Print

Perfect Pan-Seared Scallops Recipe with Easy Lemon Beurre Blanc Sauce

pan-seared scallops - featured image
Print Recipe

A quick and elegant pan-seared scallops recipe served with a silky, tangy lemon beurre blanc sauce that is perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 pound fresh sea scallops (dry-packed preferred)
  • Salt and freshly ground black pepper, to season
  • 1–2 tablespoons olive oil (extra virgin preferred)
  • 4 tablespoons unsalted butter (divided)
  • 1 small shallot, finely minced
  • ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons heavy cream (optional)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the scallops: Remove the side muscle from each scallop if attached, then pat scallops completely dry with paper towels. Season both sides lightly with salt and pepper. (5 minutes)
  2. Heat the pan: Place a heavy-bottomed skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking. (2-3 minutes)
  3. Sear the scallops: Place scallops in the pan spaced apart. Sear without moving for 2-3 minutes until golden brown and crusty. Flip carefully and cook the other side for 1-2 minutes until just opaque. Remove scallops and keep warm. (5-6 minutes)
  4. Make the lemon beurre blanc sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Add minced shallot and sauté until translucent (about 2 minutes). Pour in white wine and simmer until reduced by half (about 5 minutes). Stir in lemon juice and cream if using. Remove from heat and whisk in remaining 2 tablespoons cold butter piece by piece until smooth and glossy. Season with salt and pepper.
  5. Serve: Spoon warm sauce over scallops and garnish with chopped parsley. Serve immediately. (2 minutes)

Notes

Dry scallops thoroughly to ensure a perfect sear. Use a hot pan and avoid overcrowding to get a golden crust. Whisk cold butter slowly into the sauce off heat to prevent breaking. For dairy-free, substitute butter with vegan alternatives and cream with coconut milk. White wine can be replaced with chicken broth and white wine vinegar if avoiding alcohol.

Nutrition

Keywords: pan-seared scallops, lemon beurre blanc, scallops recipe, easy seafood, quick dinner, elegant dinner, seafood sauce

Find it online: https://dahliadishes.com/perfect-pan-seared-scallops-recipe-with-easy-lemon-beurre-blanc-sauce/