North Sea Scallops with Citrus Beurre Blanc

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Plump scallops seared to perfection and drizzled with a zesty beurre blanc sauce infused with lemon and white wine. This Belgian-inspired seafood recipe, ready in about 35 minutes, pairs sea scallops, lemon, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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.

Prep: 20 min Cook: 15 min Serves 6 Belgian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 large sea scallops dry with paper towels. Season with salt and pepper. Heat 2 tbsp butter in a skillet over medium-high heat. Add scallops and sear for 2-3 minutes per side until golden and just cooked through. Remove and keep warm.
  2. Step 2: In a saucepan, melt 1 tbsp butter. Sauté 3 finely diced shallots for 2 minutes until translucent. Add 1/2 cup white wine and 2 juice of lemon. Simmer for 5 minutes until reduced by half.
  3. Step 3: Stir in 1/2 cup creme fraiche and 1 tsp thyme. Whisk in remaining 1 tbsp butter until the sauce is glossy and emulsified. Season with salt and pepper.
  4. Step 4: Spoon the beurre blanc over the scallops and serve immediately with a squeeze of lemon zest.

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