Pan-Seared Scallops with Beurre Blanc Sauce

This pan-seared scallops with beurre blanc sauce recipe is elegant yet surprisingly simple to make. I love how the tender, golden-brown scallops pair with the rich, buttery sauce that’s brightened with citrus and wine.

Why You’ll Love This Recipe

I like this dish because it feels restaurant-quality but comes together quickly at home. The scallops sear beautifully in just a few minutes, and the beurre blanc adds a luxurious flavor without being heavy. I often make it when I want something impressive for dinner without spending hours in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

16 dry sea scallops about 1 1/2 pounds, side muscle tag removed
salt to taste
white pepper to taste
2 tablespoons of avocado oil divided for pan searing the scallops

For Beurre Blanc Sauce
2 teaspoons of avocado oil for beurre blanc sauce
1 tablespoon shallots minced
1/3 cup orange juice fresh squeezed
1/2 cup white wine
6 tablespoons cold butter

Directions

1. I start by patting the scallops dry with paper towels and seasoning them lightly with salt and white pepper.
2. I heat 1 tablespoon of avocado oil in a skillet over medium-high heat until shimmering.
3. I place the scallops in the skillet, making sure not to overcrowd, and sear them for about 2 minutes per side until golden brown with a nice crust. I remove them from the pan and keep warm.
4. For the beurre blanc sauce, I heat 2 teaspoons of avocado oil in a small saucepan.
5. I add the shallots and sauté until soft and fragrant.
6. I pour in the orange juice and white wine, letting the mixture simmer until it reduces by about half.
7. I lower the heat and whisk in the cold butter, one piece at a time, until the sauce becomes smooth and velvety.
8. I season the sauce lightly with salt and white pepper.
9. I spoon the beurre blanc sauce onto plates and place the seared scallops on top, serving immediately.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prep and 15 minutes to cook, so I plan for about 25 minutes total.

Variations

Sometimes I use lemon juice instead of orange juice for a sharper flavor. If I want a slightly richer sauce, I add a splash of cream before whisking in the butter. I also enjoy serving the scallops over risotto, pasta, or sautéed greens for a complete meal.

Storage/Reheating

I find scallops are best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them gently in a skillet over low heat to avoid overcooking. The beurre blanc sauce can be stored separately in the fridge for 2–3 days and reheated slowly over low heat, whisking to bring it back together.

FAQs

How do I know when scallops are done?

I look for a golden crust on the outside and a slightly translucent center they should feel springy to the touch.

Can I use frozen scallops?

Yes, I thaw them completely and pat them very dry before cooking to get a good sear.

What wine works best for the beurre blanc?

I prefer a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay.

Can I substitute the avocado oil?

Yes, I use olive oil, grapeseed oil, or canola oil if I don’t have avocado oil.

How do I prevent scallops from sticking to the pan?

I make sure the pan and oil are very hot before adding the scallops and avoid moving them too soon.

Can I make the sauce ahead of time?

I can prepare the reduction ahead, but I whisk in the butter just before serving for the best texture.

What side dishes pair well with scallops?

I like serving them with risotto, roasted vegetables, sautéed spinach, or a fresh salad.

Can I use blood orange instead of regular orange?

Yes, it gives the sauce a slightly sweeter and deeper flavor.

Do I need to remove the side muscle from scallops?

Yes, I always do since it can be tough and chewy compared to the tender scallop meat.

Can I double this recipe for a dinner party?

Yes, but I sear the scallops in batches so they don’t overcrowd the pan.

Conclusion

I enjoy making these pan-seared scallops with beurre blanc sauce because they feel refined and special without being complicated. The combination of tender scallops and the silky citrus-butter sauce is always a hit, whether I’m cooking for family or entertaining guests. It’s a dish I come back to whenever I want something impressive yet approachable.

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