Lemon Garlic Scallops
User Reviews
4.7
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Prep Time
2 mins
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Cook Time
8 mins
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Total Time
10 mins
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Servings
4
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Calories
343 kcal
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Course
Main Course, Dinner
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Cuisine
American
Lemon Garlic Scallops
Description
Lemon Garlic Scallops prepares fresh scallops by carefully removing the side muscle and drying them before searing in a hot skillet with olive oil and butter. The scallops develop a golden crust during a brief cook on each side, seasoned simply with salt and pepper. The accompanying sauce is crafted separately by sautéing minced garlic in olive oil and butter, then deglazing with white wine and adding lemon juice for acidity. The result is a clear, flavorful sauce that complements the scallops without overpowering their natural sweetness.
The texture contrasts between the crispy sear and tender scallop meat, enhanced by the garlic-lemon sauce, create a refined flavor profile. Using a different skillet for the sauce yields a lighter sauce, though the same pan can be used if you prefer to incorporate browned bits. This dish pairs well with light sides or wine, reflecting the flavors in the sauce.
Notably, the recipe uses just over a pound of scallops, adjusted to common package sizes, and suggests a Pinot Grigio as a complementary wine, which can also be used in the sauce. The preparation focuses on timing and seasoning to achieve an elegant seafood dish with fresh ingredients and clear flavors.
Ingredients
Scallops
- 1 ¼ pound scallops
- 2 tablespoon olive oil
- 2 tablespoon butter
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Sauce
- 2 tablespoon olive oil
- 2 tablespoon butter
- 5 cloves garlic minced
- ¼ cup white wine
- 2 tablespoon lemon juice from 1 lemon
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Prepare scallops: Remove the side muscle from the scallop the pat them dry with paper towels.
- Cook Scallops: Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 tbsp of butter to the skillet. Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2 to 3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don't all fit in the skillet. Transfer the scallops to a plate.
- Make sauce: In another skillet (see notes) heat the olive oil over high heat then add the butter and cook until it melts. Add the garlic and saute for 20 to 30 seconds until it becomes aromatic. Don't over cook it, you don't want it to burn.
- Add the white wine and lemon juice and season with salt and pepper to taste. Cook the sauce for another minute then turn off the heat. Add the scallops back to the skillet, including all the juices.
- Serve: Serve immediately over pasta.
Notes
- The recipe uses 1 1/4 pounds of scallops, adjusting for typical package sizes to ensure proper portioning.
- A dry white wine such as Pinot Grigio is recommended both for the sauce and as a pairing with the dish.
- While a separate skillet for the sauce is used here for clarity, you may opt to make the sauce in the same pan to incorporate seared bits for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 343kcal | 17% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 64mg | 21% |
| Sodium | 849mg | 35% |
| Potassium | 316mg | 7% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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