Seared Scallop with Beurre Blanc & Caviar

A classic beurre blanc splits the moment you take your eye off it. This one has creme fraiche in it, which is the only reason it holds long enough to plate. Then right before it goes down you whisk in cold chive oil and break it on purpose.

Why You'll Love Seared Scallop with Beurre Blanc & Caviar

Seared scallops, creamy beurre blanc, and salty caviar come together in under 30 minutes, start to finish.

Tips and Tricks

• Use cold butter when finishing the sauce
• Don't crowd your scallops when searing
• Use a ring mold to plate for a cleaner presentation

Variations

• Swap in dill oil or tarragon oil
• Substitute asparagus for green beans or sugar snap peas
• Try lemon zest instead of juice for a brighter finish

Substitutions

• No crème fraîche? Use heavy cream
• No caviar? Use salmon roe or trout roe
• Replace white wine with dry vermouth

Best served with

• Champagne
• Toasted sourdough
• Herbed potato purée
• Blistered cherry tomatoes

How to Store Leftovers

• Scallops are best fresh, but leftover beurre blanc keeps in the fridge for 3 days. Reheat gently over low heat while whisking to re-emulsify.

Common Questions

Seared Scallop with Beurre Blanc & Caviar

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Scallops seared 90 seconds a side over a beurre blanc made with creme fraiche, broken with cold chive oil and topped with caviar.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Appetizer, Dinner, Seafood

Cuisine: Californian, French, Modern

Ingredients Equipment Method Notes

Ingredients

  

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For the scallops

• 4-6 scallops depending on size
• Salt to taste

For the beurre blanc

• 2 tbsp white wine
• 1 tbsp shallot minced
• 1 bay leaf
• ½ cup crème fraîche
• 1 stick butter cubed and cold
• Salt to taste
• 1 lemon juiced

To finish

• 1 tbsp cold chive oil or dill oil
• Caviar for topping
• Optional: roasted asparagus or other vegetable

Equipment

• Stainless steel or cast iron pan
• Oven
• Zester
• Whisk
• Small saucepan

Method

 

1. Preheat oven to 400°F.
2. In a small saucepan, combine wine, shallot, and bay leaf. Reduce until almost dry. Taste it as you go. If you feel astringency at the back of your throat, the alcohol hasn't cooked off yet.
3. Add crème fraîche and reduce by half over medium heat, about 3-4 minutes. The crème fraîche is what makes this hold. A classic beurre blanc has none, which is why it splits the moment you take your eye off it.
4. Whisk in half the butter, 1 tbsp at a time. Once incorporated, remove from heat and whisk in remaining cold butter.
5. Season with salt and lemon juice. Keep warm.
6. Toss asparagus in olive oil and salt, then roast for 5 minutes until tender but bright.
7. Right before serving, gently whisk in cold chive oil to break the beurre blanc.
8. Sear scallops in a hot pan with neutral oil for 90 seconds per side until golden and just cooked through. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
9. Plate the asparagus, spoon over the broken beurre blanc, top with seared scallops, and finish with a dollop of caviar.

Notes

Storage: this is a dish to eat immediately, the seared scallops and broken beurre blanc don't hold or reheat well. If you have beurre blanc left before adding the chive oil, you can keep it warm in a thermos for up to an hour, but it won't be the same once it cools and sets.

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