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Published May 27, 2017 | Last Updated October 11, 2022 By Barbara Bianchi 10 Comments

Pan-Seared Scallops With Beurre Blanc Sauce

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You’ll love these easy pan-seared scallops with beurre blanc sauce, especially if you love butter. 😀

Pan-Seared Scallops with Buerre Blanc Sauce

Pan-seared scallops with beurre blanc sauce is an excellent choice when you want to prepare a special, scrumptious, low-carb meal. 

Since I’ve been following a low carb diet, I’ve found that low carb, gluten free meals can still be delicious and exciting. Yay!

Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. I love how it compliments the mild seafood flavor of the fluffy, seared scallops.

With very little effort, this recipe delivers a delightful meal. And you can impress your friends and family by making a classic French dish.

But first, a few tips for you.

What’s the difference between dry scallops and wet scallops?

Here’s a tip when choosing your scallops. Look for “dry” sea scallops, not “soaked” scallops. “Soaked” scallops have been treated in a bath of water and chemical preservatives.

When you try to sear them, the water will be released, and they’ll be difficult to brown. They can also be tough to eat.

peeling scallop

To begin your preparation for cooking, remove the side muscle from each scallop if it’s still attached. You want to remove the side muscle because it can be tough to eat too.

How to make it

*Free printable recipe card is available at the end of the post.

Now, pat the scallops dry with paper towels, and season with salt and white pepper. Then set them aside while you make your sauce.

For the sweet velvety sauce, we’ll be whisking slices of cold butter into a reduction of shallots, wine, and fresh squeezed orange juice. Isn’t that lovely? Just wait until you taste it.

Finally, heat oil in a skillet over a medium-high heat. As always, I recommend using an oil with a high smoke point, like avocado oil, when searing.

Add the scallops to the skillet and cook for 3 minutes on each side until golden brown.

How do you tell if pan seared scallops are done?

The sides of the scallops should be firm and the centers opaque and cooked through.

scallop 1

What goes with this dish?

I serve these scallops over seasoned cauliflower rice which is a healthy low carb alternative to regular rice. It will make your scallops look especially beautiful when plated. Recipe here. Then pour warm sauce over the scallops and savor every bite.

scallop 3

If you want a meal that is special, but at the same time low stress and low carb, pan seared scallops with beurre blanc sauce is for you.

And if you make these pan-seared scallops with beurre blanc sauce, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Have a happy, healthy day.

More quick easy recipes

Cheesy Cauliflower With Ham Casserole (Low-Carb)

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions

Jambalaya

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto)

10 Minute Wild Shrimp With Paleo Coconut Sauce

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The tastiest pan-seared scallops | Quick Easy recipe | Velvety Butter Beurre Blanc sauce | Healthy Low Carb Seafood Dinner | Appetizer | gluten free recipe | paleo recipe

 

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4.41 from 5 votes

Pan-Seared Scallops with Beurre Blanc Sauce

Beurre blanc is a French warm butter sauce that’s perfect with scallops or any type of fish. You will love how it compliments the mild seafood flavor of the fluffy, seared scallops. With very little effort, this recipe delivers a delightful meal. And you can impress your friends and family by making a classic French dish.
Course Dinner
Cuisine American
Keyword Beurre Blanc sauce, healthy scallop recipe, pan seared scallops, white wine butter sauce for fish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 342kcal
Author Barbara Bianchi

Ingredients

  • 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
  • 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

Instructions

  • Pat scallops dry with paper towels, and season with salt and white pepper. Set them aside while you make your sauce.
  • Heat 2 teaspoons of the oil in a small saucepan over a medium-high heat. Add shallots and cook for about 3 minutes. Then add orange juice and wine and cook for another 7 minutes until reduced to about a ¼ cup.
  • Now turn the flame down to low. Whisk in the cold butter, one tablespoon at a time. Whisk continuously and vigorously.
  • As soon as all the butter is whisked in, turn off the flame. Set aside and keep warm.
  • In a separate skillet, heat a tablespoon of oil over a medium-high heat until it is hot but not smoking.
  • Add half of the scallops to the skillet and cook, for 3 minutes on each side until golden brown and the sides of the scallops are firm and the centers are opaque and cooked through.
    Then remove from the skillet, Wipe the pan and add another tablespoon of oil and repeat with the remaining scallops.
    Then remove from the skillet, spoon the warm sauce on top and savor every bite.

Notes

Pro Tips
  • When choosing your scallops. Look for "dry" sea scallops, not "soaked" scallops. "Soaked" scallops have been treated in a bath of water and chemical preservatives. When you try to sear them, the water will be released, and they'll be difficult to brown. They can also be tough to eat.
  • To begin your preparation for cooking, remove the side muscle from each scallop if it's still attached. You want to remove the side muscle because it can be tough to eat too. *Refer to photo in the post above.

Nutrition

Calories: 342kcal | Carbohydrates: 7.9g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

Nutrition-Label-pan seared scallops

 

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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Egg free, Fish & Seafood, French, LOW CARB, Nut free, Paleo, Recipe

Reader Interactions

Comments

  1. Amanda says

    May 29, 2017 at 11:40 am

    This looks absolutely delicious. I’m from Maine so seafood is a big part of my diet.

    Reply
    • Barbara says

      June 21, 2017 at 9:33 pm

      Thanks so much, Amanda.

      Reply
  2. Mercae says

    May 29, 2017 at 12:09 pm

    This looks delicious, Ive been looking for healthy but flavorful food I can eat on my diet. I’ll have to make room for this.

    Reply
    • Barbara says

      June 21, 2017 at 9:37 pm

      I think you’ll love these scallops, especially if you love butter. 🙂

      Reply
  3. Hena says

    June 5, 2017 at 11:03 am

    This looks yummy. Beautiful presentation too.

    Reply
    • Barbara says

      June 21, 2017 at 9:40 pm

      Thank you. You’re sweet.

      Reply
  4. Stephanie says

    June 21, 2017 at 8:55 pm

    5 stars
    What a great date night meal….I made your Cauliflower Rice with grilled honey garlic chicken thighs and my kids devoured it!!!!! Keep you the great work…

    Reply
    • Barbara says

      June 21, 2017 at 9:27 pm

      I agree. This would be perfect for a date night. And I’m so blessed to hear that your kids loved my cauliflower rice. Honey garlic chicken thighs sound so yummy. Thanks for the stars. 🙂

      Reply

Trackbacks

  1. 50+ Easy Impressive Meals for Company (Impressive Dinner Recipes!) | The Welcoming Table says:
    May 24, 2019 at 6:11 pm

    […] Pan-Seared Scallops with Beurre Blanc Sauce from Gluten-Free Homestead […]

    Reply
  2. Low Carb Seafood Recipes - Low Carb Nomad says:
    October 13, 2019 at 3:19 am

    […] Pan-seared Scallops with Beurre Blanc Sauce […]

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