Seared Scallops with Lemon Beurre Blanc

Name: Seared Scallops with Lemon Beurre Blanc
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2.0
Ingredients: 12 large sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 small shallot, finely chopped; 1/4 cup white wine; 1/4 cup fresh lemon juice; 1/2 cup unsalted butter, cut into cubes; Salt, to taste; Fresh parsley, for garnish (optional)

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I love creating elegant dishes that impress without overwhelming my kitchen time, and Seared Scallops with Lemon Beurre Blanc fits the bill perfectly. The first time I prepared this, the buttery sauce paired brilliantly with the sweetness of the scallops, turning a simple meal into an extraordinary dining experience. It took me just 20 minutes to slice, sear, and savor; I couldn’t believe how easy it was! This recipe is my go-to for date nights or when I want to treat myself to something special.

Created by

Helena Whitby

Last updated on 2026-01-07T14:18:34.628Z

When I first attempted cooking scallops, I was amazed at how quickly they can turn from raw to perfectly seared with a delightful crust. The key is to ensure your pan is hot enough before placing the scallops in it, which gives that sought-after caramelization. I've learned that not overcrowding the pan is critical, allowing each scallop to sear evenly.

The lemon beurre blanc sauce adds an effortless elegance and richness that lifts the dish even higher. I always recommend using fresh lemon juice; it infuses a bright, vibrant note that cuts through the richness of the sauce beautifully. It’s a technique that I often go back to, especially for special occasions.

        Why You Will Love This Recipe
        The perfect balance between rich buttery flavors and zesty lemon notes.
Scallops sear to a delectable golden brown exterior while remaining tender inside.
An elegant dish that’s easy enough for any weeknight meal or special occasion.

      

Mastering the Art of Scallop Searing

Searing scallops requires some finesse, but the rewards are well worth it. The key to achieving that beautiful golden crust is to start with dry scallops. Patting them dry removes excess moisture that can hinder browning. When ready to cook, make sure your skillet is at a high temperature before adding the scallops. They should sizzle immediately upon contact. If overcrowding is a concern, work in batches to ensure each scallop has enough space to develop a crust, which typically takes about 2-3 minutes per side.

To further enhance the searing process, use a combination of oils. Starting with olive oil provides a high smoke point while the addition of butter later not only adds flavor but also allows for basting. Lightly tilting the pan as you add the butter lets it infuse into the scallops, creating a rich, savory experience without overcooking them.

Be attentive while searing; scallops can go from perfectly cooked to overdone in moments. They should have a golden exterior and be translucent in the center. For perfect doneness, aim for an internal temperature of 125°F (52°C). If they feel firm to the touch, you may have overcooked them, so monitor them closely.

The Science Behind Lemon Beurre Blanc

Lemon Beurre Blanc is a classic French sauce that beautifully complements the natural sweetness of scallops. Its creation involves careful reduction, which concentrates flavors and ensures the sharpness of the lemon balances the richness of the butter. It's essential to chop the shallot finely as it allows for faster cooking and better integration into the sauce. The aim is to reduce the white wine and lemon juice mixture to about two tablespoons before incorporating the butter, which helps to enhance the sauce's silky texture.

When adding butter, work in small cubes and whisk continuously to encourage emulsification. This process is crucial; if added too quickly or in too large quantities, the sauce can separate. If this happens, try whisking in a drop of cold water to bring the mixture back together. The result should be a glossy, buttery sauce that clings to the scallops without overpowering them.

Using high-quality butter is vital for the best flavor. Grass-fed butter, for example, offers a richer taste that complements the dish's overall profile. If you're trying to lower the fat content, substitutes like a mixture of olive oil and a bit of cream can help deliver a similar, albeit lighter, flavor profile while maintaining a pleasant mouthfeel.

Ingredients

For the Scallops

12 large sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the Lemon Beurre Blanc

1 small shallot, finely chopped
1/4 cup white wine
1/4 cup fresh lemon juice
1/2 cup unsalted butter, cut into cubes
Salt, to taste
Fresh parsley, for garnish (optional)

Instructions

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper. Let them sit at room temperature for about 10 minutes while you prepare the beurre blanc.

Make the Lemon Beurre Blanc

In a small saucepan over medium heat, combine the chopped shallot, white wine, and lemon juice. Reduce until you have about 2 tablespoons of liquid remaining. Remove from heat and whisk in the butter, one cube at a time, until emulsified. Season with salt to taste and set aside.

Sear the Scallops

In a large skillet over high heat, heat the olive oil until shimmering. Add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on one side until golden brown, then flip and add the butter. Sear for another 1-2 minutes until golden and cooked through.

Plate and Serve

Remove the scallops from the pan and serve immediately. Drizzle the lemon beurre blanc over the scallops and garnish with fresh parsley if desired.

Enjoy!

Pro Tips

For the best results, make sure your scallops are dry before searing. This helps achieve a perfect crust. Also, ensure your butter is cold when making the beurre blanc to keep the sauce from breaking.

Serving Suggestions and Pairings

For a truly elevated meal, serve these seared scallops alongside asparagus or a light citrus salad. The freshness of greens or vegetables like asparagus effectively balances the richness of the scallops and butter sauce. If you're enjoying this dish for a special occasion, consider pairing it with a crisp white wine such as Sauvignon Blanc or a light Pinot Grigio, which harmonizes beautifully with the citrus elements of the beurre blanc.

You can also experiment with side dishes like risotto or quinoa, which can absorb the delicious beurre blanc sauce, adding a satisfying texture. If you have leftovers, a light pasta tossed with garlic and herbs is an excellent way to use them up without sacrificing flavor.

Storage and Reheating Tips

While scallops are best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to two days. When reheating, do so gently in a skillet over low heat with a splash of water or stock to prevent them from becoming rubbery. Test and adjust while reheating to ensure they remain tender.

As for the Lemon Beurre Blanc, it can be made ahead of time and stored in the refrigerator for about a week. Reheat it gently in a saucepan, whisking to restore the emulsion. If it separates during storage, simply re-whisk with a little warm water to incorporate it back together before serving again with your scallops.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but ensure to thaw them completely and dry them well before cooking for the best texture.

→ What can I serve with this dish?

Light sides like sautéed vegetables, risotto, or a fresh salad pair beautifully with scallops.

→ How can I tell if scallops are overcooked?

Overcooked scallops become tough and rubbery; they should be opaque but still tender when perfectly cooked.

→ Can I substitute the white wine in the sauce?

Yes, you can use vegetable broth or a splash of white vinegar if you prefer not to use wine.