Coquille St Jacques Scallops with Beurre Blanc
Elevate your dining experience with this luxurious Coquille St Jacques Scallops with Beurre Blanc recipe—a French classic that’s both elegant and approachable. Tender, golden-seared sea scallops are topped with a silky beurre blanc sauce, crafted from dry white wine, white wine vinegar, minced shallots, and a generous dose of creamy butter. The delicate balance of richness and acidity makes this dish irresistibly sophisticated, while a garnish of fresh parsley adds a vibrant finish. Perfect for dinner parties or romantic meals, pair it with crusty bread or roasted vegetables for a restaurant-worthy presentation that’s ready in just 35 minutes.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 8 tablespoons Unsalted butter (divided)
- 1 tablespoon Olive oil
- 2 tablespoons Shallots (finely minced)
- 1 cup Dry white wine
- 2 tablespoons White wine vinegar
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon juice (optional for garnish)
Instructions
Pat the scallops dry with paper towels and season both sides with 1/2 teaspoon of salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter.
Place scallops in the skillet, ensuring they are not overcrowded, and sear for 2-3 minutes per side until golden brown and just cooked through. Remove from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add 2 tablespoons of the butter along with the minced shallots. Cook for 2 minutes until softened but not browned.
Add the dry white wine and white wine vinegar to the skillet and bring to a simmer. Let the mixture reduce by half, about 5-7 minutes.
Stir in the heavy cream and cook for another minute to combine.
Reduce the heat to low and whisk in the remaining 5 tablespoons of cold butter, one piece at a time, to create a smooth, emulsified sauce. Taste and adjust with additional salt or a splash of lemon juice if desired.
Return the scallops to the skillet, spooning the beurre blanc sauce over the top to warm them through for 1 minute.
Transfer the scallops to serving plates, drizzle with additional sauce, and garnish with fresh parsley.
Serve immediately with crusty bread, rice, or steamed vegetables to complete the dish.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 4792 mg | 208% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 2.8 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
