Surprise Your Partner with These Perfectly Pan Seared Scallops


Seared scallops with a buttery white wine sauce is a classic dish that’s sure to impress any seafood lover. In this recipe, we take it up a notch with a decadent and flavorful Beurre Blanc sauce with a twist, made with shallots, white wine, butter and plenty of Nigerian flavors. This sauce perfectly complements the tender and succulent seared scallops, making for a dish that’s both elegant and easy to make. This impressive and luxurious dish can be served as an appetizer or main course for a special occasion, romantic dinner for two or just to treat yourself to something delicious. Let’s jump right into it.




  • 1 shallot, finely diced
  • ¼ cup fennel fronds, diced
  • ½ C cherry tomatoes, diced
  • 1 tbsp extra-virgin olive oil
  • 1 tsp red wine vinegar


  • 1 pound large dry-processed sea scallops (about 12)
  • Kosher salt and black pepper
  • 2 tbsp olive oil


  • 2 tbsp white wine
  • 1 tbsp Lemon Juice
  • ½ small red pepper (decided)
  • 4 grape tomatoes
  • 1 tbsp maggi seasoning (or seasoning salt)
  • 1 tsp red crushed pepper (if you want it spicy, add 2 teaspoon)
  • 2 tbsp of non-salted butter


  1. For the salsa, mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar together in a small bowl and set aside.
  2. Pat scallops dry on both sides with a paper towel; they must be extremely dry. Sprinkle one side with sea salt and a small grind of black pepper.
  3. Heat oil in a nonstick frying pan over medium-high heat. Allow the oil to heat up and shimmer, then place the scallops in the pan in a single layer and reduce heat to medium. Cook for approximately 2 minutes or until bottoms begin to brown and caramelize. Flip scallops, cook for another minute and then remove to a warm plate.
  4. For the sauce, in a food processor, blend the tomatoes, red pepper, add in maggi or seasoning salt, red crushed pepper, white wine, and lemon juice.
  5. Turn heat down to low-medium and add butter until it melts, stir to remove browned bits on the bottom of the pan. Gently add the blended sauce and continue to stir. Cook for about 2 minute (occasionally stirring) until the sauce has a slight thick texture. Then remove from heat.
  6. To serve, lightly spread the sauce on a plate, place scallops on top of the sauce and garnish each with a small spoonful of salsa.
  7. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.
Previous Story

Make This Easy Shrimp and Veggie Dumplings Recipe

Next Story

Seasoned Vegan: The Best Vegan Soul Food in Harlem NYC

Latest from Dinner