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; 2 tablespoons olive oil; Salt and pepper, to taste; 1/2 cup white wine; 1/2 cup heavy cream; 1/2 cup unsalted butter, cut into cubes; Juice of 1 lemon; Zest of 1 lemon; Salt, to taste

Highlighted under: Oven Cooking

I absolutely love preparing Seared Scallops with Lemon Beurre Blanc for special occasions or a cozy dinner at home. The sumptuous, buttery sauce paired with perfectly seared scallops creates an elegant dish that's surprisingly easy to master. The secret lies in the perfect sear and a touch of freshness from the lemon, which elevates the dish to another level. With just a few ingredients, this recipe brings out the natural sweetness of the scallops, making it a household favorite in no time.

Created by

Nerissa Caldwell

Last updated on 2026-01-08T11:18:46.472Z

Cooking is often about creating a connection with the ingredients, and making Seared Scallops with Lemon Beurre Blanc is a beautiful example of that. I remember the first time I attempted this dish; the aroma of the scallops hitting the hot skillet was enough to get everyone’s attention in the house. Using a high-quality butter for the beurre blanc makes a significant difference, as it gives the sauce that rich, velvety finish that beautifully coats the scallops.

As I enjoyed the dish with a crisp white wine, I realized that timing is crucial. Searing the scallops just right ensures they're golden outside and tender within. I recommend practicing your timing, as this will take your dish from delicious to unforgettable. Each bite is an explosion of flavors, and it’s truly a gourmet experience that's worth mastering.

Why You'll Love This Recipe
Rich, buttery sauce that enhances the natural sweetness of the scallops
Elegant presentation, perfect for impressing guests
Simple, quick recipe that doesn't compromise on flavor

Mastering the Perfect Sear

Achieving a perfect sear on scallops is essential for enhancing their natural sweetness. Start with a dry surface; pat the scallops with a paper towel to remove excess moisture, which can lead to steaming instead of searing. Heat your skillet until it reaches a medium-high temperature, indicated by a shimmer in the oil. When you add the scallops, they should sizzle immediately. Cook them without moving for 2-3 minutes to develop that golden crust.

Once the first side is seared, gently flip the scallops using tongs or a spatula and cook for another 2-3 minutes. Look for a golden brown color and firm texture. Overcooking can make them tough, so they should feel slightly springy when done. If this is your first time, consider cooking in batches to avoid overcrowding the pan, which can lower the temperature and inhibit the searing process.

The Role of Lemon in Beurre Blanc

In this recipe, lemon juice and zest are key for cutting through the richness of the beurre blanc, balancing the buttery sauce beautifully. The acidity from the lemon brightens the dish while enhancing the natural flavor of the scallops. Be sure to strain the lemon juice to remove seeds and pulp when adding it to the sauce, ensuring a smooth and glossy texture.

Another important aspect is the order of adding ingredients when making the beurre blanc. Start with the white wine to deglaze the skillet, scraping up any browned bits after cooking the scallops. This step infuses the sauce with additional flavors. As you whisk the butter into the cream and wine mixture, watch for a glossy finish that indicates it's ready for seasoning. If the sauce separates, reduce the heat and whisk in a little cold water to bring it back together.

Serving Suggestions and Variations

To elevate your presentation, consider serving the scallops atop a bed of creamy risotto or alongside sautéed greens. The richness of these sides complements the buttery sauce while providing textural contrast. Add a sprinkle of fresh herbs, like chives or parsley, for a pop of color and freshness on the plate. Pair the dish with a crisp white wine, like Sauvignon Blanc or Chardonnay, to enhance the dining experience.

If you're looking for variations, try adding a pinch of red pepper flakes to the beurre blanc for a hint of heat or substitute orange juice and zest for a different citrus profile. For those with dietary restrictions, coconut cream can replace heavy cream, but be aware it will alter the sauce's flavor. Finally, leftovers can be stored in an airtight container in the refrigerator for up to two days, but for best results, enjoy the dish fresh!

Ingredients

Gather these fresh ingredients before you start cooking:

Ingredients for Seared Scallops

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

Ingredients for Lemon Beurre Blanc

1/2 cup white wine
1/2 cup heavy cream
1/2 cup unsalted butter, cut into cubes
Juice of 1 lemon
Zest of 1 lemon
Salt, to taste

Make sure everything is measured and prepared for a smoother cooking experience!

Instructions

Follow these steps to create a beautiful dish:

Sear the Scallops

Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper. When the oil is hot, add the scallops and cook for 2-3 minutes on each side until golden brown. Remove from the pan and set aside.

Prepare the Lemon Beurre Blanc

In the same skillet, add white wine and boil until reduced by half. Stir in heavy cream and let it simmer until thickened. Whisk in the butter cubes gradually, then add lemon juice and zest. Season with salt.

Plate the Dish

Place the seared scallops on a plate, drizzle with lemon beurre blanc, and garnish as desired.

Enjoy your delicious dish! Pair it with your favorite wine.

Pro Tips

For the best results, ensure scallops are dry before searing to get that perfect crust.

Ingredient Substitutions and Tips

If you cannot find sea scallops, bay scallops can be used, but adjust the cooking time since they are smaller. They will cook more quickly, usually needing only a minute on each side. For a shellfish-free version, consider pan-seared chicken breast seasoned with similar spices, pairing it with the beurre blanc for an alternative that retains a gourmet feel.

Moreover, while unsalted butter is the traditional choice for this sauce, you can opt for a high-quality salted butter if preferred. Just be cautious with adding extra salt to the sauce, tasting as you go to achieve the desired balance without it becoming overly salty.

Troubleshooting Common Issues

If your beurre blanc appears to separate, don't panic! This can happen if it's heated too quickly or if the butter is added too quickly. To remedy, lower the heat and whisk vigorously; adding a splash of cold water can also help re-emulsify the sauce. Remember to keep the sauce warm while plating, as it can continue to thicken if left unattended.

Additionally, if your scallops are not browning as expected, ensure that your skillet is hot enough before adding them. A significant temperature drop can lead to less caramelization. If you see steam rather than a sizzle, it's likely too cool; remove the scallops and wait for the pan to heat up.

Storage and Reheating Tips

If you have leftover scallops and beurre blanc, store them separately in airtight containers in the refrigerator. They will keep well for up to two days. For reheating, gently warm the scallops in a skillet or microwave at low power to avoid drying them out. The beurre blanc should be whisked over low heat until it’s just warmed through and re-emulsified, adding a small splash of water or cream if it appears too thick.

For best flavor and texture, it is recommended to consume the dish fresh. While it’s convenient to prep scallops ahead of time, the best taste comes from their immediate preparation and serving post-cooking for optimal sweetness and tenderness.

Questions About Recipes

→ Can I use frozen scallops?

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

→ What wine is best for the sauce?

A dry white wine like Sauvignon Blanc works beautifully.

→ Can I make the beurre blanc in advance?

It's best made fresh, but you can keep it warm on low heat before serving.

→ What should I serve with scallops?

They pair wonderfully with a light salad, asparagus, or a bed of creamy risotto.