Pan-Seared Scallops with Vanilla Beurre Blanc

Name: Pan-Seared Scallops with Vanilla Beurre Blanc
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 8 large sea scallops, patted dry; Salt and pepper, to taste; 1 tablespoon olive oil; 1 tablespoon butter; 1 shallot, finely chopped; 1/2 cup white wine; 1/2 cup heavy cream; 1 vanilla bean, split and scraped; 1/2 cup cold butter, cubed; Salt, to taste

Highlighted under: Global Flavors

I absolutely love cooking scallops, and this Pan-Seared Scallops with Vanilla Beurre Blanc recipe is a true showstopper! The buttery, rich beurre blanc sauce infused with vanilla elevates the dish, adding an unexpected sweetness that balances perfectly with the savory scallops. In just under 30 minutes, you can have this elegant meal on the table, making it a perfect choice for both weeknight dinners and special occasions. Trust me, once you try it, you’ll keep coming back for more!

Created by

Penelope Dawson

Last updated on 2026-01-10T01:28:08.874Z

When I first tried making scallops at home, I was amazed at how simple yet impressive they could be. My secret? A quick sear in a hot pan ensures a beautifully caramelized exterior while keeping the inside tender. Serving them with a vanilla beurre blanc came about through experimentation and was a delightful surprise!

This sauce bursts with flavor thanks to fresh shallots and the delicate hint of vanilla. Just remember to whisk in the cold butter at the end; it’s the trick to achieving that luscious texture. You'll be amazed at how easily you can impress your guests!

        Why You'll Love This Recipe
        A unique twist with sweet vanilla notes in a buttery sauce
Quick to prepare, making it perfect for a weeknight meal or special occasion
Scallops that are perfectly seared and melt in your mouth

      

Mastering the Art of Scallop Searing

The key to perfectly seared scallops lies in their dryness. Patting them dry is crucial as it helps achieve that coveted golden crust. If they are too moist, they will steam rather than sear, leading to a less flavorful result. Make sure your skillet is preheated adequately before introducing the scallops; ideal heat should be medium-high. A good visual cue is waiting until the oil shimmers, showing it's hot enough for that perfect initial sear.

When you place the scallops in the skillet, resist the temptation to move them too soon. Let them sear for 2-3 minutes without disturbance to develop a rich, golden color. Good scallops will naturally release from the pan when they are ready to flip. If you notice them sticking, it’s likely they need a little more time on the heat for proper caramelization.

Creating the Vanilla Beurre Blanc

The beurre blanc sauce is what sets this dish apart, adding a rich and creamy texture combined with the aromatic touch of vanilla. While making this sauce, ensure that your wine is of good quality, as it directly impacts the flavor of the finished dish. When you reduce the shallots and white wine, keep an eye on the consistency. It should visibly thicken, reducing down to about 2 tablespoons before adding the cream.

Incorporating the cold butter is a critical step for achieving that silky texture. Be sure to whisk vigorously while adding the cubed butter gradually; this helps emulsify the sauce. If your beurre blanc breaks and separates, return it to low heat and whisk in a teaspoon of cold water or a bit more cream until re-emulsified. This troubleshooting tip can save your sauce and enhance your overall dish.

Ingredients

For the Scallops

8 large sea scallops, patted dry
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter

For the Vanilla Beurre Blanc

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

Instructions

Prepare the Beurre Blanc

In a small saucepan, combine the chopped shallot and white wine. Bring to a boil and reduce to a simmer, letting it cook until reduced to about 2 tablespoons. Stir in the cream and vanilla bean paste, and simmer until slightly thickened. Remove from heat and whisk in the cold butter until smooth. Season with salt to taste. Keep warm.

Sear the Scallops

Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper. Once the oil is shimmering, carefully place the scallops in the pan. Sear for 2-3 minutes on each side until golden brown and cooked through. Add butter during the last minute for added richness.

Plate and Serve

Arrange the scallops on plates, spoon the vanilla beurre blanc over the top, and enjoy immediately!

Pro Tips

For the best results, make sure your scallops are dry before cooking and do not overcrowd the pan. This ensures a nice golden sear. You can also substitute the vanilla bean with pure vanilla extract if you prefer.

Serving Suggestions

For an elegant presentation, consider plating the scallops atop a bed of creamy risotto or alongside a vibrant vegetable medley. A sprinkle of fresh herbs, such as chives or parsley, can add a pop of color and enhance the dish’s freshness. The buttery richness of the beurre blanc pairs beautifully with a side of asparagus or sautéed spinach, balancing the flavors perfectly.

If you want to elevate the dish even further, consider garnishing with a few microgreens or edible flowers for a stunning visual effect. This not only adds a touch of sophistication but also provides a delightful textural contrast to the tender scallops.

Storage and Reheating

If you find yourself with leftover scallops or beurre blanc, they can be stored separately in airtight containers in the fridge for up to two days. However, be warned that reheating scallops can be tricky; they tend to overcook quickly. To reheat, gently warm the scallops in a skillet over medium-low heat, just until heated through—this usually takes about 1-2 minutes.

The beurre blanc can be gently reheated on low heat. If it has thickened up too much, whisk in a splash of warm water or cream to restore its silky texture. Remember that the key is gentle heat to avoid breaking the emulsification.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking.

→ What do I serve with this dish?

It pairs beautifully with asparagus, risotto, or a light salad.

→ Can I make the beurre blanc ahead of time?

It's best served fresh, but you can prepare the base and add the butter just before serving.

→ How do I know when scallops are done?

They should be opaque and firm to the touch, taking about 3-4 minutes per side depending on size.