Pan-Seared Scallops with Citrus Beurre Blanc

Succulent scallops seared to golden perfection and served with a tangy, buttery sauce made with lemon and orange.

Cuisine: French

Category: Seafood

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 12 large sea scallops
• 2 tbsp olive oil
• 1 tbsp butter
• 1/4 cup white wine
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1/4 cup heavy cream
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chives

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.