Seared Scallops with Lemon–Shallot Beurre Blanc

• Large stainless steel or cast iron skillet
• Small saucepan
• Mixing bowls
• Cutting board & chef’s knife
• Pasta roller or rolling pin

Base recipe makes 4 servings4 servings. The servings control keeps everything in sync so the recipe still feels balanced when you scale.

• dry sea scallops, side muscles removed
• kosher salt, divided (plus more to taste if needed)
• freshly ground black pepper
• neutral oil (grapeseed or avocado)
• unsalted butter (for basting)

• 00 flour or all-purpose flour
• large eggs
• egg yolk
• fine salt
• olive oil
• Water, for boiling
• Kosher salt, for the pasta water
• To finish the pasta
• unsalted butter
• finely grated Parmigiano-Reggiano
• reserved pasta water, as needed

• shallots, very finely minced
• dry white wine (Sauvignon Blanc or Pinot Grigio)
• fresh lemon juice
• finely grated lemon zest
• cold unsalted butter, cubed
• kosher salt
• heavy cream (optional stabilizer)

• asparagus, trimmed
• olive oil (for charring)
• kosher salt
• black pepper
• Lemon oil
• olive oil
• lemon zest
• lemon juice
• shaved Parmigiano-Reggiano
• minced chives (optional)
• Flaky sea salt, for finishing (optional)

• Protein: Sea scallops, eggs
• Produce: Shallots, lemons, asparagus, chives
• Dairy: Butter, Parmigiano-Reggiano, heavy cream (optional)
• Pantry & Spices: 00 flour, olive oil, white wine, salt, pepper

1. 1. Set the station. Get a large pot of water on high heat for pasta (it takes longer than you think). Warm plates if possible (low oven or hot water rinse + dry).
2. 2. Prep scallops for a real sear. Remove the side muscle, then pat scallops very dry. Season with most of the salt and all pepper. Let sit 10 minutes so the surface dries and loses fridge chill.
3. 3. Make pasta dough. Mound flour, make a well, add eggs, yolk, salt, and olive oil. Mix with a fork, then knead 8–10 minutes until smooth and elastic (it should spring back). Wrap and rest 20 minutes.
4. 4. Start the beurre blanc reduction. In a small saucepan, simmer shallots + wine + lemon juice until reduced to about 2 Tbsp and syrupy, 6–8 minutes. It should smell bright and slightly sweet, not raw alcohol. Turn heat off.
5. 5. Char the asparagus. Heat a skillet or grill pan over medium-high. Toss asparagus with oil, salt, and pepper. Cook 4–6 minutes until blistered with char spots but still vibrant green. Set aside.
6. 6. Roll and cut tagliatelle. Roll dough thin (about 1/16-inch). Dust lightly, fold, and cut into 1/2-inch ribbons. Keep floured on a tray so it doesn’t glue itself together.
7. 7. Cook pasta. When water boils, salt it heavily (it should taste like the sea). Cook tagliatelle 2–3 minutes until tender but still slightly firm. Reserve pasta water before draining.
8. 8. Sear scallops hard, fast. Heat a stainless or cast iron skillet over medium-high for 2 minutes. Add neutral oil. When it shimmers and just begins to lightly smoke, add scallops flat-side down with space between. Don’t move them. Sear 1½–2 minutes until deep golden and they release easily. Add butter, baste 30 seconds, flip, and cook 45–60 seconds more. The center should be slightly translucent (115–120°F internal). Remove immediately to a warm plate.
9. 9. Finish the beurre blanc (off heat). Rewarm the reduction base gently if needed (do not boil). Off heat, whisk in cold butter cubes one at a time until glossy and thick enough to coat the back of a spoon. Keep temperature below 160°F to prevent breaking. Stir in zest and salt. Whisk in cream if using for stability.
10. 10. Finish, dress, and plate. Toss pasta with butter, Parm, and splashes of pasta water until silky. Mix lemon oil (olive oil + zest + lemon juice) and drizzle over asparagus; finish with shaved Parm. Create a tight nest of pasta. Spoon beurre blanc in a crescent around it. Arrange scallops directly into the sauce. Lean asparagus for height and contrast. Finish with chives and flaky salt if desired.

Scallops are best the moment they’re cooked. If you have leftovers:

Scallops: Refrigerate up to 1 day. Rewarm gently in a skillet over medium-low 30–60 seconds per side (they will tighten a bit).
Pasta: Refrigerate up to 2 days. Reheat in a skillet with a splash of water and a knob of butter.
Beurre blanc: Doesn’t reheat perfectly. If needed, warm very gently (no simmer) and whisk in a teaspoon of warm water to help re-emulsify. Do not microwave.

These are rough estimates based on 4 servings and typical ingredients. Depending on scallop size and butter use, calories often land in the ~650–850 range. Actual values will change with your brands, exact portions, and sides. Use this as a general guide, not medical or diet advice.