Seared Scallops with Lemon Beurre Blanc

Name: Seared Scallops with Lemon Beurre Blanc
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 large sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1/4 cup white wine; 1/4 cup fresh lemon juice; 1 shallot, finely chopped; 1/2 cup unsalted butter, chilled and cubed; Salt and pepper, to taste

Highlighted under: Fresh Inspiration

Seared scallops with lemon beurre blanc is one of my go-to dishes for a special occasion or a cozy dinner at home. The buttery, tangy sauce complements the sweet, briny flavor of the scallops perfectly. I adore how quick and easy it is to prepare this dish, making it feel gourmet without spending hours in the kitchen. With just a few simple ingredients, I can create a restaurant-quality meal that never fails to impress my guests.

Created by

Kerensa Trelawney

Last updated on 2026-01-08T11:41:37.556Z

When I first tried searing scallops, I was amazed at how quickly they cooked and how delicious they turned out. It's all about finding the right heat—too low, and they won't develop that wonderful crust; too high, and they could burn. I use a good quality non-stick skillet for perfect results every time.

The addition of lemon beurre blanc elevates this dish, adding a luxurious touch without overwhelming the delicate flavor of the scallops. I learned that whisking in chilled butter at the end creates a glossy sauce that really ties everything together.

Why You'll Love This Recipe
Delicate scallops caramelized to perfection
Rich and tangy lemon beurre blanc sauce
Impressive dish for entertaining without the fuss

Mastering the Perfect Sear

Achieving the perfect sear on scallops is all about moisture control and heat management. Make sure to thoroughly dry the scallops with a paper towel before seasoning. Excess moisture will prevent caramelization and lead to steaming instead. Once seasoned, the olive oil should shimmer but not smoke on high heat before adding the scallops. Sear them undisturbed for 2-3 minutes until they develop a golden-brown crust. The key is to listen for a gentle sizzle and look for that beautiful crust forming around the edges.

When flipping the scallops, add butter to the skillet. The butter serves two purposes: it enhances flavor and aids in further browning. Keep the heat high when you first add the scallops, but lower slightly once you flip to cook them through evenly. They should be opaque in the center, approximately 1-2 minutes on the second side. If you notice sticking when trying to flip, it’s likely they aren’t ready; wait a few moments longer before trying again.

Understanding the Beurre Blanc

Lemon beurre blanc is a classic French sauce, and understanding its components can make all the difference. The combination of white wine, lemon juice, and shallots creates a tangy base that pairs beautifully with the sweetness of scallops. Reducing the wine and lemon juice is crucial; this step intensifies their flavors and ensures the sauce isn't too liquidy. You'll know it's ready when it coats the back of a spoon and has a glossy finish, hinting at a successful emulsification with the butter.

Using chilled, cubed butter is important for achieving the right texture in your beurre blanc. Adding the cold butter gradually while whisking helps to emulsify the sauce, preventing it from separating. If your butter isn’t chilled, the sauce can become greasy or break. In case this happens, removing it from heat, adding a splash of cold water, and whisking vigorously may help bring it back together.

Serving Suggestions and Variations

While seared scallops with lemon beurre blanc makes for a stunning main dish, you can elevate your presentation by serving them on a bed of sautéed seasonal vegetables or creamy risotto. A sprinkle of fresh herbs like chives or parsley not only brightens the plate but adds a layer of flavor. For a twist, consider infusing your beurre blanc with a hint of saffron or fresh herbs like thyme for a unique take that complements the scallops beautifully.

If you want to prepare this dish ahead of time, consider pre-searing the scallops and warming them in the oven for a few minutes just before serving. As for leftovers, they can be stored in an airtight container in the fridge for up to two days. Reheat gently in a skillet over low heat with a splash of butter to keep them moist. Keep in mind, however, that reheating may affect their texture.

Ingredients

Prepare these ingredients before you start cooking for a smooth process.

For the Scallops

8 large sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter

For the Lemon Beurre Blanc

1/4 cup white wine
1/4 cup fresh lemon juice
1 shallot, finely chopped
1/2 cup unsalted butter, chilled and cubed
Salt and pepper, to taste

Make sure to have all ingredients ready before starting.

Instructions

Follow these steps to achieve perfectly seared scallops and a velvety beurre blanc.

Prepare the Beurre Blanc

In a small saucepan, combine the white wine, lemon juice, and shallot. Bring to a boil over medium heat and let simmer until reduced by half. Lower the heat and whisk in the chilled butter, one cube at a time, until the sauce is thick and emulsified. Season with salt and pepper to taste. Keep warm.

Sear the Scallops

Pat the scallops dry with a paper towel and season with salt and pepper. Heat olive oil in a non-stick skillet over high heat until shimmering. Carefully place the scallops in the skillet, making sure they don't touch. Sear for 2-3 minutes until golden brown, then flip and add butter to the pan. Cook for another 1-2 minutes until opaque.

Plate and Serve

Remove the scallops from the pan and place them on a plate. Spoon the lemon beurre blanc over the top and serve immediately. Enjoy your elegant meal!

Enjoy your delicious seared scallops with a side of your choice.

Pro Tips

Make sure to dry the scallops well before cooking for the best sear. Also, keep the beurre blanc warm but not boiling to maintain its texture.

Ingredient Substitutions

If you’re looking for a way to adapt this recipe, scallops can be replaced with shrimp or even firm fish like halibut if you're unable to find large sea scallops. Keep in mind that different proteins may require adjustments in cooking times and temperatures. For example, shrimp usually take less time to cook, so watch closely to avoid overcooking.

For those avoiding alcohol, consider using a vinegar-based substitute for white wine in the beurre blanc, such as a mixture of white wine vinegar and water. The acid will still provide necessary brightness to the sauce. As a bonus, you can add a splash of chicken broth to enrich the flavor.

Storage and Reheating Tips

Leftover seared scallops can be a delicious treat, but proper storage is key to maintaining their quality. Store them in an airtight container in the refrigerator for up to two days. Allow them to cool completely before placing them in the fridge to prevent condensation that can lead to sogginess.

When reheating, it’s best to do so gently. Placing them in a preheated oven at a low temperature (around 300°F) for just a few minutes until warmed through helps maintain their tenderness. Alternatively, a quick sauté on low heat can also work, just be sure to add a splash of broth or water to steam them slightly and prevent drying out.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

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

→ What can I serve with scallops?

They pair wonderfully with vegetables like asparagus or creamy risotto.

→ Is beurre blanc hard to make?

Not at all! Just follow the steps carefully, and you'll have a smooth sauce.

→ Can I prepare the sauce ahead of time?

Yes, you can make the sauce ahead and reheat it gently before serving.