Description
A quick recipe for pan-seared scallops finished in a rich lemon butter sauce.
Ingredients
Scale
- 1 lb large sea scallops
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the scallops for 2-3 minutes per side until golden brown. Remove scallops from the skillet and set aside.
- Reduce heat to medium. Add butter to the skillet and let it melt.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in white wine and let it reduce by half, about 1 minute.
- Stir in heavy cream and lemon juice. Bring the sauce to a gentle simmer.
- Return the scallops to the skillet. Cook for 1 minute, spooning the sauce over them.
- Stir in chopped parsley. Serve immediately.
Notes
- Do not overcrowd the pan when searing the scallops for a good crust.
- Use fresh lemon juice for the best flavor.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 450
- Sugar: 3
- Sodium: 400
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0.5
- Carbohydrates: 8
- Fiber: 1
- Protein: 35
- Cholesterol: 180
Keywords: scallops, lemon butter sauce, seafood, quick dinner, pan-seared