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Seared Scallops with Beurre Blanc Sauce


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Rate this recipe 4.6/5 (8 Votes)


  • Sauce
  • 1 minced shallot
  • 3 oz white wine
  • 1/2 tsp white wine vinegar
  • 1 tbsp cream
  • 8 tbsp butter
  • S&P
  • Lemon Juice
  • Scallops
  • 1 1/2 lb large dry pack sea scallops
  • 1/2 tbsp oil to coat pan
  • 1/2 tbsp butter for pan



Step 1

Simmer shallot, wine and vinegar in sauce pan until almost all liquid has evaporated. Add cream and cook 1-2 minute until thickened
Over Med heat add butter, whisking constantly until fully incorporated. Add a couple drops lemon juice.
Cover and store in warm place.

Heat pan over high heat. Add oil to coat pan.
Dry scallops well and season with s&p
Push each scallop into pan for nice sear. Sear 5-7 minutes. Do not disturb scallops while cooking.
Dot pan with little butter, flip scallops into butter for sear. Sear 5-7 minutes. Remove from heat.

Serve scallops with sauce.


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