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Per serving
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- 1
Prep the scallops
If frozen, thaw the scallops in the fridge. Pat them very dry with a paper towel and season with the salt and pepper.
- 2
Heat the pan
Heat the olive oil in a nonstick skillet over high heat until it just starts to smoke.
- 3
Sear the first side
Add the scallops and cook about 2 minutes, until golden brown.
- 4
Flip and finish
Flip and cook another 60 seconds, just until firm and browned. Don't overcook them. Move to a plate to rest.
- 5
Start the sauce
Reduce the heat to medium and wipe out the skillet with a paper towel. Melt 1 tablespoon of the butter, add the minced garlic and cook about 30 seconds, until fragrant.
- 6
Reduce the wine
Pour in the white wine and cook about 3 minutes, until reduced by half.
- 7
Add cream and lemon
Add the heavy cream and lemon juice and simmer about 2 minutes, until slightly thickened. Stir in the remaining tablespoon of butter.
- 8
Serve
Spoon the sauce over the scallops and sprinkle with chopped parsley.
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Scallops in Lemon Wine Sauce
Created by: CoastalKitchen
Ingredients
- 1 lb sea scallops
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 garlic
- 1 cup white wine
- 2/3 cup heavy cream
- 1 tbsp lemon juice
- parsley
Instructions
- Prep the scallopsIf frozen, thaw the scallops in the fridge. Pat them very dry with a paper towel and season with the salt and pepper.
- Heat the panHeat the olive oil in a nonstick skillet over high heat until it just starts to smoke.
- Sear the first sideAdd the scallops and cook about 2 minutes, until golden brown.
- Flip and finishFlip and cook another 60 seconds, just until firm and browned. Don't overcook them. Move to a plate to rest.
- Start the sauceReduce the heat to medium and wipe out the skillet with a paper towel. Melt 1 tablespoon of the butter, add the minced garlic and cook about 30 seconds, until fragrant.
- Reduce the winePour in the white wine and cook about 3 minutes, until reduced by half.
- Add cream and lemonAdd the heavy cream and lemon juice and simmer about 2 minutes, until slightly thickened. Stir in the remaining tablespoon of butter.
- ServeSpoon the sauce over the scallops and sprinkle with chopped parsley.