Seared scallops with Smoke paprika beurre blanc, charred chili peppers and cilantro

Updated: Aug 31


I’ve put together a simple scallop dish with charred peppers and a smoked paprika beurre blanc. This is a great appetizer and you’ll be able to impress your guests with your fancy scallop cookery!

There are a few things to keep in mind when working with scallops,

-Buy fresh scallops if you can (I prefer 10/20 cnts)

-If you cannot buy fresh let them thaw in the fridge, DO NOT place them in water.

-Before you cook your scallops, dry them well between two paper towels.

-Get your pan HOT! The oil in your pan should just begin to smoke before adding in the mollusks.

-Keep an eye on cooking time. Usually I’d recommend 30 seconds to 1 minute per side. If you have an instant read thermometer, probe away, remove the scallops from the pan when they have an internal temperature of 130-140 degrees Fahrenheit.

-Place them onto a wire rack to rest (for 1 minute) and season with salt just before serving.


Scallops and Chardonnay are great together! Their textures match nicely, and the scallop’s sweetness/briny minerality is great with cool climate Chardonnays, particularly wines with good acidity and similar mineral notes.



Seared scallops with charred peppers and a smoke paprika beurre blanc


Serves 6


18 scallops, 10/20 cnt


1 Shallots, sliced

2 cloves of garlic, sliced

1 bay leaf

1 cup white wine

2 tbsp. white wine vinegar

1 tbsp. honey

½ cup cold butter, cut into 1cm cubes

1 tsp. smoked paprika

½ tsp. ground cumin


12 mild chili peppers of choice, seasoned with salt, grilled or broiled


¼ cup cilantro leaves, chopped


For the beurre blanc

Place a small pot over medium heat; add 1 tsp. of olive oil.

When hot, add in garlic and shallots, cook for 3 minutes or until translucent.

Next, add in wine, vinegar, honey and bay leaf.

Turn heat to high and boil until reduced to roughly 3 tbsp.

Strain through a fine sieve into a clean pot, then place over medium low heat.

Add smoked paprika and cumin.

Slowly whisk in 2-3 cubes of butter at a time. Be sure to allow each addition of butter to fully incorporate before adding more cubes.

Season to taste with salt and pepper.

Cover with a lid and reserve warm.


For the scallops

Dry your scallops between paper towels, removing as much surface moisture as possible.

Begin to heat a large sauté pan over high heat and add enough oil to create a depth of 2mm.

Just before the oil begins to smoke add in the scallops. Cook on both sides for 1 minutes per side.

When cooked place on a wire rack to rest.

Season with salt before serving.


To finish the dish, place the scallops and grilled peppers on a warm serving platter or individual plates. Top with the beurre blanc and chopped cilantro.


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