Pan seared scallops with Saffron Beurre Blanc look indulgent and fancy, but they’re incredibly easy to make!
How to clean scallops
If you’re buying pre-shucked scallops, all you’ll need to do is give them a quick rinse and remove the muscle or “foot” that’s attached the side of the scallop. Pat them dry with paper towel. The drier they are, the nicer the sear. (This post was originally published October 19, 2011 as part of another post. I’ve separated them for clarity. As an Amazon Affiliate, I earn commission on qualifying purchases.)
The “foot” is what the scallop uses to attach itself to the shell. It’s a small rectangular piece that’s easily pulled off.
What are the best scallops to use for this recipe?
Just like shrimp, there are different sizes of scallops. Bay scallops are the smallest and work best in recipes like ceviche or chowders. You’ll get about 50+ bay scallops per pound. Medium sized scallops are perfect in this seafood pasta. For a truly impressive presentation, you’ll want to get the largest scallops you can. The scallops shown here are U-10, which means there are about 10 per pound. You can also get scallops that are 10-20 per pound. I wouldn’t go much smaller than that. I figure about 5-6 ounces per person as the scallops are quite rich.
How to prepare pan seared scallops
Prepare the beurre blanc sauce first and keep warm. The scallops will cook quickly and you don’t want them getting cold while waiting for the sauce. Season the scallops with salt and pepper. Heat a large skillet or saute pan with a mild tasting oil over a medium high heat. Avocado or a light olive oil are good choices. Coconut oil has too strong of a flavor. I steer clear of canola and other vegetable oils.
Sear the scallops on both sides. about 2-3 minutes per side depending on how large the are. If they are very large, I’ll even apply heat to the edges. When they are done, they should be firm to the touch, but not hard. Plate the scallops with the beurre blanc. Spoon some over the scallops.
What to serve with scallops
Saffron beurre blanc is a classic pairing with scallops. It’s a delicate white wine reduction with butter. The saffron gives the sauce a lovely golden color.
These pan-seared scallops are also low-carb, gluten free, and keto friendly!
Pan Seared Scallops
- Wash and pat dry scallops. Remove the "foot".
- Season with salt and pepper
- On a medium high heat, sear the scallops on both sides, about 2-3 minutes per side, depending on how fat they are. If they're really large, you can also sear the sides as well. You can tell when they are done by touching them. They should be firm, but not hard.