Citrus-Scented Seared Scallops with Beurre Blanc

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Plump scallops seared to perfection and finished with a bright, buttery citrus sauce for an elegant yet simple seafood dish. This French seafood recipe, ready in about 20 minutes, pairs sea scallops, unsalted butter, and white wine for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 16 large (1.5 lbs / 680g) sea scallops
• 3 tablespoons unsalted butter
• 1/4 cup white wine
• 1 lemon, juiced
• 1 shallot, finely minced
• 2 tablespoons fresh chives, finely chopped
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat scallops dry with paper towels and season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until shimmering. Add scallops in a single layer and cook for 2 minutes undisturbed until golden brown, then flip and cook for 1-2 minutes more until opaque and just cooked through. Transfer scallops to a plate and set aside.
2. Step 2: Reduce heat to medium and add remaining 2 tablespoons butter, 1/4 cup white wine, 1 minced shallot, and 1/4 cup lemon juice to the skillet. Simmer for 3-4 minutes until liquid reduces by half and thickens slightly, stirring constantly to prevent burning.
3. Step 3: Stir in 2 tablespoons chopped chives and return scallops to the skillet, coating them in the sauce. Cook for 1 minute until warmed through and sauce is glossy, adjusting seasoning with additional salt or pepper if needed.