Pan-Seared Scallops with Beurre Blanc Sauce
Elegant pan-seared scallops served with a velvety beurre blanc sauce made from citrus, white wine, and butter. A restaurant-quality dish that comes together quickly for a refined dinner at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-Searing and Sauce Reduction
- Cuisine: French-Inspired
Ingredients
16 dry sea scallops (about 1 1/2 pounds), side muscle removed
Salt, to taste
White pepper, to taste
2 tablespoons avocado oil, divided (for searing scallops)
2 teaspoons avocado oil (for beurre blanc sauce)
1 tablespoon shallots, minced
1/3 cup fresh-squeezed orange juice
1/2 cup white wine
6 tablespoons cold butter
Instructions
- Pat scallops dry with paper towels and season with salt and white pepper.
- Heat 1 tablespoon avocado oil in a skillet over medium-high heat until shimmering.
- Place scallops in the skillet without overcrowding; sear 2 minutes per side until golden brown and crusted. Remove and keep warm.
- For the beurre blanc, heat 2 teaspoons avocado oil in a small saucepan.
- Add shallots and sauté until soft and fragrant.
- Pour in orange juice and white wine; simmer until reduced by half.
- Lower heat and whisk in cold butter, one piece at a time, until smooth and velvety.
- Season sauce lightly with salt and white pepper.
- Spoon beurre blanc sauce onto plates and arrange scallops on top. Serve immediately.
Notes
Substitute lemon juice for a sharper flavor.
Add a splash of cream to the sauce for extra richness.
Serve over risotto, pasta, or greens for a complete meal.
Ensure scallops are fully dry before searing for the best crust.
Whisk butter into the sauce just before serving for ideal texture.
Nutrition
- Serving Size: 1 serving (4 scallops with sauce)
- Calories: 360
- Sugar: 2g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 85mg
