Pan-Seared Scallops with Lemon Beurre Blanc and Fennel Salad 🥂
Few dishes feel as fancy yet doable at home as pan-seared scallops with lemon beurre blanc and fennel salad. You get that golden, buttery crust on the scallops, a velvety citrus butter sauce, and the freshness of shaved fennel that ties it all together. It’s restaurant-worthy but doesn’t require you to spend hours in the kitchen.
This recipe is great if you’re cooking a date night meal, impressing dinner guests, or just treating yourself to something bright and elegant without being complicated.
🕒 Time and Servings
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 10 mins | 25 mins | 4 |
📝 Ingredients
Here’s a breakdown of what you’ll need:
| Ingredient | Quantity |
|---|---|
| Fresh sea scallops (dry-packed) | 1 lb (about 12 large) |
| Olive oil | 2 tbsp |
| Unsalted butter | 6 tbsp (divided) |
| Shallot, finely minced | 1 small |
| Dry white wine | ½ cup |
| Lemon juice | 2 tbsp (freshly squeezed) |
| Heavy cream | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Fresh fennel bulb, thinly shaved | 1 medium |
| Arugula or baby greens | 2 cups |
| Olive oil (for salad) | 1 tbsp |
| Lemon zest | 1 tsp |
| Fresh dill | 2 tbsp, chopped |
🍳 Step-by-Step Instructions
- Prep the scallops
Pat scallops completely dry with a paper towel. Season both sides with salt and pepper. (Moisture is the enemy of a good sear.) - Make the fennel salad
Toss the shaved fennel, arugula, olive oil, lemon zest, and dill in a bowl. Lightly season with salt and set aside. - Start the beurre blanc
In a small saucepan, melt 1 tbsp butter over medium heat. Add minced shallot and cook until soft and translucent. - Deglaze with wine
Pour in the white wine and lemon juice. Simmer until reduced by half. Add the heavy cream, then reduce heat to low. - Finish the sauce
Slowly whisk in the remaining butter, one cube at a time, until the sauce is smooth and slightly thickened. Keep warm but don’t let it boil. - Sear the scallops
Heat olive oil in a large skillet over high heat. When shimmering hot, add scallops without crowding. Sear about 1½–2 minutes per side, until a deep golden crust forms. Don’t move them around—just let them cook. - Assemble and serve
Plate the scallops on a bed of fennel salad. Spoon the lemon beurre blanc over the top. Serve immediately while everything is warm and crisp.
💡 Recipe Notes
- Always buy dry scallops (not treated with chemicals), or you’ll never get that golden crust.
- A stainless steel or cast iron pan works best for searing.
- Don’t overcrowd the pan—cook in batches if needed.
- The beurre blanc should be silky, not broken. Keep the heat low while whisking in the butter.
📦 Storage Tips
- Scallops are best enjoyed right after cooking. If you do have leftovers, refrigerate in an airtight container for up to 1 day. Reheat gently in a skillet with a splash of butter.
- Lemon beurre blanc can be made ahead and stored in the fridge for up to 2 days. Reheat over very low heat, whisking in a splash of cream if it separates.
- Fennel salad is freshest when eaten right away, but you can prep the shaved fennel a few hours in advance and keep it chilled.
🥗 Health Benefits
- Scallops are lean, high-protein, and low in fat, making them a heart-friendly seafood.
- Fennel helps with digestion and adds vitamins A and C.
- The lemon beurre blanc is indulgent, yes, but you’re using small amounts—perfect balance of rich and fresh.
[cal_calc]
📊 Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 24g |
| Fat | 18g |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sugar | 3g |
🔪 Kitchen Tools Needed
- Cast iron or stainless steel skillet
- Sharp knife and mandoline (for thin fennel slices)
- Small saucepan
- Whisk
- Mixing bowl
🌟 Extra Tips to Make It Perfect
- If scallops stick to the pan, they’re not ready to flip—wait another 30 seconds.
- A touch of lemon zest in the beurre blanc makes the sauce pop even more.
- Dry the scallops in the fridge for 20 minutes before cooking if you want an even better sear.
🍽️ How to Serve
This dish pairs beautifully with:
- A glass of chilled Sauvignon Blanc or Chardonnay 🍷
- Crispy roasted potatoes or a light risotto
- Crusty bread to mop up that sauce (you’ll want it all)
❓ FAQs
Q1: Can I use frozen scallops?
Yes—just thaw them overnight in the fridge and dry thoroughly before cooking.
Q2: What can I substitute for fennel?
Thinly shaved celery or cucumber works in a pinch, but fennel’s mild anise flavor is unique.
Q3: Do I need cream for beurre blanc?
Some traditional versions skip it, but cream helps stabilize the sauce and prevents breaking.
Q4: Can I prepare this ahead of time?
You can make the fennel salad and sauce earlier, but sear scallops right before serving for best results.
Q5: Is this recipe gluten-free?
Yes, completely gluten-free as written.
✨ Final Thoughts
Cooking scallops might sound intimidating, but once you try it, you’ll see it’s more about confidence and technique than complexity. The crisp sear, buttery lemon sauce, and refreshing fennel salad come together in such a balanced way. It’s light yet indulgent, refreshing but still satisfying. Whether for a quiet dinner at home or a small gathering, this recipe is one that feels special without being fussy. And honestly? You’ll probably want to make it again the next week.
