Scallops in Lemon Wine Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4
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Calories
419 kcal
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Course
Main Course, Appetizer, Dinner
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Cuisine
American
Scallops in Lemon Wine Sauce
Description
Scallops in Lemon Wine Sauce showcases sea scallops cooked briefly in olive oil to achieve a crisp, browned exterior while maintaining a tender center. The sauce is prepared in the same skillet after scallop removal, combining butter, minced garlic, white wine, heavy whipping cream, and fresh lemon juice. The wine reduction and cream create a smooth, slightly tangy sauce that complements the scallops' sweetness.
The dish finishes with fresh parsley, adding a subtle herbaceous note. It is best served immediately after plating to enjoy the contrast of textures and the creaminess of the sauce coating the scallops.
Leftover scallops can be stored in an airtight container up to three days and gently reheated, although fresh scallops are ideal. Adjust seasonings after reheating to refresh the flavors.
Ingredients
- 1 pound sea scallops
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter divided
- 2 cloves garlic minced
- 1 cup white wine
- ⅔ cup heavy whipping cream
- 1 tablespoon lemon juice fresh
- parsley for garnish, chopped, fresh
Instructions
- Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
- Heat oil over high heat in a nonstick skillet.
- Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
- Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
- Remove from heat and place on a plate to rest.
- Reduce heat to medium and wipe-out skillet with a paper towel.
- Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
- Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
- Drizzle sauce over scallops and sprinkle with parsley.
Notes
- Store leftover scallops in an airtight container in the refrigerator for up to 3 days.
- Reheat scallops gently in the microwave and adjust seasoning with salt and pepper before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419 | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 110mg | 37% |
| Sodium | 1026mg | 43% |
| Potassium | 421mg | 9% |
| Sugar | 1g | 2% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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