North Sea Scallops with Citrus Beurre Blanc
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 large 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.
Ingredients
- 12 large sea scallops
- 2 lemon
- 1/2 cup white wine
- 4 tbsp butter
- 3 shallots
- 1/2 cup creme fraiche
- 1 tsp thyme
Instructions
- 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.
- 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.
- 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.
- Step 4: Spoon the beurre blanc over the scallops and serve immediately with a squeeze of lemon zest.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large sea scallops from drying out.
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
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
