Seared Scallops with Beurre Blanc Recipe! #scallops #seafood #cookingshorts #summeronshorts #recipe

Learn how to make perfectly seared scallops topped with a creamy lemon beurre blanc sauce in this simple cooking tutorial.

This easy seafood dinner idea delivers restaurant‑quality flavor with minimal effort — ideal for date night, weeknight meals, or entertaining! Featuring dry-packed scallops, white wine deglaze, butter, garlic, parsley, and fresh lemon juice. 🍽️

👉 Get the full printable recipe and step-by-step guide on Charlotte Fashion Plate: charlottefashionplate.com/recipes/scallops-with-lemon-beurre-blanc/

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Don’t these scallops and lemon bear blanc look amazing? Starting out, you must use dry packed scallops. Remove the foot, lay them out on paper towels, and pat dry. To start the sauce, we’re going to heat up some white wine, white wine vinegar, and roughly cut shallots. Season the scallops on both sides with salt and pepper. Then, heat a high smoke point oil until it’s shimmering. We’re going to place the scallops. Try not to overcrowd them. Add some butter. And they’re going to tell you when it’s time to flip. See, that one’s not ready yet. Should only take about 2 minutes. Flip and about another 30 seconds on the other side. And you can do this in cast iron, stainless steel like I’m using, or even nonstick. But I mean, look at that beautiful crust. Now, to finish the sauce, it should have reduced by just a few tablespoons. Turn down the heat. Incorporate heavy cream and then cold butter just a little bit at a time until it fully emulsifies. Take it off the heat. Add in lemon juice. And then pass this through a mesh strainer and spoon onto the plate. Here you can add your favorite herb. I had some arugula greens I’m using. Add some cracked black pepper, some flaky salt. The scallops were cooked perfectly. The sauce was incredible. You got to try this