Seared Scallops recipe

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Meyer lemons are thought to be a cross between a lemon and either a common or Mandarin orange. They have thinner skin than standard lemons and sweeter, less lip-puckering flesh. Here they infuse a classic French beurre blanc a white wine-butter sauce with their wonderful flavor. The sauce is conveniently kept warm in an insulated container while you finish the rest of this company-worthy dish.

  • Yield: 5 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 30 Minutes


  • 20 fresh or frozen large sea scallops, adductor muscles removed
  • 1 cup Sauvignon Blanc
  • ¼ cup Meyer lemon juice
  • ¼ cup finely chopped shallots (2 medium)
  • 1 tablespoon whipping cream
  • 12 tablespoons cold butter, cubed
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 2 ounces pancetta, cut into ¼-inch cubes
  • ½ cup thinly sliced scallions or green onions
  • ¼ cup white wine vinegar
  • 4 cups tightly packed savoy cabbage, thinly sliced
  • 1 large orange, peeled and sectioned
  • 1 small red grapefruit, peeled and sectioned
  • ¼ cup snipped fresh chives or sliced scallions or green onions
How to Make It
  1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set scallops aside.
  2. To prepare Meyer lemon beurre blanc, in a medium saucepan combine wine, lemon juice, and shallots. Bring to boiling; reduce heat. Simmer, uncovered, until mixture is reduced to 2 tablespoons. Add whipping cream to saucepan. Return to simmering, then reduce heat to low. Add butter, 1 cube at a time, whisking between additions, until a rich sauce forms. Whisk in salt. Ladle sauce into a wide mouth thermos; close tightly and set aside.
  3. In a large skillet heat oil over medium-high heat. Working in batches, add scallops and sear about 1 minute on each side or until golden brown. Transfer scallops to a platter; keep warm in a 200°F oven while you prepare the slaw.
  4. For warm savoy-citrus slaw, in a large skillet cook and stir pancetta cubes over medium heat for 6 to 8 minutes or until crisp. Using a slotted spoon, transfer pancetta cubes to paper towels to drain. Add scallions to the drippings in the skillet; cook for 1 to 2 minutes or until tender. Stir in vinegar. Cook and sir, scraping up any browned bits from bottom of skillet. Bring to boiling. Add cabbage; cook and stir for 2 to 3 minutes or until cabbage is lightly wilted. Add orange and grapefruit sections; toss gently to combine.
  5. To serve, divide slaw among serving plates; top with scallops. Spoon Meyer lemon beurre blanc over scallops. Garnish with pancetta cubes and chives.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
502 kcal
Calories from Fat:
342 kcal
% Daily Value*
Total Fat
38 g
Trans Fat
0.0 g
103 mg
803 mg
18 g
Dietary Fiber
4 g
16 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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