Skip to main content

Seared Scallops with Blood Orange Beurre Blanc

Indulge in the divine flavors of seared scallops drizzled with a luxurious blood orange beurre blanc sauce. This elegant dish combines the delicate sweetness of scallops with the tangy citrus notes of blood orange, creating a culinary experience that is sure to tantalize your taste buds.


  • 8 large sea scallops, patted dry
  • 2 blood oranges, juiced
  • 1/4 cup white wine
  • 2 shallots, finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, cold and cubed
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (for garnish)


  1. Start by preparing the blood orange beurre blanc sauce. In a small saucepan, combine the blood orange juice, white wine, and chopped shallots. Bring the mixture to a simmer over medium heat and cook until it has reduced by half.
  2. Reduce the heat to low and slowly whisk in the heavy cream. Simmer gently until the mixture has thickened slightly, about 3-5 minutes.
  3. Gradually add the cold butter cubes to the sauce, whisking constantly until the butter has melted and the sauce is smooth and glossy. Season with salt and pepper to taste. Keep the sauce warm while you prepare the scallops.
  4. Heat a large skillet over high heat. Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
  5. Add the olive oil to the hot skillet and carefully add the scallops, making sure not to overcrowd the pan. Sear the scallops for 1-2 minutes on each side until they are golden brown and caramelized.
  6. Once the scallops are cooked to your liking, remove them from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.
  7. To serve, spoon the blood orange beurre blanc sauce onto serving plates and top with the seared scallops. Garnish with chopped parsley for a pop of color and freshness.
  8. Enjoy the succulent scallops and decadent sauce immediately, savoring each bite of this gourmet delight!


Seared scallops with blood orange beurre blanc is a sophisticated and flavorful dish that is perfect for a special occasion or a romantic dinner at home. With its delicate balance of sweetness, acidity, and richness, it's sure to impress your guests and elevate your dining experience to new heights. Treat yourself to this exquisite dish and indulge in the luxurious flavors of the sea.


Popular posts from this blog

Pomegranate-glazed Duck Breast

Elevate your dining experience with the tantalizing flavors of pomegranate-glazed duck breast. This succulent dish combines the richness of duck with the sweet and tangy notes of pomegranate, creating a harmonious blend that is sure to impress your taste buds and delight your guests. Ingredients 2 duck breasts 1 cup pomegranate juice 1/4 cup balsamic vinegar 2 tablespoons honey 2 cloves garlic, minced 1 teaspoon fresh thyme leaves Salt and pepper to taste Instructions Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the flesh. This will help the fat render during cooking and result in crispy skin. In a small saucepan, combine the pomegranate juice, balsamic vinegar, honey, minced garlic, and thyme leaves. Bring the mixture to a simmer over medium heat and cook until it has reduced by half and thickened to a glaze-like consistency, about 15-20 minutes. Season with salt and pepper