Serious Seared Scallops with Lemon-Dill Beurre Blanc

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A refined seafood dish where each scallop is perfectly seared and bathed in a delicate, tangy sauce that demands exact timing. This mediterranean-inspired seafood ready in about 25 minutes pairs large, dry-patted sea scallops, butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, 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, dry-patted sea scallops
• 2 tbsp butter
• 2 tbsp lemon juice
• 1/4 cup white wine
• 1 tbsp, chopped fresh dill
• 1 small, minced shallot
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 12 large sea scallops dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp butter in a non-stick skillet over medium-high heat until shimmering but not smoking.
2. Step 2: Sear scallops for 2 minutes per side until golden brown and caramelized, then transfer to a plate. Add 1 small minced shallot to the skillet and cook for 1 minute until softened.
3. Step 3: Deglaze with 1/4 cup white wine, scraping up browned bits, and simmer for 2 minutes until reduced by half. Add 2 tbsp lemon juice and 1 tbsp chopped fresh dill, then reduce heat to low.
4. Step 4: Whisk in 1 tbsp cold butter off the heat, one tablespoon at a time, until the sauce emulsifies and thickens to coat the back of a spoon. Return scallops to the pan, coating them in the sauce, and heat for 1 minute until warmed through.