Scallops with Jalapeno Lime Beurre Blanc

Pop the cork on your favorite crisp white wine and sink your fork into the delicate and rich flavors of Scallops with Jalapeno Lime Beurre Blanc. This elegant dish combines a few simple ingredients that culminates in a total sensory experience.

Scallops are one of my absolute favorite things to cook. Whether it’s Seared Scallops with Saffron Cream Sauce or this spicy take on a French classic, there is something incredibly satisfying about that sizzle and crust from a beautifully seared sea marshmallow. Scallops have the ability to make any meal an occasion yet are quick cooking and easy once you have the process down. This tangy, luxurious, and silky jalapeno lime beurre blanc sauce might sound intimidating, but it also is incredibly easy with a few simple tips. This dish is special enough to entertain with, yet easy enough to make any night of the week an event.

Why You’ll Love This Recipe

• Quick Cooking – Both the scallops and beurre blanc sauce come together quickly. The sauce can be made ahead of time and kept warm on a back burner while you sear your scallops.
• Minimal Ingredients – Other than the scallops, you only need a few simple ingredients to pull this dish together, and most are just staples like butter and citrus.
• Restaurant Worthy – This recipe allows you to recreate a restaurant quality dish in the comfort of your own home. Skip the fancy night out, put on your favorite cozy pajamas, and binge watch the previous season of Stranger Things while eating something decadent. No judgement here!

Ingredients

• Scallops- Look for dry packed scallops that are a size U 10/20 or larger. The scallops sourced for this recipe are from LobsterAnywhere and are jumbo U10 scallops. The reason you want dry packed scallops is because wet pack scallops are filled with chemicals. Not only will it directly affect the taste and texture but you won’t be able to get that beautiful sear. Shopping from a quality source like LobsterAnywhere you know you’re getting premium scallops that are free of additives, chemicals, and fillers and are sustainably sourced.
• Jalapeno/Shallot – The jalapeno adds a tiny back note of heat and grassy flavor to the butter sauce while the shallot gives delicate onion flavor that doesn’t overpower.
• Butter – Butter is the main component of beurre blanc, which literally translates to white butter. Because that creamy richness is the predominate flavor, you want to pick a high-quality butter. Also make sure it’s unsalted as you can always add salt but can’t take it away.
• Fine Sea Salt – You’ll need a pinch to season both the scallops and also the butter sauce. If you don’t have fine sea salt you can also use kosher salt.
• White Wine – Pick a dry white wine that isn’t oaky. Pinot grigio and sauvignon blanc are both great options. This cuts through the richness of the sauce and adds brightness.
• Limes – You’ll need the juice for the sauce, and a little lime zest to finish off your scallops. Fresh is the only way.
• Cilantro – Completely optional but this adds a verdant freshness to the sauce.
• Oil – Any neutral oil with a high smoke point will work for searing your scallops. You can even use ghee if you like, but it’s not necessary since you’re serving these scallops with a butter sauce.

How to Make Scallops with Jalapeno Beurre Blanc

• Dice your butter. Place it in the freezer until you’re ready for it.
• Simmer the jalapenos and shallots. Add the diced jalapeno and shallot to a non-reactive saucepan over medium heat along with the lime juice and wine. Allow it to come to a boil and cook until most of the liquid has evaporated.
• Add the butter a few cubes at a time. Turn your heat to low and remove your saucepan from the burner. Add one or two cubes of the frozen butter to the saucepan, whisking constantly until dissolved. Add another cube or two and continue to whisk. Continue this process until all of the butter has been added and emulsified. If at any time it seems like your saucepan is too cool and the butter isn’t melting, briefly place it back on the warm burner.
• Strain the jalapeno lime beurre blanc. Pour the butter sauce through a fine mesh strainer, removing the shallots and jalapenos.
• Stir in the cilantro. Add the strained beurre blanc back into the warm saucepan and stir in the cilantro and a pinch of sea salt. Move the saucepan to a back burner and occasionally give it a stir while making your scallops.

• Prep your scallops. Remove your scallops from the refrigerator. If they have their side muscle attached, use your fingers to gently peel it off. Thoroughly pat the scallops dry with paper towel and allow them to sit on paper towel while you heat your skillet.
• Heat a cast iron skillet over medium high heat. Add the oil and allow it to heat through to where it’s almost smoking.
• Season the scallops. Lightly sprinkle a pinch of fine sea salt over the top of each scallop.
• Sear the scallops. Place the seasoned side of the scallop down into the hot skillet, giving it a light press to make sure it makes full contact with the surface. Don’t crowd your pan. You want to leave room between each scallop. Allow the first side to sear for about 90 seconds to 2 minutes. You will begin to see white creep up on the sides of the scallops. Your scallops are ready to flip when they easily release from the pan. Give them a gentle flip and allow the second side to cook for another 60-90 seconds. They will be firm to the touch but still have spring to them. You want them to be between 115-120 degrees. Remove them from the pan and continue with any remaining scallops, allowing the pan to fully heat in between each batch.

• Plate and serve. You can either drizzle the jalapeno beurre blanc over the top of the scallops, or make a base of the sauce and serve the scallops on top. Garnish each scallop with micro cilantro, a little lime zest, and shaved jalapeno slice.

Variations

• For a smoky note, grill or roast your jalapeno before adding it to the saucepan.
• For extra heat swap the jalapeno for a serrano pepper.
• Not a fan of cilantro? Other soft herbs work well in this like chives, tarragon, or even fresh basil.
• Swap out the lime juice for either lemon juice or even orange juice for a little sweetness.
• This jalapeno beurre blanc sauce isn’t just for scallops. Serve it with any of your favorite seafood like shrimp, halibut, or cod. You can also use it to drizzle over vegetables like asparagus and roasted or grilled broccolini.

Important Tools

• Cast Iron Skillet – Skip the nonstick skillet and reach for cast iron. This is not only going to give you that restaurant worthy crust, but it evenly conducts heat meaning your scallops will cook evenly.
• Fish Spatula – This delicate spatula makes it easy to flip the tender scallops without tearing them.
• Instant Read Thermometer – Unsure of if your scallops are cooked? Temp check them. This is your best friend in the kitchen.

Tips From the Beach

• To help ensure your butter doesn’t separate when making seared scallops with beurre blanc, stick your butter in the freezer prior to making the sauce.
• Keep whisking. You want to continuously whisk a little cold butter into the sauce at a time. This will help it emulsify instead of completely melt and break.
• Work in zones. Start whisking in your butter off the heat. If it doesn’t seem like it’s incorporating you can place the pan back on a warm burner.
• Don’t season your scallops until just before you sear them, and only season one side. Salt draws out liquid and will make it impossible to get that golden crust.
• Go for texture over appearance. It’s better to have a lighter scallop that is tender and succulent than an over cooked scallop with a bronzed crust. Don’t stress if your scallops aren’t picture perfect; they’ll still be delicious! You can always drizzle the sauce on top.

Frequently Asked Questions

Scallops with Jalapeno Lime Beurre Blanc

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Pop the cork on your favorite crisp white wine and sink your fork into the delicate and rich flavors of Scallops with Jalapeno Lime Beurre Blanc.

• Author: Nicole Stover
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 2-4 1x
• Category: Entree
• Method: Searing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Jalapeno Lime Beurre Blanc

• 1 jalapeno, diced
• 2 tablespoons shallot, diced
• 2 tablespoons lime juice
• 1/2 cup dry white wine
• 12 tablespoons unsalted butter, cold, cut into cubes
• 2 tablespoons cilantro, finely chopped
• fine sea salt

Seared Scallops

• 1 pound U10/20 dry pack scallops
• Fine sea salt
• Neutral oil such as avocado or grapeseed

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Instructions

Jalapeno Lime Beurre Blanc

1. Place the cubed butter into the freezer until ready to use.
2. Add the jalapeno, shallot, lime juice, and wine to a saucepan over medium heat. Allow it to come to a boil and cook until most of the liquid has evaporated, 5-8 minutes.
3. Remove the butter from the freezer.
4. Remove the saucepan from the burner. Add 1-2 cubes of butter at a time to the saucepan whisking constantly. When that butter has emulsified add another cube or two. Continue this process until all of the butter has been incorporated and emulsified. 
5. If at any time the butter doesn’t seem like it’s working in, place the pan back on the burner on low heat and whisk.
6. Pour the beurre blanc through a fine mesh strainer, removing the shallots and jalapenos. Pour the sauce back into the pan.
7. Stir in the cilantro and a pinch of sea salt. Taste and add additional salt if needed.
8. Place the pan on the back burner, stirring occasionally while making your scallops.

Seared Scallops

1. Remove the scallops from the refrigerator. If they have their side muscle, gently pinch it off with your fingers. Thoroughly pat the scallops dry with paper towel and allow them to sit on a paper towel lined plate while your skillet heats.
2. Lightly season the top of each scallop with a pinch of fine sea salt.
3. Heat a cast iron skillet over medium-high heat and add enough oil to coat the bottom. Let the oil heat through until almost smoking.