Pan-Seared Scallops with Citrus Beurre Blanc

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

Succulent scallops seared to golden perfection and served with a tangy, buttery sauce made with lemon and orange. This french-inspired seafood ready in about 30 minutes pairs large sea scallops, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 French cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 large sea scallops dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add scallops and cook undisturbed for 3 minutes until golden brown on the bottom.
  3. Step 3: Flip scallops and cook for 2 minutes more until just cooked through. Transfer to a plate and set aside.
  4. Step 4: In the same skillet, add 1 tbsp butter, 1/4 cup white wine, 1/4 cup lemon juice, and 1/4 cup orange juice. Simmer for 5 minutes until liquid reduces by half.
  5. Step 5: Stir in 1/4 cup heavy cream and simmer for 2 minutes until sauce thickens slightly. Return scallops to skillet and coat with sauce.
  6. Step 6: Sprinkle with 1 tbsp chopped chives and serve immediately.

Frequently asked questions

How long does Pan-Seared Scallops with Citrus Beurre Blanc take to make?

Total time is about 30 minutes (15 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 Pan-Seared 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 Pan-Seared 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 Pan-Seared Scallops with Citrus Beurre Blanc for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Scallops with Citrus Beurre Blanc?

French 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.

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