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.
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Pan-Seared Scallops with Beurre Blanc Sauce
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
- 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
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Amanda says
This looks absolutely delicious. I’m from Maine so seafood is a big part of my diet.
Barbara says
Thanks so much, Amanda.
Mercae says
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.
Barbara says
I think you’ll love these scallops, especially if you love butter. 🙂
Hena says
This looks yummy. Beautiful presentation too.
Barbara says
Thank you. You’re sweet.
Stephanie says
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…
Barbara says
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. 🙂