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: Serves 4
Ingredients: 1 lb large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 cup dry white wine; 1/2 cup heavy cream; 1/2 cup unsalted butter, chilled and cut into cubes; Juice of 1 lemon; Zest of 1 lemon; Chopped fresh parsley for garnish

Highlighted under: Modern Collection

I absolutely love making Seared Scallops with Lemon Beurre Blanc. The buttery sauce perfectly complements the delicate sweetness of the scallops, creating a dish that's as elegant as it is delicious. With just a few simple ingredients, I can impress my guests and enjoy a truly gourmet experience at home. This recipe has become a go-to for special occasions and celebrations, and I always get rave reviews. It’s a dish that showcases my cooking skills while also allowing me to savor the fresh, vibrant flavors of the sea.

Created by

Lottie Pennington

Last updated on 2026-01-08T13:53:37.956Z

When I first attempted to make Seared Scallops with Lemon Beurre Blanc, I was nervous but excited. I learned that the key to perfect scallops is to ensure they are dry before hitting the hot pan, allowing for that beautiful caramelization. The addition of lemon adds brightness and enhances the overall flavor, making my scallops shine.

Each time I cook this dish, I focus on timing. I’ve found that letting the beurre blanc sauce come together slowly without rushing it results in a creamier texture. This attention to detail ensures each bite is unforgettable and satisfies both my guests and my palate.

        Why You'll Love This Recipe
        Perfectly seared scallops that are tender and juicy
Lemon beurre blanc adds a rich, tangy depth of flavor
A restaurant-quality dish that is surprisingly simple to prepare

      

Mastering the Scallops

The key to achieving perfectly seared scallops lies in the drying process. Pat the scallops dry thoroughly; any moisture will create steam and prevent that beautiful golden crust from forming. If you have time, let the scallops sit uncovered in the refrigerator for about 30 minutes before cooking to remove even more moisture.

When searing, ensure the skillet is hot before adding the scallops; this step is essential for achieving a rich, caramelized exterior. A cast-iron or stainless-steel skillet works best as they retain heat evenly. Look for that sizzling sound when the scallops hit the pan—a good indicator that they will sear properly. Sear each side for 2-3 minutes until golden brown.

Creating the Perfect Beurre Blanc

The beurre blanc sauce is a standout feature of this dish, adding complexity with its creamy texture and citrus flavors. As you bring the white wine to a simmer, scraping the bottom of the skillet will release any flavorful bits stuck to the pan, enhancing the sauce's depth. This step is crucial for building layers of taste in your final dish.

When adding the chilled butter to the simmered wine and cream mixture, do so gradually, whisking constantly. This technique helps to emulsify the sauce, creating that luxurious, glossy finish. If the sauce begins to separate, it can usually be saved by whisking in a splash of cold water—this re-emulsifies the mixture.

Serving Suggestions and Variations

For an extra touch of elegance, serve the scallops on a bed of sautéed greens or with a side of creamy risotto. This balances the dish and adds a variety of textures. Additionally, consider pairing with a chilled glass of Sauvignon Blanc, as its acidity complements the rich beurre blanc beautifully.

If you desire a fresh twist, try adding a sprinkle of capers or chopped shallots to the sauce for a briny contrast. Alternatively, for a touch of heat, incorporate a pinch of red pepper flakes into the beurre blanc. These small adjustments can elevate your dish and showcase your culinary creativity.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

1 lb large sea scallops
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup unsalted butter, chilled and cut into cubes
Juice of 1 lemon
Zest of 1 lemon
Chopped fresh parsley for garnish

Make sure everything is fresh and ready to go!

Instructions

Follow these steps for a perfect dish:

Prepare the Scallops

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

Sear the Scallops

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown. Remove and set aside.

Make the Beurre Blanc Sauce

In the same skillet, add the white wine and bring to a simmer. Reduce by half, then add the heavy cream and simmer for another 2 minutes. Gradually whisk in the chilled butter, lemon juice, and lemon zest until the sauce is smooth.

Serve

Plate the scallops, drizzle with the lemon beurre blanc, and garnish with chopped parsley before serving.

Enjoy your delicious seared scallops!

Pro Tips

For best results, don't overcrowd the pan when searing the scallops. This will help them sear properly and avoid steaming.

Ingredient Insights

Choosing the right scallops is crucial; fresh, dry sea scallops are preferable as they have not been treated with preservatives that may affect their flavor and texture. When shopping, look for scallops that are firm and slightly translucent with a sweet smell of the ocean. Avoid any that appear dull or have a sour odor.

White wine is an essential component of the beurre blanc. A dry wine such as Sauvignon Blanc or Pinot Grigio not only adds acidity but also helps to balance the richness of the butter. If you prefer to cook without alcohol, substitute the wine with equal parts of chicken broth and a splash of vinegar to maintain some acidity in the sauce.

Make-Ahead Tips

While scallops are best cooked fresh, you can prep the beurre blanc sauce ahead of time. Make the sauce but keep it warm over a low flame, whisking occasionally. If preparing in advance, reheat gently and finish with a fresh squeeze of lemon juice and additional butter just before serving to freshen its flavor.

If you're planning to serve this dish for a larger gathering, consider doubling the recipe. Just ensure that you have a large enough skillet for the scallops so they can be seared without overcrowding. Cooking in batches may be necessary; just keep the first batch warm in a low oven (around 200°F) while you finish the remaining scallops.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

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

→ What can I substitute for white wine?

You can use chicken broth or vegetable broth as a substitute for white wine.

→ How do I know when the scallops are cooked?

Scallops are done when they are opaque and have a golden-brown crust on the outside.

→ Can I make the beurre blanc sauce in advance?

It's best made fresh, but you can keep it warm on very low heat for a short time before serving.