Pan-Seared Scallops with Vanilla Beurre Blanc

Name: Pan-Seared Scallops with Vanilla Beurre Blanc
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 large sea scallops; Salt and black pepper, to taste; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 shallot, finely chopped; 1/2 cup dry white wine; 1/2 cup heavy cream; 1 vanilla bean, split and seeds scraped; 1/2 cup unsalted butter, cold and diced; Salt, to taste

Highlighted under: Global Flavors

I absolutely love making Pan-Seared Scallops with Vanilla Beurre Blanc for a special dinner. The aroma that fills the kitchen while cooking these succulent scallops is nothing short of divine. The combination of the sweet hints from the vanilla and the rich butter sauce complements the natural sweetness of the scallops. It’s a dish that impresses every time and is surprisingly simple to prepare. Perfectly seared on the outside while tender and juicy inside, this dish is a true delight that can elevate any dining occasion.

Created by

Adele Summers

Last updated on 2026-01-07T15:13:15.037Z

When I first attempted this recipe, I was amazed by how easy it was to achieve such restaurant-quality scallops at home. The key is to ensure your pan is hot enough before placing the scallops in it, allowing the natural sugars to caramelize beautifully. I remember the first time I made the vanilla beurre blanc - the fragrant vanilla bean infused in the sauce elevated the dish, creating a wonderfully balanced flavor.

Through experimentation, I learned that using fresh, high-quality scallops is crucial for the best results. To ensure they sear perfectly, I pat them dry with a paper towel before cooking and season them simply with salt and pepper. This allows the simplicity of the ingredients to shine, while the beurre blanc adds a luxurious touch with each bite.

        Why You'll Love This Recipe
        Perfectly seared scallops create a delightful golden crust
The Vanilla Beurre Blanc adds a unique sweet and savory flavor
An elegant dish that's surprisingly easy to prepare

      

Understanding Scallops

Selecting the right scallops is crucial for this recipe. Large sea scallops are preferred due to their size and sweetness. When shopping, look for scallops that are moist but not overly wet, avoiding those that are sitting in a pool of liquid. Fresh scallops should have a mild ocean smell and a firm, slightly springy texture. If using frozen scallops, ensure they are completely thawed and patted dry to achieve a good sear.

Searing scallops requires high heat for a short period to create that beautiful golden crust. My tip is to allow the scallops to come to room temperature before cooking; this not only helps in achieving an even sear but also reduces the cooking time. Remember, overcooked scallops can become rubbery, so watch for that perfect 2-3 minute window per side.

Crafting the Vanilla Beurre Blanc

The vanilla beurre blanc serves as a luxurious finishing touch to the scallops, bringing a unique blend of sweetness and richness. A key technique in making this sauce is to reduce the mixture to concentrate the flavors. After simmering the shallot and wine, ensure it’s reduced to about two tablespoons, then add the cream. This not only thickens the sauce but also adds a silky texture that complements the scallops beautifully.

When whisking in the cold butter, take your time to create an emulsion. If the butter is incorporated too quickly, the sauce may break and separate. Adding it gradually while whisking continuously until smooth will result in a glossy sauce. If you find the sauce has thickened too much, you can thin it out with a splash of warm water while whisking until the desired consistency is achieved.

Ingredients

For the scallops:

12 large sea scallops
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter

For the vanilla beurre blanc:

1 shallot, finely chopped
1/2 cup dry white wine
1/2 cup heavy cream
1 vanilla bean, split and seeds scraped
1/2 cup unsalted butter, cold and diced
Salt, to taste

Instructions

Prepare the vanilla beurre blanc

In a saucepan over medium heat, combine the chopped shallot, white wine, and vanilla bean with seeds. Simmer until reduced to about 2 tablespoons. Add heavy cream and reduce again.

Gradually whisk in cold butter until smooth. Season with salt. Keep warm.

Sear the scallops

Pat scallops dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over high heat until shimmering. Add scallops and sear about 2-3 minutes per side until golden brown.

Add butter in the last minute of cooking and baste scallops.

Serve

Plate scallops and drizzle with vanilla beurre blanc. Garnish with fresh herbs if desired.

Pro Tips

For the best results, ensure scallops are completely dry before searing to achieve a nice crust. Don't overcrowd the pan to keep the heat consistent.

Serving Suggestions

To elevate your dish, consider serving the scallops on a bed of creamy risotto or alongside seasonal vegetables like asparagus or sautéed spinach. These pair beautifully with the beurre blanc and add a colorful presentation to your plate. For an added touch, a sprinkle of microgreens or chopped chives can provide a fresh, vibrant contrast.

If you're looking for a light yet impressive appetizer, serve smaller portions of the scallops on endive leaves or small crostini. A dollop of the vanilla beurre blanc on each will impress your guests and make for an elegant starter. The combination of texture and flavor will set the tone for the rest of your meal.

Storage and Reheating

While scallops are best enjoyed fresh, if you have leftovers, store them in an airtight container in the refrigerator for up to a day. To reheat, place them in a skillet over medium heat for just a minute on each side to warm through, being cautious to avoid overcooking. You can also gently reheat the vanilla beurre blanc over low heat, whisking it back to a smooth consistency if it has thickened.

If you’re preparing for future meals, consider cooking only the scallops and freezing them after they cool. The beurre blanc, however, is best made fresh, as it does not freeze well due to the emulsion breaking. When planning ahead, simply make the beurre blanc right before serving for the best flavor profile.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but it's important to thaw them completely and pat them dry before cooking.

→ What can I substitute for white wine?

You can use chicken broth or vegetable broth for a non-alcoholic version.

→ How can I tell when scallops are done?

Scallops should be opaque and slightly firm to the touch when fully cooked. They typically take about 2-3 minutes per side.

→ Can I make the beurre blanc in advance?

It's best served fresh, but you can make it before and gently reheat it over low heat before serving.