Mediterranean18 minketo

Pan-Seared Scallops with Beurre Blanc and Herbs

Name: Pan-Seared Scallops with Beurre Blanc and Herbs
Prep time: 18 min
Total time: 18 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 400g large sea scallops; 3 tbsp butter; 2 tbsp dry white wine; 2 tbsp fish or vegetable stock; 2 cloves garlic, minced; 1 tbsp fresh tarragon, chopped; 1 tbsp fresh parsley, chopped; 1 tbsp lemon juice; salt and pepper to taste; 1 tbsp olive oil

Perfectly seared scallops crowned with a silky beurre blanc sauce infused with white wine and fresh herbs, delivering French-Mediterranean sophistication.

360kcal

40gProtein

2gCarbs

20gFat

0gFibre

Ingredients

400g large sea scallops
3 tbsp butter
2 tbsp dry white wine
2 tbsp fish or vegetable stock
2 cloves garlic, minced
1 tbsp fresh tarragon, chopped
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
salt and pepper to taste
1 tbsp olive oil

Method

Pat scallops dry and season with salt and pepper. Heat olive oil in a hot pan over medium-high heat.
Sear scallops 2–3 minutes per side until golden and cooked through (63°C/145°F, opaque throughout); transfer to a plate.
In the same pan, melt 1 tbsp butter; add garlic and cook 30 seconds.
Add wine and stock; simmer 2 minutes. Remove from heat and whisk in remaining butter, tarragon, parsley, and lemon juice.
Pour sauce over scallops and serve immediately.

AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.