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These scallops are one of my favorite recipes on the Food My Muse archives. They are so flavorful and easy to make. Scallops are so verastile, they go well with so many different things but this sauce is one of my favorite sauces to pair them with.

Full disclosure, the sauce is NOT a true beurre blanc. The whole point of a beurre blanc is that it is a very delicate sauce that has a very light color and subtle taste. It is usually just shallots, white wine, white wine vinegar that get reduced to almost nothing and then you emulsify butter in, quite a bit of butter actually. In this case, I used the same pan I seared the scallops in to make my sauce. I also added a lot of things that don’t normally go in a beurre blanc, hence the name…Dirty Beurre Blanc.

One of the most common requests I get is how to cook scallops properly. A lot of people shy away from cooking them when in reality they are truly one of the easiest proteins to cook. However, there are some tips that will help you get them right every single time, and I am sharing below!

Scallop Tips

  • Buy ‘dry’ scallops, this means they weren’t previously injected with water and sodium tripolyphosphate. You want dry scallops because they develop a nice hard sear when you cook them as opposed to wet scallops, that release that liquid while cooking.
  • Always make the surface is very dry, either letting them sit in the fridge uncovered for one hour or using the hair dryer on cool hack to draw excess moisture out to develop a nice crust while searing.
  • When searing, DON’T mess be messing with them so they develop that nice golden crust.
  • My restaurant secret to getting that beautiful hard sear without overcooking is searing longer on one side and taking them out before they are fully cooked because as they rest, they will continue cooking.
  • Don’t overcook them or they will be rubbery.
  • If buying frozen, look for IQF which means they have been individually quick frozen to preserve their freshness and quality.

Scallops & Ginger Dirty Beurre Blanc

By Nadia Aidi


  • 1 lb U-10 scallops
  • 2 scallions, separate white and green part
  • 1 tsp fresh ginger, chopped
  • 4 tbsp unsalted butter
  • 1 tbsp tamari or soy sauce
  • 1/3 cup mirin
  • 3 tbsp sake
  • 1 lemon
  • salsa macha or chili crisp


  • Cut off the foot of the scallop and pat dry really well.
  • Take a fan or a hair dryer on cool and pass it through the scallops for about a minute on cool.
  • Season scallops with salt and pepper or seasoned salt.
  • Preheat a pan on high for 2 min. Add a bit of olive oil and sear scallops on medium high for 3-4 min on one side flip and sear for another minute. If they are small scallops sear for less time.
  • In that pan drizzle a touch more olive oil and add the white part of scallions, your ginger, sake and mirin. Reduce by 3/4. Turn heat off. Add in tamari and cold butter. Emulsify.
  • Serve the scallops over the sauce with lemon zest, salsa macha and green part of scallions.

Nutrition information is automatically calculated, so should only be used as an approximation.

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