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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


  • 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


  • 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.


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.


Calories: 342kcal | Carbohydrates: 7.9g