North Sea Scallops with Citrus Beurre Blanc

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump scallops seared to perfection and drizzled with a zesty beurre blanc sauce infused with lemon and white wine. This belgian-inspired seafood 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does North Sea Scallops with Citrus Beurre Blanc take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover North Sea Scallops with Citrus Beurre Blanc?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in North Sea Scallops with Citrus Beurre Blanc?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale North Sea Scallops with Citrus Beurre Blanc for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with North Sea Scallops with Citrus Beurre Blanc?

Belgian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes