Scallops in Beurre Blanc

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Scallops in Beurre Blanc




Scallops, which are farmed extensively in Normandy and Brittany, are a staple of holiday meals in France. Their delicate flavor pairs nicely with a rich and creamy sauce, which is why scallops in beurre blanc is always a big hit. Plus, it couldn’t be any easier to prepare. This lightly charred and buttery dish is practically foolproof and makes for a perfect entrée to your Christmas dinner!

Scallops in Beurre Blanc

Yields: 4 servings


  • 16 Scallops
  • 125 gr salted butter, separated
  • 3 French grey shallots
  • 5 cl dry white wine
  • 5 cl white wine vinegar
  • Salt & pepper

To prepare the beurre blanc:

Dice 100 grams of butter into small cubes, move to the refrigerator to keep cold.

Then, peel and slice the shallots and add them to a Dutch oven or other thick-bottomed sauce pan along with the white wine and vinegar. Bring to a boil over medium heat, allowing the liquid to slowly evaporate.

When roughly 1 tbsp of liquid is remaining in the pan, turn the heat down to low and add the cold butter little by little. Whisk until the sauce thickens, then add salt and pepper to taste.

To cook the scallops:

In a skillet, melt 50 gr of butter. As soon as it begins to froth, place the scallops on the skillet. Add the remaining 50 gr of butter, then sear the scallops for about 1 minute on each side (more or less depending on the thickness of the scallops). Season with salt and pepper.

When plating, serve the scallops on a bed of beurre blanc.


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