Seared Scallops with Lemon Beurre Blanc

Name: Seared Scallops with Lemon Beurre Blanc
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound sea scallops, patted dry; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley, chopped (for garnish); 1 shallot, minced; 1/2 cup white wine; 1/4 cup heavy cream; 1 stick unsalted butter, cubed and chilled; Juice of 1 lemon; Salt to taste

Highlighted under: Fusion Favorites

I absolutely adore making Seared Scallops with Lemon Beurre Blanc, and I can’t wait to share this exquisite recipe with you! The rich flavor of the scallops combined with the buttery, citrusy sauce elevates the dish to something truly special. This recipe has become a favorite in my household, especially when hosting dinner parties. With just a few simple ingredients and techniques, you’ll impress your guests and indulge your palate in this light yet decadent meal. Let’s dive into the magic of cooking scallops the right way!

Created by

Arabelle Finch

Last updated on 2026-01-08T11:29:37.111Z

Each time I make Seared Scallops with Lemon Beurre Blanc, I’m reminded of the first time I tasted this delightful dish at a seafood restaurant by the coast. The scallops were perfectly seared, caramelized on the outside, and tender on the inside. I learned that the trick is to ensure your pan is hot enough before adding the scallops, allowing for that perfect crust to form, which makes all the difference.

This dish is not only a favorite for its flavor but also for its elegance. The lemon beurre blanc sauce, made with butter and white wine, is surprisingly simple yet incredibly luxurious. I love serving it over a bed of sautéed spinach to add a touch of color and earthiness, creating a stunning presentation!

        Why You'll Love This Recipe
        Perfectly seared scallops with a golden crust
Light, tangy lemon beurre blanc that enhances the flavors
Impressive yet simple enough for weeknight cooking

      

Understanding Scallops

Selecting fresh sea scallops is crucial for achieving the best flavor and texture in your dish. Look for scallops that are plump and moist with a slightly sweet scent, indicating freshness. Avoid those that appear slimy or have a strong fishy odor. When you pat them dry, make sure to remove any excess moisture; this helps achieve that perfect golden crust when searing.

Properly searing scallops requires high heat—using a non-stick skillet allows for easier flipping without sticking. Ensure the skillet is truly hot before adding the scallops; a quick test is to sprinkle a drop of water in the pan—if it dances and evaporates quickly, it’s ready. This achieves a beautiful caramelization while keeping the center tender and slightly translucent.

Creating the Perfect Sauce

Lemon beurre blanc is a classic sauce that brings brightness to the rich flavor of scallops. The key to a perfect beurre blanc is to add the butter slowly while whisking continuously; this helps the sauce emulsify and become glossy. If the sauce appears too thin or breaks, try heating it gently while whisking to incorporate more butter gradually, restoring its creamy texture.

Adding the lemon juice at the end not only helps maintain the vibrant citrus flavor but also prevents the sauce from becoming too acidic when reduced. For a twist, consider infusing the white wine with fresh herbs like thyme or tarragon while reducing, which can add an aromatic complexity to your beurre blanc.

Ingredients

Gather the following ingredients to create a stunning dish of Seared Scallops with Lemon Beurre Blanc:

Ingredients for Scallops

1 pound sea scallops, patted dry
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Ingredients for Lemon Beurre Blanc

1 shallot, minced
1/2 cup white wine
1/4 cup heavy cream
1 stick unsalted butter, cubed and chilled
Juice of 1 lemon
Salt to taste

With these fresh ingredients ready, you’re halfway to creating a culinary masterpiece!

Instructions

Follow these simple steps to create your Seared Scallops with Lemon Beurre Blanc:

Prepare the Beurre Blanc

In a saucepan over medium heat, combine the minced shallot and white wine. Reduce by half, then add heavy cream and simmer for a few minutes. Gradually whisk in the chilled butter until smooth and incorporated. Stir in the lemon juice and season with salt. Keep warm on low heat.

Sear the Scallops

Heat olive oil in a non-stick skillet over high heat. Season scallops with salt and pepper. When the pan is hot, add scallops and sear for about 2-3 minutes on each side, until golden brown and cooked through. Do not overcrowd the pan.

Serve the Dish

Place the sautéed spinach on plates, arrange the seared scallops on top, and drizzle with the lemon beurre blanc. Garnish with chopped parsley and serve immediately.

Enjoy the delightful flavors of this elegant seafood dish!

Pro Tips

For the best results, make sure your scallops are dry before cooking and don’t overcrowd the pan during the searing process to achieve that perfect caramelization.

Storage and Reheating Tips

If you have leftovers, store the seared scallops and lemon beurre blanc separately in airtight containers. Scallops can be refrigerated for up to two days, but note that they are best enjoyed fresh. Reheat them in a skillet over low heat just until warmed through; avoid lengthy cooking as this may result in a rubbery texture.

The lemon beurre blanc can also be stored for up to two days. To reheat it, do so gently over low heat and whisk until it becomes fluid again. If the sauce has thickened too much, add a splash of water or white wine to loosen it while whisking continuously.

Serving Suggestions

For a complete meal, consider serving these scallops with sides like sautéed spinach or creamy risotto, which complement the buttery sauce beautifully. A light salad with arugula and citrus can cut through the richness, adding freshness to the plate. Additionally, serving with crusty bread can help soak up the rich beurre blanc.

To enhance the visual appeal of your plate, try garnishing with microgreens or edible flowers alongside the chopped parsley. This not only adds a pop of color but also makes your dish feel restaurant-quality, perfect for impressing dinner guests.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What can I substitute for white wine?

You can use chicken broth or white grape juice for a non-alcoholic option.

→ How do I know when the scallops are done?

Scallops are done when they're opaque in the center and firm to the touch, usually taking about 2-3 minutes per side.

→ What's the best side dish for this recipe?

Sautéed spinach or asparagus complements the scallops beautifully.