Seared Scallop with Beurre Blanc & Caviar

Seared scallops with a buttery, lemon beurre blanc, finished with cold chive oil and a spoon of caviar.

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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Perfectly seared scallops with a buttery beurre blanc brightened by lemon, finished with cold chive oil and a generous spoon of 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

Calories: 308

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the scallops

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

For the beurre blanc

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

To finish

• 1 tablespoon 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.
3. Add crème fraîche and reduce by half over medium heat, about 3-4 minutes.
4. Whisk in half the butter, 1 tablespoon 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.
9. Plate the asparagus, spoon over the broken beurre blanc, top with seared scallops, and finish with a dollop of caviar.

Nutrition

Calories: 308kcalCarbohydrates: 10gProtein: 10gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 82mgSodium: 280mgPotassium: 322mgFiber: 0.3gSugar: 5gVitamin A: 725IUVitamin C: 2mgCalcium: 127mgIron: 1mg

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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