Pan Seared Scallops with Beurre Blanc

I made these scallops last night. Laura raved about them so I thought I would share the recipe with you. We started with a salad of simple greens dressed with just some olive oil and vinegar. Then served the scallops over a pool of the Beurre Blanc with some nice fresh baguette slices. Some cheese and fruit were our dessert.

More information about Beurre Blanc here.


Serves: 2

Pan Seared Scallops with Beurre Blanc


10 medium, scallops
1 tablespoon, extra virgin olive oil
1 tablespoon, butter
salt and pepper
1/3 cup, dry white wine
1 tablespoon, shallot – finely chopped
1 tablespoon, white wine vinegar
3 tablespoons, butter – chilled and cubed
1 tablespoon, parsley – chopped
salt and pepper


  1. Pat scallops dry with paper towels and lightly salt and pepper both sides.
  2. Prepare the Beure Blanc: In a small sauce pan combine white wine, vinegar and shallots. Bring to a boil and reduce to 1 tablespoon.
  3. Off heat, one tablespoon at a time, whisk in butter until melted. Add parsley. Season lightly with salt and pepper. Keep warm.
  4. For the scallops: In a non-stick saute pan over high heat, add butter and olive oil. When the oil begins to sizzle place scallops loosely; they should not touch.
  5. Cook for about 3 minutes or until nicely browned. Flip and cook until firm.
  6. To serve: Spoon a nice serving of the Beurre Blanc on the plate and top with scallops.


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