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: 2 servings
Ingredients: 10 large sea scallops; Salt to taste; Black pepper to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1/4 cup white wine; 1/4 cup fresh lemon juice; 1/2 cup unsalted butter, cold and cubed; Salt to taste; Chopped parsley for garnish

Highlighted under: International World Food Ideas

When I first tried making seared scallops at home, I was amazed by how simple yet elegant this dish can be. The magic happens when your scallops are perfectly seared, creating a beautiful golden crust while remaining tender inside. Paired with a luscious lemon beurre blanc, this dish transforms any ordinary meal into a gourmet experience. I encourage you to try this recipe—the balance of flavors and sumptuous textures will leave a lasting impression on your taste buds.

Created by

Sophie Adams

Last updated on 2026-01-08T13:06:38.172Z

Making seared scallops has become one of my favorite culinary experiences, especially when paired with a rich lemon beurre blanc. I remember the first time I nailed the sear; the aroma filled the kitchen and my family couldn't wait to dig in. The key is to ensure your pan is hot enough to create that beautiful crust without overcooking the delicate seafood.

The beurre blanc sauce is surprisingly simple, yet it adds an incredible depth of flavor. Using fresh lemon gives it a brightness that perfectly complements the scallops. With practice, I've learned how to control the heat while whisking the butter in, ensuring it stays emulsified and creamy. This dish is a true testament to how simple ingredients can create an unforgettable meal.

        Why You'll Love This Recipe
        The scallops are perfectly seared for a delightful crunch on the outside and juicy inside.
The lemon beurre blanc adds a zesty richness that elevates the dish.
A quick and elegant dish that impresses at any dinner party.

      

Mastering the Perfect Sear

The secret to achieving perfectly seared scallops lies in the preparation. Begin by ensuring your scallops are thoroughly dried with paper towels; any moisture will prevent the coveted golden crust from forming. Season generously with salt and pepper right before they hit the skillet. Remember, the key here is high heat—aim for around 400°F (200°C). You'll know the oil is ready when it shimmers but isn't smoking; that’s when you place the scallops into the pan.

For best results, leave space between the scallops while cooking to allow heat circulation, which aids in browning. It’s tempting to move them around, but resist that urge. Let them sear undisturbed for 2-3 minutes on one side until golden and crusty. This not only develops flavor but also prevents sticking. Flip only when they release easily from the pan, indicating a good sear has formed.

Crafting a Velvety Lemon Beurre Blanc

A beurre blanc sauce is all about technique and temperature. Start by reducing the wine and lemon juice to concentrate the flavors, which should take about 5-7 minutes over medium heat. You’re aiming for a syrupy consistency that coats the back of a spoon. Once reduced, the addition of cold cubed butter is crucial; it should be added gradually, whisked in to emulsify the sauce. This technique creates a creamy texture while maintaining the delicate lemon flavor.

Keep the sauce warm but not hot after preparation. If left on direct heat, it can break and lose that creamy consistency. I find that maintaining a low flame works well, along with frequent stirring. If your sauce begins to separate, whisk in a small amount of cold water to help bring it back together. The brightness of the lemon in the beurre blanc complements the natural sweetness of the scallops beautifully.

Serving and Variations

For a stunning presentation, serve the seared scallops directly atop a generous drizzle of the lemon beurre blanc. Adding a sprinkle of fresh chopped parsley not only enhances aesthetic appeal but also contributes a fresh flavor contrast. Beyond garnish, you can serve scallops alongside sautéed seasonal vegetables or a light salad to balance the richness of the beurre blanc. This dish pairs wonderfully with a crisp white wine, enhancing the overall dining experience.

If you're looking to mix things up, consider incorporating different citrus juices for your beurre blanc, such as lime or orange, to add intriguing flavor notes. Alternatively, fresh herbs like dill or tarragon can infuse the sauce with additional depth. As a make-ahead option, prepare the beurre blanc in advance and reheat gently before serving, ensuring your dinner time remains stress-free while impressively elegant.

Ingredients

Gather these ingredients for the perfect seared scallops and lemon beurre blanc:

Ingredients for Seared Scallops

10 large sea scallops
Salt to taste
Black pepper to taste
2 tablespoons olive oil
1 tablespoon butter

Ingredients for Lemon Beurre Blanc

1/4 cup white wine
1/4 cup fresh lemon juice
1/2 cup unsalted butter, cold and cubed
Salt to taste
Chopped parsley for garnish

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these steps to create an irresistible dish:

Prepare the Beurre Blanc

In a saucepan, combine the white wine and lemon juice over medium heat. Allow it to reduce until about 2 tablespoons remain. Lower the heat and whisk in the cold butter, one cube at a time, until the sauce is smooth and emulsified. Season with salt to taste, then keep it warm while you cook the scallops.

Sear the Scallops

Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat olive oil over high heat until shimmering. Place the scallops in the skillet without overcrowding and sear for 2-3 minutes on each side until golden brown and opaque in the center. Add 1 tablespoon butter during the last minute for extra flavor.

Plating

On warm plates, drizzle the lemon beurre blanc and carefully arrange the seared scallops on top. Garnish with chopped parsley and serve immediately.

Enjoy your elegant meal!

Pro Tips

Make sure to use dry scallops for better searing. The pan must be hot before adding scallops to prevent sticking and to achieve a nice crust.

Key Ingredient Insights

Using large sea scallops is essential for this recipe; their size not only provides a satisfying bite but also allows for a perfect sear without overcooking. When selecting scallops, look for ones that are plump and slightly moist but not slimy. Fresh scallops will have a mild ocean scent and should feel firm to the touch. Avoid scallops that appear dry or have a strong fishy smell, as these are indicators of less freshness.

The butter used in the beurre blanc plays a vital role in creating that luxurious mouthfeel. Opting for unsalted butter gives you better control over the seasoning. If you’re avoiding dairy, consider using a plant-based butter substitute, keeping in mind that the flavor may vary slightly. You might also experiment with clarified butter for a richer flavor that helps in emulsifying the sauce while providing a high smoke point during searing.

Storage and Reheating Tips

If you happen to have leftovers, store the cooked scallops separately from the lemon beurre blanc to maintain their textures. Scallops can be refrigerated in an airtight container for up to 2 days but should be reheated gently to avoid toughening. A quick sauté in a non-stick skillet over medium heat for about 1-2 minutes can restore their tenderness, or you could warm them in the microwave on a low setting, covering them to retain moisture.

The beurre blanc can also be kept in the refrigerator for a day or two. To reheat, gently warm it in a small saucepan over very low heat while stirring constantly. If it thickens too much, whisk in a little warm water or additional lemon juice to bring it back to a pourable consistency. Just like fresh, you’ll want to maintain that velvety texture and vibrant flavor upon serving.

Questions About Recipes

→ Can I substitute scallops with another seafood?

Yes, shrimp or fish fillets can be used, but cooking times may vary.

→ What wine should I use for the beurre blanc?

A dry white wine like Sauvignon Blanc works best in the sauce.

→ How do I know when the scallops are done?

Scallops are done when they are opaque and firm to the touch, usually 2-3 minutes per side.

→ Can I prepare the beurre blanc in advance?

It's best to make the beurre blanc just before serving, but it can be kept warm for a short time.