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

Highlighted under: International Collection

I love how the rich flavor of seared scallops combines beautifully with the bright acidity of lemon in this Lemon Beurre Blanc sauce. Each bite melts in your mouth, creating a symphony of flavors that dance on your palate. This dish is not only a treat for my taste buds, but it also feels elegant enough for fine dining at home. Preparing the beurre blanc may seem intimidating, but I assure you, it's easier than it looks and incredibly rewarding. It's the perfect dish to impress guests or enjoy a special evening.

Created by

Hester Lockwood

Last updated on 2026-01-08T11:51:38.270Z

When I first tried preparing seared scallops, I was amazed at how quickly they come together. The key is to make sure your pan is hot enough to give the scallops that delicious golden crust, while not overcooking them for a tender inside. My first attempt taught me to pat them dry really well for that perfect sear.

Perfecting the lemon beurre blanc was another rewarding challenge! By swirling in cold butter at the end, the sauce becomes luxurious yet simple. It’s the perfect complement to the scallops, cutting through their richness while offering a zesty brightness.

Why You'll Love This Recipe
Perfectly seared scallops with a golden crust
Lemon beurre blanc adds a bright and creamy touch
Quick enough for weeknight dinners yet elegant for special occasions

Understanding Scallops

Scallops are known for their delicate sweetness and tender texture. When selecting scallops, look for those that are firm and moist, with a slight briny smell. Avoid any that are slimy or have a strong fishy odor. Properly drying the scallops before cooking is crucial for achieving that perfect golden crust. If they are wet, they will steam instead of sear, compromising flavor and texture. This step often makes the difference between a good dish and an exceptional one.

Cooking scallops requires attention to timing and temperature. Searing them for too long can lead to a rubbery texture. Aim for a medium-high heat, around 375°F to 400°F, ensuring your skillet is hot enough to get a good sear without overcooking. When done correctly, scallops should be golden on the outside and just opaque on the inside—a perfect balance of crust and tenderness.

Mastering Lemon Beurre Blanc

Lemon beurre blanc is a classic French sauce known for its rich, buttery profile and bright acidity. The key here is to use cold, unsalted butter, which emulsifies beautifully when whisked into the reduced shallot and cream mixture. If the butter is too warm, the sauce can separate, ruining the smooth texture. Consistently whisk in the butter cubes one by one until fully incorporated for best results. Keep the sauce over very low heat until you're ready to serve, as it should be served warm but not cooked further.

The acidity of lemon not only complements the sweet scallops but also helps balance the richness of the butter. Feel free to experiment with other citrus fruits like lime or blood orange if you're looking to change up the flavor profile. Additionally, a pinch of cayenne pepper can add a delightful kick if you're up for a little heat. Remember, tasting and adjusting the seasoning at the end is vital for achieving a well-rounded sauce.

Ingredients

For the Scallops

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

For the Lemon Beurre Blanc

1 shallot, finely chopped
1/2 cup white wine
1/2 cup heavy cream
1/2 cup unsalted butter, cold and cut into cubes
Zest and juice of 1 lemon
Salt and pepper, to taste

Instructions

Prepare the Scallops

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

Cook the Scallops

In a skillet, heat the olive oil over medium-high heat until shimmering. Add the scallops and sear for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from the pan and keep warm.

Make the Lemon Beurre Blanc

In the same pan, add the shallots and sauté until translucent. Pour in the white wine and let it reduce by half. Add the cream and reduce by half again. Gradually whisk in the cold butter until the sauce is emulsified. Stir in the lemon juice and zest, then season with salt and pepper.

Serve

Plate the scallops, drizzle the lemon beurre blanc over the top, and garnish with additional lemon zest if desired.

Pro Tips

Make sure your scallops are dry before searing to achieve a nice crust. Using a high-quality butter will enhance the flavor of the beurre blanc significantly.

Serving Suggestions

For an elegant presentation, serve the scallops over a bed of sautéed spinach or alongside a fresh arugula salad. This adds a vibrant color while providing a refreshing contrast to the richness of the beurre blanc. Garnishing with additional lemon zest not only enhances the visual appeal but also amplifies the lemony aroma, making each bite more enticing.

Pair this dish with a glass of crisp white wine, such as a Sauvignon Blanc or a Chardonnay, which complements the flavors perfectly. You could also serve it with a side of roasted asparagus or a creamy risotto for a complete fine dining experience at home.

Storage and Make-Ahead Tips

If you need to prepare this dish in advance, consider cooking the lemon beurre blanc a few hours before serving. The sauce can be stored in the refrigerator for up to two days. Just reheat gently over low heat, whisking continuously to reincorporate any separation that may occur. However, for the freshest flavor and texture, I recommend cooking the scallops just before serving, as they are best enjoyed right after they're seared.

Any leftover cooked scallops can be refrigerated in an airtight container for up to a day. To reheat, use a skillet on low heat, adding a splash of water or broth to help restore moisture. Avoid using the microwave as it can easily overcook these delicate seafood gems, leading to a tough texture.

Questions About Recipes

→ Can I use frozen scallops?

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

→ What if I don't have white wine?

You can substitute with chicken broth or simply use more lemon juice for acidity.

→ How can I tell if a scallop is cooked?

Scallops should be opaque in the center and firm to the touch when cooked.

→ Can I make the beurre blanc in advance?

It’s best to make the beurre blanc right before serving, but you can keep it warm over low heat for a short time.