Pan-Seared Scallops With Beurre Blanc Sauce

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

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.

Love seafood? You’ve got to explore my collection of fish and seafood recipes for more tasty meals just like this!

If you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

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.

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.

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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.

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.

To complete your meal, choose options from my appetizer and sides and the delicious variety of vegetables and salad recipes. There’s something to please everyone.

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) – This casserole comes together in a snap and is a great way to use up ham leftovers. 

Quick And Easy Beef Ragoût With Tomatoes And Pearl Onions – Every mouthful explodes with flavor in this quick and easy one-pan meal.

Jambalaya – This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

Gluten Free Salmon Cakes (Paleo, Low-carb, and Keto) – Grain-free salmon cakes are a fun way to enjoy salmon with the perfect balance of crispy on the outside, moist on the inside, nutritious ingredients, and wonderful flavor.

10 Minute Wild Shrimp With Paleo Coconut Sauce -Enjoy a delicious meal in minutes with this easy-to-make recipe.

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4.41 from 5 votes

Pan-Seared Scallops with Beurre Blanc Sauce

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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

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes 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

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

Instructions

• Pat scallops dry with paper towels, and season with salt and white pepper. Set them aside while you make your sauce.
  16 dry sea scallops, salt to taste, white pepper to taste

Make Beurre Blanc 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.
  1 tablespoon shallots, 1/3 cup orange juice, 1/2 cup white wine, 2 teaspoons of avocado oil for beurre blanc sauce
• Now turn the flame down to low. Whisk in the cold butter, one tablespoon at a time. Whisk continuously and vigorously.
  6 tablespoons cold butter
• As soon as all the butter is whisked in, turn off the flame. Set aside and keep warm.

Make the scallops

• 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.
• If you have any leftovers, cooked scallops will keep in the refrigerator for 3 to 4 days according to the USDA.

Nutrition

Calories: 342kcal | Carbohydrates: 7.9g

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