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Perfect Seared Scallops with Lemon Beurre Blanc

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A quick and easy recipe for restaurant-quality seared scallops paired with a bright, tangy lemon beurre blanc sauce. Perfect for special occasions or a fancy weeknight treat.

Ingredients

Scale
  • 12 large dry-packed sea scallops (about 1 pound or 450g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter (about 60g), divided
  • 1 small shallot, finely minced
  • 1/2 cup dry white wine (120ml), such as Sauvignon Blanc or Pinot Grigio
  • Juice of 1 large lemon (about 3 tablespoons or 45ml)
  • Zest of half a lemon
  • 2 tablespoons heavy cream (30ml), optional
  • 1 tablespoon fresh parsley, finely chopped (for garnish)

Instructions

  1. Pat scallops dry with paper towels and season both sides generously with salt and freshly ground black pepper. Let sit at room temperature for 10 minutes.
  2. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add minced shallots and sauté for about 2 minutes until translucent and fragrant, but not browned.
  3. Add white wine and lemon juice to the pan and bring to a gentle simmer. Reduce until about 2 tablespoons of liquid remain, about 5-7 minutes.
  4. Lower heat to very low and whisk in remaining 3 tablespoons of cold butter a few pieces at a time until emulsified into a smooth sauce. Stir in heavy cream if using. Remove from heat and stir in lemon zest. Keep warm without boiling.
  5. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat and add olive oil. When oil shimmers, place scallops spaced apart in the pan.
  6. Cook scallops without moving for 2-3 minutes until undersides develop a deep golden crust. Flip carefully with tongs.
  7. Add 1 tablespoon butter to the pan and spoon melted butter over scallops as they cook for another 1-2 minutes. Scallops should feel firm but slightly springy.
  8. Remove scallops from pan and let rest briefly. Stir sauce again and adjust seasoning if needed.
  9. Plate scallops, spoon warm lemon beurre blanc over them, and garnish with fresh parsley.

Notes

Pat scallops dry to ensure a good sear and avoid steaming. Do not overcrowd the pan. Keep heat low when emulsifying butter to prevent sauce from breaking. If sauce separates, whisk in a splash of cold water or cream to re-emulsify. Sauce can be made a day ahead and reheated gently.

Nutrition

Keywords: seared scallops, lemon beurre blanc, scallop recipe, seafood, quick dinner, easy scallops, buttery sauce, restaurant-style scallops

Find it online: https://magnetmeal.com/perfect-seared-scallops-with-lemon-beurre-blanc-easy-homemade-recipe/