Seared Scallops 2


Seared Scallops With Beurre Blanc Sauce

Why does summer make us crave scallops and why does the thought seem intimidating? Well… we promise it’s not as dreadful as you think. In fact, it’s quite simple and they’re low-maintenance compared to crab and lobster. The mild flavor and the sweet caramelized crust from the searing of the hot pan makes us want to cook up these bad boys right now!

When you got the market to buy your scallops – make sure you buy “dry” vs. wet. The color differs a bit from wet scallops, but overall, the flavor is pure. Don’t overthink this. We made it easy for you. You got this! 


6 scallops

1 tablespoon thinly sliced chives

1 tablespoon finely chopped parsley

1 tablespoon finely chopped tarragon

1 shallot finely minced

1/4 cup white wine

Juice of 1 lemon

6 tablespoons butter 

Salt and pepper


1. Preheat a skillet on medium high heat

2. Pat scallops dry and season with salt and pepper

3. When pan is hot add enough oil to coat the bottom of the pan thinly

4. Sear the scallops 1-2 minutes per side

5. When scallops finish searing remove from pan and add the shallot to the pan

6. Cook shallots until translucent then add wine and lemon juice

7. Reduce liquid while stirring until almost completely dry

8. Turn heat off of pan and add butter constantly stirring so that butter doesn’t break emulsification

9. When butter is completely melted, add the herbs. Season with salt and pepper to taste. Serve on one side of scallops

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