Description
This Pan Seared Scallops with Lemon Beurre Blanc recipe is all about mastering the art of achieving the perfect sear on delicate scallops. The tangy lemon beurre blanc elevates the flavors, and is the perfect compliment to this scallop dish.
Ingredients
- 8–10 dry-packed scallops (U10-12)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon canola or high smoke point oil
- 2 tablespoons butter
For the Lemon Beurre Blanc:
- 1/2 cup dry white wine
- 1 1/2 tablespoons white wine vinegar
- 1/2 shallot, roughly chopped
- 1/2 cup heavy whipping cream
- 1 stick cold butter, cut into pieces
- 2 tablespoons lemon juice
For garnish:
- Fresh herbs
- Cracked black pepper
- Flaky salt
Instructions
- Begin by preparing the scallops. Remove the foot and pat them dry with paper towels. Season both sides with salt and pepper.
- In a small saucepan, simmer the white wine, white wine vinegar and shallots until slightly thickened and reduced down to about two tablespoons, about 5 minutes.
- While the sauce simmers, heat oil in a pan until shimmering. Add scallops, being careful not to overcrowd the pan. Add butter and allow the scallops to form a crust (without touching), approximately 1 1/2 to 2 minutes per side.
- Once the scallops release easily from the pan, flip and sear the other side for another 30 seconds to a minute. Transfer scallops to a plate.
- To finish the sauce, reduce heat and whisk in heavy whipping cream.
- Cook for another minute or two, then slowly incorporate the cold butter until fully emulsified.
- Remove from heat and whisk in lemon juice.
- Strain the sauce through a mesh strainer.
- Spoon onto the plate with the seared scallops.
- Garnish with fresh herbs, cracked black pepper, and flaky salt.
- Serve immediately.
- ENJOY!
Notes
- Use dry-packed scallop, if possible.
- For ease, prep all of the ingredients prior to starting this scallop recipe.
- Pat the scallops dry to ensure a proper sear.
- Do NOT overcrowd the pan. Sear the scallops in batches, if needed.
- See post on how to perfectly sear scallops.
- Use a high-smoke point oil. Since scallops cook quickly, using a high-smoke point oil will allow the scallops to brown, without burning and/or overcooking.
- Easily sear the scallops while the lemon beurre blanc is simmering.
- The beurre blanc should simmer enough to reduce the liquid to only about two tablespoons (I probably could have allowed mine to simmer a bit longer).
- Once the beurre blanc has simmered, turn the heat to low when adding the heavy cream.
- Slowly incorporate the cold butter, whisking vigorously with each addition to emulsify.
- Remove the sauce from the heat prior to incorporating the fresh lemon juice.
- If you do not want to use wine, substitute with lemon juice (no need to add lemon juice to finish).
- The addition of heavy cream will help prevent the sauce from breaking (leave out, if you desire).
- If you want the texture and flavor of the shallots, no need to strain (If not straining the shallots, minced instead of a rough chop).
- Scallops are meant to be enjoyed at a medium internal temperature.
- Repurpose leftover scallops into a seafood risotto.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood
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