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Scallops and Beurre Blanc ❤️ They are so flavorful and easy to make. Scallops are so versatile, they go well with so many different things but this sauce is one of my favorite sauces to pair them with.
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!
If you loved this recipe, check out my Scallops Meunière!
Why You’ll Love Scallops Beurre Blanc
You know that I love scallops with my entire heart, and these ones are absolutely EPIC! They are buttery, rich, and have the perfect pop of acid. The flavors are well balanced and delicious. You will be obsessed… trust me!
How To Prepare Scallops Beurre Blanc
🍷 First, add shallots, wine and champagne vinegar to a saucier pan. Let it simmer and reduce to 1/3.
🥘 Secondly, preheat your stainless steel pan for 3 minutes on medium high heat. Then, add enough olive oil to coat the bottom.
🐟 Then, add in scallops without overcrowding the pan. You might need to work in batches.
🔥 Cook them for about 3-5 minutes on the first side, depending on your size. Then, flip and cook 1 more minute.
🍯 Then, add the honey to the beurre blanc and add in the chunks of cold butter, emulsify until creamy. Salt as needed.
🌿 Lastly, serve sauce on bottom of plate, add the scallops and top with micro arugula.
Substitutions and Variations
- You can use any other fish instead of scallops. This sauce goes great with seafood.
- If you don’t want to use white wine, you can use non-alcoholic wine instead. Giesen has a great selection.
Chef’s Tips
- Let your scallops sit in the fridge for 2 hours to draw out excess moisture. Take your blow dryer on cool and dry them 1-2 minutes as an extra!
- Stainless steel is the best cookware for searing them. It heats evenly so you will get the most beautiful caramelized crust. Always preheat your pan for 2-3 minutes on medium high heat so they don’t stick!
- Once your pan is nice and ready, add in some olive oil. Wait 10-15 seconds and add scallops, giving them a little shake. Now let them sit unbothered so they develop that beautiful crust. I sear them 80% of the time on the one side, and briefly sear the 2nd.
- You’ll see the flesh of the scallop turn milky white when they are ready. That’s what you want. The edges to be milky white and the a thin line of its original pinkish flesh left in the center.
Similar Recipes
Common Questions
I use Kerrygold Unsalted Butter.
Not really, but you can use non-alcoholic wine. Giesen has a great selection.
Scallops Beurre Blanc
Ingredients
- 1 lb U-10 scallops
- 1/2 cup dry white wine
- 2.5 tbsp champagne vinegar
- 1 shallot, brunoise
- 1/3 tsp honey
- 9 tbsp unsalted butter
- Micro arugula
- Salt and pepper , to taste
Instructions
- First, add shallots, wine and champagne vinegar to a saucier pan. Let it simmer and reduce to 1/3.
- Secondly, preheat your stainless steel pan for 3 minutes on medium high heat. Then, add enough olive oil to coat the bottom.
- Then, add in scallops without overcrowding the pan. You might need to work in batches.
- Cook them for about 3-5 minutes on the first side, depending on your size. Then, flip and cook 1 more minute.
- Then, add the honey to the beurre blanc and add in the chunks of cold butter, emulsify until creamy. Salt as needed.
- Lastly, serve sauce on bottom of plate, add the scallops and top with micro arugula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
