Name: Seared Scallops with Beurre Blanc
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 large scallops (patted dry); 1 tbsp neutral oil; 2 shallots (finely chopped); 100 ml dry white wine; 2 tbsp white wine vinegar; 2 tbsp double cream; 150 g cold butter (cubed); 1 tsp lemon juice; Salt and white pepper; 1 tbsp chopped chives

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Golden seared scallops with a classic French beurre blanc of shallot, white wine and butter.

About this French recipe

Beurre blanc is a warm butter sauce from the Loire valley, made by whisking cold butter into a reduction of wine, vinegar and shallot.

Ingredients you will need

The main ingredients are large scallops, neutral oil, shallots, dry white wine, white wine vinegar, double cream. Exact quantities are in the recipe card below.

How long it takes

Allow 30 min in total: 15 min of preparation, 15 min of cooking. The recipe serves 4.

Inspired by Anne-Sophie Pic

Anne-Sophie Pic is known for precise, aromatic sauces. Beurre blanc is one of the foundations of that style. Read our profile of Anne-Sophie Pic.

This is our own home-kitchen version of a classic dish. It is not Anne-Sophie Pic’s recipe and is not endorsed by them. For the chef’s own recipes, see their official books and restaurants.

Seared Scallops with Beurre Blanc

Golden seared scallops with a classic French beurre blanc of shallot, white wine and butter.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: French

Calories: 410

Ingredients Method Notes

Ingredients

12 large scallops patted dry
1 tbsp neutral oil
2 shallots finely chopped
100 ml dry white wine
2 tbsp white wine vinegar
2 tbsp double cream
150 g cold butter cubed
1 tsp lemon juice
Salt and white pepper
1 tbsp chopped chives

Method

Simmer the shallots, wine and vinegar until only 2 tablespoons of liquid remain.
Add the cream, then whisk in the cold butter a few cubes at a time over very low heat until thick and glossy.
Season with salt, pepper and lemon juice. Keep warm off the heat.
Heat the oil in a frying pan until very hot. Season the scallops.
Sear for 90 seconds without moving, turn and cook for 60 seconds more.
Spoon the beurre blanc onto plates, top with the scallops and scatter with chives.

Notes

Never let beurre blanc boil or it will split. Keep it warm, not hot.