Elevate your dinner with this restaurant-quality Scallops in Lemon Wine Sauce recipe. The tender, buttery sea scallops are pan-seared to golden perfection and then draped in a creamy, tangy lemon wine sauce that’s packed with flavor. This dish is easy to make, yet sophisticated enough to serve at a dinner party or special occasion. Garnished with fresh parsley, these scallops are sure to impress!
Ingredients:
- 1 pound sea scallops
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 2 cloves garlic, minced
- 1 cup white wine
- ⅔ cup heavy whipping cream
- 1 tbsp fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions:
1. Prepare the Scallops:
- Pat the sea scallops dry with paper towels to remove any excess moisture. This will help them sear properly.
- Season the scallops with kosher salt and black pepper on both sides.
2. Sear the Scallops:
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Once the butter is melted and the skillet is hot, carefully add the scallops to the pan, ensuring they are spaced apart.
- Sear the scallops for approximately 2-3 minutes on each side until they form a rich golden-brown crust.
- Transfer the scallops to a plate and set them aside.
3. Make the Lemon Wine Sauce:
- In the same skillet, reduce the heat to medium and add the minced garlic.
- Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
- Stir in the heavy whipping cream and lemon juice, allowing the sauce to simmer for 4-5 minutes until it thickens slightly.
- Stir in the remaining 1 tablespoon of butter for extra richness.
4. Combine and Serve:
- Return the scallops to the skillet, spooning the lemon wine sauce over the top. Let the scallops warm in the sauce for 1-2 minutes.
- Garnish with freshly chopped parsley and serve the scallops hot, with the sauce drizzled over them.
Conclusion:
These scallops in lemon wine sauce embody sophistication and deliciousness. The delicate scallops complement the luxurious and creamy lemon wine sauce, resulting in a dish that feels both light and indulgent. Ideal for an upscale dinner or any time you crave a special culinary experience!
Scallops in Lemon Wine Sauce: A Decadent Seafood Delight
Perfectly seared sea scallops in a creamy lemonwine sauce with garlic and parsley. This easy yet elegant dish is ideal forspecial occasions or a fancy weeknight meal.
- 1 pound sea scallops
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter (divided)
- 2 cloves garlic (minced)
- 1 cup white wine
- ⅔ cup heavy whipping cream
- 1 tbsp fresh lemon juice
- Chopped fresh parsley (for garnish)
Prepare the Scallops:
- Pat the sea scallops dry with paper towels to remove any excess moisture. This will help them sear properly.
- Season the scallops with kosher salt and black pepper on both sides.
Sear the Scallops:
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Once the butter is melted and the skillet is hot, carefully add the scallops to the pan, ensuring they are spaced apart.
- Sear the scallops for approximately 2-3 minutes on each side until they form a rich golden-brown crust.
- Transfer the scallops to a plate and set them aside.
Make the Lemon Wine Sauce:
- In the same skillet, reduce the heat to medium and add the minced garlic.
- Pour in the white wine and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
- Stir in the heavy whipping cream and lemon juice, allowing the sauce to simmer for 4-5 minutes until it thickens slightly.
- Stir in the remaining 1 tablespoon of butter for extra richness.
Combine and Serve:
- Return the scallops to the skillet, spooning the lemon wine sauce over the top. Let the scallops warm in the sauce for 1-2 minutes.
- Garnish with freshly chopped parsley and serve the scallops hot, with the sauce drizzled over them.