Lemon Garlic Scallops

Name: Lemon Garlic Scallops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 people
Ingredients: 16 large dry sea scallops; Kosher salt and freshly cracked black pepper; olive oil; 3 tablespoons unsalted butter; 4 cloves garlic, thinly sliced; ¼ cup white wine; 1 lemon, juiced; 1 bunch chives, finely sliced

User Reviews

4.8

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 people
Calories
132 kcal
Course
Main Course
Cuisine
Mediterranean

Lemon Garlic Scallops

Demi Owens

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Learn how to make the most perfect scallops every single time with this Lemon Garlic Scallop recipe!

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Ingredients

Servings

16 large dry sea scallops
Kosher salt and freshly cracked black pepper
olive oil
3 tablespoons unsalted butter
4 cloves garlic, thinly sliced
¼ cup white wine
1 lemon, juiced
1 bunch chives, finely sliced

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Instructions

Depending on how you purchased your scallops, you might need to pull the side muscle off scallops. Once the muscle is removed, pat the scallop dry and liberally on both sides with salt and pepper
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once oil is shimmering, place the scallops into skillet, flat side down, and cook without touching until that side is deep golden brown, 2-3 minutes. Be sure not to crowd the pan, this might take 2 batches depending on the size of your pan.
Use a thin spatula or tongs to gently turn over. (if they stick, cook another 30 seconds and try again. Cook on second side until the scallop looks opaque in the middle and golden brown on both the top and bottom. Remove the scallops to a clean plate and set aside.
Pour off any oil in skillet and set over medium heat. Add the butter and cook, swirling, until butter foams, then browns, about 90 seconds and then add the garlic and saute for 30 seconds. Add white wine and scrape up any brown bits. Once the wine mostly cooks off, add the lemon juice and chives and drizzle the pan sauce around and over scallops and serve.

Notes

There are a few key rules when prepping scallops – all of which are super easy! First, if you buy them and the side muscle is still intact, remove it from each scallop. Then just pat them super dry and season liberally with salt and pepper. That’s it! Super simple which means these make a great weeknight meal.

Nutrition Information

Show Details

Calories 132kcal (7%) Carbohydrates 6g (2%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 37mg (12%) Sodium 239mg (10%) Potassium 184mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 314IU (6%) Vitamin C 16mg (18%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 132 kcal

% Daily Value*

Calories	132kcal	7%
Carbohydrates	6g	2%
Protein	8g	16%
Fat	9g	14%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.3g	15%
Cholesterol	37mg	12%
Sodium	239mg	10%
Potassium	184mg	4%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	314IU	6%
Vitamin C	16mg	18%
Calcium	20mg	2%
Iron	1mg	6%