Seared Scallops with Lemon Beurre Blanc

Name: Seared Scallops with Lemon Beurre Blanc
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 large sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 cup white wine; 1 shallot, finely minced; 1/4 cup fresh lemon juice; 1/2 cup unsalted butter, cold and cubed; Salt to taste

Highlighted under: Simple Comfort Food Inspiration

I absolutely love making Seared Scallops with Lemon Beurre Blanc, as it never fails to impress both family and friends. These tender, caramelized scallops paired with a zesty lemon butter sauce create an elegant dish that comes together in no time. The rich flavors of the beurre blanc perfectly complement the delicate sweetness of the scallops. It's a wonderful recipe to showcase my cooking skills while still enjoying a quick meal. Once you've tasted it, you'll want to make it for every special occasion!

Created by

Thea Montgomery

Last updated on 2026-01-08T14:14:36.601Z

When I first attempted this recipe, I was surprised at how easy it was to achieve restaurant-quality seared scallops at home. The secret lies in ensuring your pan is sizzling hot before adding the scallops. This step guarantees that beautiful caramelization we all crave.

The lemon beurre blanc sauce is truly the showstopper—it’s buttery and citrusy perfection. I recommend using fresh lemon juice and zest for the best flavor, and I like to whisk in a few cold butter cubes at the end to give the sauce a glossy finish. It elevates the dish tremendously!

        Why You'll Love This Recipe
        Perfectly seared scallops with a golden crust
Tangy lemon beurre blanc that brightens every bite
Quick and elegant dish for any occasion

      

Mastering the Perfect Scallop Sear

The key to achieving that beautifully golden crust on your scallops lies in their moisture content. After patting the scallops dry, let them sit at room temperature for about 15-20 minutes before cooking. This helps them sear more evenly. When placing them in the skillet, avoid overcrowding; allow enough space for steam to escape. A hot skillet creates that desirable caramelization, so ensure the olive oil is shimmering before adding the scallops.

You'll know the scallops are ready to flip when they release easily from the pan with a slight tug. If they stick, they likely need a bit more time. Sear until golden brown and opaque, usually around 2-3 minutes per side. Pay close attention to the edges of the scallops; you want them to start turning golden while the center remains slightly translucent for the perfect texture.

Creating a Velvety Lemon Beurre Blanc

The beurre blanc sauce is crucial for adding a rich, tangy flavor that elevates the scallops. When cooking the shallots in white wine, aim for a vivid reduction that coats the back of a spoon. This usually takes about 5-7 minutes. Using a cold, cubed butter is essential, so it emulsifies into a smooth sauce, creating that glossy finish. Make sure to whisk vigorously over low heat to avoid separation.

For a fresh twist, consider adding herbs like dill or chives to the beurre blanc just before serving. If you're looking for a lighter version, substitute half of the butter with olive oil. However, keep in mind that this will alter the rich, creamy texture characteristic of a traditional beurre blanc, so use this method only if you desire a lighter sauce.

Ingredients

For the Scallops

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

For the Lemon Beurre Blanc

1/2 cup white wine
1 shallot, finely minced
1/4 cup fresh lemon juice
1/2 cup unsalted butter, cold and cubed
Salt to taste

Instructions

Cooking Instructions

Prepare the Scallops

Pat the scallops dry with paper towels. Season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it's shimmering.

Sear the Scallops

Add the scallops to the hot skillet, making sure not to overcrowd them. Sear for about 2-3 minutes on each side until they’re golden brown and opaque. Remove from the skillet and set aside.

Make the Lemon Beurre Blanc

In the same skillet, add the white wine, shallot, and lemon juice. Bring to a boil and reduce by half. Lower the heat, and whisk in the cold butter cube by cube until the sauce is emulsified. Season with salt.

Serve

Plate the scallops and drizzle generously with the lemon beurre blanc. Enjoy immediately while hot.

Enjoy Your Meal!

Pro Tips

To achieve the best sear, make sure your scallops are completely dry before cooking. This prevents them from steaming and helps develop a crispy crust.

Substitutions and Variations

If you can't find fresh sea scallops, bay scallops are a good alternative. Be mindful, however, that bay scallops are smaller and will require less cooking time—about 1-2 minutes per side. For a twist on flavor, try infusing the beurre blanc with different citrus juices like grapefruit or lime, which can introduce a refreshing acidic note that complements the scallops beautifully.

For a dairy-free option, consider using coconut oil to create a similar creamy sauce without butter. You can blend coconut cream with lemon juice and zest for a tropical flair that marries well with scallops. Whipping up a spicy beurre blanc with a hint of chili flakes can also offer an exciting flavor profile.

Storage and Reheating Tips

If you have leftover scallops and beurre blanc, store them separately in airtight containers in the refrigerator for up to two days. Be aware that reheating scallops can lead to rubbery texture; the best method is to warm them gently in a skillet over low heat with a splash of water or broth to maintain moisture. Avoid using high heat, which can cause them to overcook.

Beurre blanc can be tricky to reheat as well; it may separate. To revive it, whisk in a bit of cold water over low heat until it comes back together. Alternatively, you can re-emulsify it by adding another cold cube of butter and whisking briskly. This will help restore the silky texture that you initially created.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

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

→ What type of white wine should I use?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works wonderfully.

→ How can I make the beurre blanc sauce ahead of time?

Prepare the sauce and keep it warm over low heat or reheat gently before serving.

→ What can I serve with seared scallops?

They pair beautifully with steamed vegetables, pasta, or a simple green salad.