Scallops with Lemon Beurre Blanc Sauce

Sauteed Scallops over Whole Grain Pasta with Lemon Beurre Blanc SauceI am such a seafood lover. Making scallops is easy and quick. They cook fast! That’s just one of the beautiful things about them. Scallops are definitely one of my favorites. I especially enjoy them with this light sauce, which allows the wonderful sweet flavor of the scallop to shine.

I made this dish with whole grain pasta, but you can make it with any type of pasta you like. I’m actually liking the whole grain pastas more. I must admit that I was resistant at first, but now it’s become my preference. Not just from a health standpoint, but I really do enjoy the taste and texture more. It’s denser and has a nutty flavor.

Scallops with Lemon Beurre Blanc Sauce
Serves 2

Frying the scallopsINGREDIENTS
2 Tablespoons butter
2 Tablespoons olive oil
1 small finely chopped shallot
2 cloves of finely chopped garlic
½ cup white wine
½ cup finely chopped tomato
¼ cup capers
juice of 1 lemon (I used a little zest, too!)
salt and pepper, to taste
2 Tablespoons chopped fresh parsley
3/4 lb. of large scallops
pasta for 2, cooked according to package directions

Clean your scallops and place them on paper towels to get rid of all excess water.

Put the pasta water on the stove in a large pot on medium heat.

For sauce:
In a medium sauté pan over medium-low heat add 1 tablespoon each of the butter and olive oil.  Add the shallot and garlic and sauté for a minute or two, or until translucent. Add the white wine, capers, lemon juice and zest. Allow to simmer over low heat for about 3 minutes. Add parsley and stir. Taste and season with salt and pepper, as needed.  Keep sauce warm while you make the pasta and scallops.

Add the pasta into the hot water (it should be boiling by now) and cook according to time on package.

Meanwhile, make the scallops:
In a large frying pan on medium high heat, add the remaining butter and olive oil.  When the butter and oil sizzles, add the scallops, being sure not to crowd them. Cook for about 3 minutes per side, or until light golden brown and caramelized.

Scallop on pasta close upPlating:
Drain your pasta and place it back into the hot pot. Add a little bit of the sauce to the pasta and stir. Add a dash of salt. Place the desired amount of pasta on each plate. Top the pasta with a spoonful or two of the sauce. Place the scallops on the pasta and top with the remaining sauce.


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8 Responses to Scallops with Lemon Beurre Blanc Sauce

  1. Audrey says:

    Oh those scallops are a thing of beauty! And a lovely sauce — I love lemon caper sauces on seafood. I think you gave me another recipe to try SOON. Thanks!

    Your food photos really are spectacular.

    • helena says:

      Thanks so much Audrey! It’s really nice to get comments and feedback. I love cooking for others, and sharing my recipes/pics is a great way to further the experience. My photos have come a long way. It’s just good lighting and up close shots. I know that when I’m looking at food pictures I want to see it in detail! 😉

  2. Audrey says:

    Well I really appreciate the detail too! Both my husband and I are nature photographers (not professional, but still very dedicated to it) so we really notice good photographs.

  3. Audrey says:

    My husband says the scallops were “magnificent”. He LOVED the sauce. He loved the lemon garlic buttery taste. Of course we both love seafood sauces with capers in them. So this one is going on my “regular” list. Thanks!

  4. Barbara says:

    I made these tonight for my 18 year old high school wrestler whose trying to watch his weight. We both loved this dish! Working full time and trying to prepare good meals fast is always a struggle! Thx.

  5. Pingback: Ravioli stuffed with Ricotta & Mozzarella | Great food – it's really not that complicated!

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