Decadent Seared Scallops with Truffle Beurre Blanc

Making restaurant-quality seafood at home can feel pretty intimidating – especially when it comes to scallops. I used to worry about getting that perfect golden crust without overcooking them, and don’t even get me started on making French-style sauces from scratch. But here’s the thing: cooking scallops at home doesn’t have to be scary or complicated.

That’s why I love this seared scallops with truffle beurre blanc recipe. It’s straightforward enough for a weeknight dinner but fancy enough for special occasions, and I’ll walk you through every step to make sure you nail it on your first try.

What Kind of Scallops Should I Use?

For the best seared scallops, you’ll want to look for “dry” or “chemical-free” sea scallops rather than bay scallops or wet-processed ones. Dry scallops haven’t been treated with sodium tripolyphosphate (STP), which means they’ll sear better and have a naturally sweeter, more pure flavor. When shopping, look for scallops that are creamy white or slightly pink, with a firm and slightly springy texture when gently pressed. Size matters too – aim for scallops labeled as U-10 or U-15 (meaning 10-15 pieces per pound), as these larger sizes are perfect for searing and won’t overcook too quickly. Just make sure to pat them completely dry with paper towels before cooking, as any excess moisture will prevent that golden-brown crust from forming.

Options for Substitutions

While some ingredients in this recipe are key for the best results, there are a few substitutions you can make:

• Scallops: For this recipe, fresh scallops are really important. However, if you can only find frozen ones, make sure to thaw them completely and pat them very dry before cooking.
• Grapeseed oil: You can swap grapeseed oil with any neutral oil that has a high smoke point – try avocado oil, canola oil, or light olive oil.
• Shallots: If you’re out of shallots, use finely minced white onion mixed with a tiny bit of minced garlic as a replacement.
• White wine: No white wine? Use chicken stock with a splash of white wine vinegar or just a touch of lemon juice instead.
• Truffle oil: This gives the dish its special flavor, but if you can’t find it, you could use a few drops of porcini mushroom oil. Just know the taste will be different.
• Chives: Fresh green onions (just the green parts) make a good stand-in for chives. You could also use finely chopped parsley for a different but nice flavor.
• Butter: For the beurre blanc sauce, cold unsalted butter is essential and shouldn’t be substituted, as it’s crucial for the proper texture and flavor of the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not properly drying them – pat them thoroughly with paper towels before searing, as excess moisture will prevent that gorgeous golden crust from forming. Another common error is overcrowding the pan, which causes the scallops to steam instead of sear, so work in batches if needed and make sure there’s at least an inch of space between each scallop. When making the beurre blanc sauce, keep the heat low and whisk constantly to prevent the butter from separating or breaking – if the sauce starts to get too hot, simply remove it from the heat while continuing to whisk. For perfectly cooked scallops, resist the urge to move them around in the pan; let them sear undisturbed for 2-3 minutes on each side until they develop a golden-brown crust while remaining tender and slightly translucent in the center.

What to Serve With Seared Scallops?

Since these scallops come with such a luxurious sauce, you’ll want simple sides that won’t compete with their delicate flavor. A bed of risotto or angel hair pasta makes an excellent base to catch all that amazing truffle beurre blanc sauce. For vegetables, I like to keep it straightforward with roasted asparagus or a light mix of sautéed green beans – both pair perfectly without overwhelming the scallops. If you’re looking to round out the meal, a glass of the same dry white wine you used in the sauce would be perfect, and some crusty French bread on the side helps make sure not a drop of sauce goes to waste.

Storage Instructions

Keep Fresh: Leftover seared scallops are best enjoyed the same day, but if needed, you can keep them in an airtight container in the fridge for up to 24 hours. Store the beurre blanc sauce separately in its own container – this helps maintain the best texture for both components.

Make Ahead: While the scallops should be cooked right before serving, you can prep the beurre blanc sauce up to 2 hours ahead. Keep it warm in a thermos or in a bowl over barely simmering water. Just give it a quick whisk before serving to bring it back together if it separates.

Serve Again: If you need to serve leftover scallops, gently warm them in a pan over low heat just until heated through – about 30 seconds per side. Be careful not to overcook them as they can become tough. The beurre blanc can be carefully rewarmed over low heat while whisking constantly.

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 10-15 g

Ingredients

• 1 tablespoon shallots
• 1/4 cup dry white wine
• 8 tablespoons chilled unsalted butter
• Kosher salt as desired
• White pepper to taste
• Lemon juice, if desired
• 12 medium-sized scallops
• 2 teaspoons grapeseed oil
• A few drops of truffle oil
• 1 tablespoon chopped chives

Step 1: Prepare Ingredients

Start by mincing the shallots and cutting the cold butter into tablespoon-size pieces, setting both aside.

Also, have the white wine ready for use later in the recipe.

Step 2: Create the Wine Reduction

Place a small saucepan over medium heat and add the minced shallots along with the white wine.

Bring this mixture to a simmer and allow it to reduce by about two-thirds, until it achieves a syrupy consistency.

This will serve as the base for your beurre blanc sauce.

Step 3: Make the Beurre Blanc Sauce

Lower the heat to the lowest setting and begin whisking in the cold butter, one piece at a time.

This should create a smooth emulsion.

Once all the butter is incorporated, season the sauce with kosher salt and white pepper.

If desired, add a few drops of lemon juice to enhance the flavor.

Keep the sauce warm by whisking often and adjusting the heat to prevent it from splitting.

Step 4: Sear the Scallops

Preheat a large stainless-steel pan over medium-high heat.

Pat the scallops dry to ensure a good sear, and add grapeseed oil to the hot pan.

Sear the scallops for about 1 to 2 minutes on each side, until they are cooked through.

Once done, set them aside for plating.

Step 5: Finish the Sauce

Chop the chives finely and add them to the beurre blanc sauce.

Whisk in a few drops of truffle oil, taking care not to let the truffle flavor dominate.

This will give the sauce an elegant finishing touch.

Step 6: Plate and Serve

Divide the beurre blanc sauce evenly between four small plates.

Place the seared scallops on top of the sauce for a visually appealing presentation.

Serve immediately, ensuring the sauce remains warm and inviting.