Scallops with Lemon Butter Sauce
Pan-seared scallops with a rich lemon butter sauce, perfect for a gourmet dinner.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 12 large sea scallops
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Prepare the scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and black pepper.
Heat the pan: In a large skillet, heat olive oil over medium-high heat until shimmering but not smoking.
Sear the scallops: Add the scallops to the pan, making sure they are not touching. Cook for 2-3 minutes per side until golden brown. Remove and set aside.
Make the sauce: In the same pan, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Deglaze the pan: Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Finish the sauce: Stir in lemon zest and chopped parsley. Return the scallops to the pan, spooning the sauce over them. Serve immediately.
Chef's Tips
- Dry Scallops: Always use dry-packed scallops for the best sear. Wet-packed scallops release too much water.
- High Heat: Ensure the pan is hot enough before adding scallops to get a perfect golden crust.
- Don’t Overcook: Scallops cook quickly and can become rubbery if overcooked. Aim for a slightly translucent center.
- Wine Substitute: If you don’t have white wine, use chicken broth for deglazing.
- Serving Suggestion: Serve over a bed of risotto or with a side of steamed asparagus for a complete meal.
