Description
Golden, tender scallops with a perfect sear, served with a zesty butter sauce. This quick yet elegant seafood recipe is ideal for dinner parties or a date night at home.
Ingredients
Units
Scale
- For the Scallops:
- 1 lb sea scallops (about 12 large scallops)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- For the Butter Sauce:
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- 1 small shallot, finely chopped
- 1/4 cup dry white wine (or chicken stock for non-alcoholic)
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Optional Garnish:
- Microgreens or additional parsley
- Lemon wedges
Instructions
- Prepare the Scallops:
- Pat the scallops dry with a paper towel to remove excess moisture. Season both sides with salt and freshly ground black pepper.
- Sear the Scallops:
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the scallops to the pan in a single layer, leaving space between each. Cook undisturbed for 2–3 minutes, or until the bottoms are golden brown and release easily from the pan.
- Flip the scallops and cook for another 1–2 minutes until just opaque and firm. Remove from the skillet and set aside.
- Make the Butter Sauce:
- Lower the heat to medium. Add butter to the skillet, allowing it to melt.
- Stir in the minced garlic and chopped shallot, cooking for 1–2 minutes until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Add lemon juice, parsley, and lemon zest. Stir well to combine.
- Serve:
- Return the scallops to the skillet, spooning the sauce over them to coat.
- Serve immediately with garnish and lemon wedges.
Notes
- Scallop Tips: Use dry scallops (not wet-packed) for the best sear, as excess moisture prevents browning.
- Pair these scallops with a side of creamy risotto, roasted vegetables, or crusty bread to soak up the sauce.
- Use a heavy-bottomed skillet, like stainless steel or cast iron, for the best results.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 40mg