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: 8 large sea scallops; Salt and pepper to taste; 1 tablespoon olive oil; 1/2 cup unsalted butter, cold and cut into cubes; 1/4 cup white wine; Juice of 1 lemon; 1 tablespoon fresh parsley, chopped (for garnish)

Highlighted under: Authentic Inspiration

I absolutely love making seared scallops with lemon beurre blanc because it feels like a special occasion dish that can be ready in no time. The buttery lemon sauce enhances the natural sweetness of the scallops, making each bite a perfect balance of flavors. Plus, the presentation is stunning, which always impresses my guests. I find that with just a handful of ingredients and a few simple steps, I can recreate this restaurant-quality meal right in my kitchen, and trust me, it has become a go-to for dinner parties!

Created by

Tallulah Brooks

Last updated on 2026-01-08T13:13:37.455Z

When I first tried making scallops at home, I was nervous they would turn rubbery, but I quickly learned that cooking them over high heat for just a few minutes is key to achieving that perfect sear. The contrast of the crispy exterior and tender center is simply divine! I often pair this with a light salad or some roasted vegetables for a complete meal.

As I perfected my beurre blanc sauce, I realized the secret lies in using cold butter and whisking it in at the end, which creates a luscious emulsion. This technique not only enhances the flavors but also elevates the dish to something truly gourmet.

You Will Love This Recipe Because
The buttery lemon sauce complements the sweetness of the scallops perfectly.
It's a quick and elegant dish that can impress any guest.
The combination of textures creates a mouthwatering experience.

Understanding Scallops

Sea scallops are a prized seafood choice due to their sweet flavor and tender texture. When selecting scallops, look for those that are plump and opaque, with a slight sheen. Fresh scallops can be found at seafood counters or markets, and it’s best to use them the day they are purchased for optimal flavor. If using frozen scallops, allow them to thaw in the refrigerator overnight and pat them dry thoroughly before cooking to achieve a proper sear.

Proper seasoning is essential for enhancing the natural sweetness of scallops. A simple sprinkle of salt and pepper is often all that’s needed, but don’t be afraid to experiment with other spices or herbs. Just ensure not to overpower their delicate flavor. Remember, the goal is to create a balance with the forthcoming buttery lemon sauce, so less is definitely more when it comes to seasoning the scallops.

The Art of Searing

Searing scallops correctly is crucial to achieving that restaurant-quality crust. Ensure your skillet is properly preheated over medium-high heat before adding the olive oil. A hot pan will help develop that beautiful golden-brown crust while keeping the inside tender. A common mistake is overcrowding the skillet; if your pan is too crowded, the scallops will steam instead of sear. Cook in batches if necessary to maintain the correct temperature and texture.

When placing scallops in the skillet, avoid moving them around too much. Allow them to cook undisturbed for 2-3 minutes on one side until they form a golden crust. Use a spatula to gently lift one scallop to check for color. Once they are properly seared, you should see a caramelized edge and a slightly firm texture. Flip them quickly to cook the other side, ensuring they don’t become overcooked, as this will lead to a rubbery texture.

Crafting the Perfect Beurre Blanc

Making a beurre blanc sauce is a crucial step that elevates this dish. The key is to reduce the white wine until it’s concentrated in flavor—usually to about half the volume. This process not only intensifies the taste but also ensures the sauce isn't too watery. Be patient during this step, as a well-reduced wine creates a more flavorful base for your butter, resulting in a glossy, silky sauce that clings delightfully to the scallops.

When adding the cold butter to the sauce, make sure it’s cut into small cubes. Adding the butter gradually while whisking continuously will help emulsify the sauce, resulting in a creamy texture. If the sauce begins to separate, whisk it vigorously while adjusting the heat to low. If it’s too hot, it might break. Just remember, a beurre blanc should have a light, buttery consistency that enhances, rather than overwhelms, the dish.

Ingredients

Gather the following ingredients to create perfect seared scallops:

Ingredients

8 large sea scallops
Salt and pepper to taste
1 tablespoon olive oil
1/2 cup unsalted butter, cold and cut into cubes
1/4 cup white wine
Juice of 1 lemon
1 tablespoon fresh parsley, chopped (for garnish)

Ensure everything is prepared before starting to cook, as the scallops require quick, focused attention!

Instructions

Follow these steps for perfectly seared scallops:

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Sear the Scallops

In a large skillet, heat olive oil over medium-high heat. Once hot, add the scallops, cooking for about 2-3 minutes per side until they are golden brown and opaque in the center. Remove scallops from the pan and set aside.

Make the Beurre Blanc

In the same skillet, deglaze with white wine, scraping up any browned bits. Allow it to reduce by half, then add lemon juice. Gradually whisk in cold butter until the sauce is emulsified and creamy.

Serve

Place the scallops on a plate, drizzle with lemon beurre blanc, and garnish with chopped parsley. Enjoy your elegant dish!

Serve immediately to enjoy the scallops at their best!

Pro Tips

Ensure your skillet is nice and hot before adding the scallops for a perfect sear. Also, don’t overcrowd the pan as this can lower the temperature and make it hard to achieve that golden crust.

Serving Suggestions

To plate your seared scallops beautifully, consider serving them with a light salad or on a bed of creamy risotto. The brightness of a lemony arugula salad can complement the rich beurre blanc nicely. For added color and flavor, you might include roasted vegetables like asparagus or cherry tomatoes on the side, enhancing the overall presentation and taste profile.

For a more upscale look, consider drizzling additional beurre blanc on the plate before placing the scallops on top. A sprinkle of microgreens or edible flowers can also add an elegant touch to your dish’s presentation, making it a true centerpiece during any dinner event.

Make-Ahead Tips

While seared scallops are best fresh, you can prepare components ahead of time. The beurre blanc sauce can be made and refrigerated for up to a day. Just remember to reheat it gently over low heat and whisk in additional cold butter to revive its creamy texture before serving. Avoid reheating it on high heat as this can cause it to separate.

For the scallops, if you're using frozen ones, try to plan for sufficient thawing time, as they will require at least a few hours in the fridge. Additionally, you can season them and have them ready to cook, so all you need to do is sear them just before your guests arrive, keeping everything fresh and delicious.

Storage and Freezing

Leftover scallops are not recommended for freezing, as their texture will change significantly once thawed. However, if you have leftover beurre blanc, store it in an airtight container in the fridge for up to three days. To extend its life, consider freezing it, but it’s best to do this without the scallops. Thaw and gently reheat when ready to use, although the sauce may need whisking to regain its original consistency.

If you're preparing this dish for meal prep, consider cooking the scallops fresh and making the sauce ahead. This way, you can enjoy quick, gourmet meals throughout the week without compromising on flavor or texture.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but make sure to thaw them completely and pat them dry to ensure a good sear.

→ What can I substitute for white wine?

You can use chicken or vegetable broth, though it may slightly alter the flavor.

→ How do I know when the scallops are cooked?

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

→ Can I make the beurre blanc in advance?

It’s best to make it fresh, but you can keep it warm over low heat until ready to serve.