Description
This Lemon Garlic Scallops recipe features tender scallops seared to golden perfection and combined with a zesty garlic-lemon butter sauce enhanced by dry white wine. Ready in just 10 minutes, this elegant seafood dish is perfect for a quick weeknight dinner or a special occasion, served best over pasta or your favorite side.
Ingredients
Scale
Scallops
- 1 ¼ pounds scallops
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- ¼ cup dry white wine (such as Pinot Grigio)
- 2 tablespoons 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 each scallop carefully and pat them dry thoroughly using paper towels to ensure they sear properly.
- Sear Scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat. Place the scallops in a single layer, making sure they do not touch each other. Season with salt and pepper, then add 2 tablespoons butter. Sear scallops for 2 minutes on each side until they develop a golden brown crust and are cooked through. If necessary, cook in batches to avoid overcrowding. Transfer the scallops to a plate once done.
- Make Sauce: In the same skillet or a separate one, heat 2 tablespoons olive oil over high heat. Add 2 tablespoons butter and cook until melted. Stir in minced garlic and sauté until fragrant but not browned, about 30 seconds. Pour in ¼ cup dry white wine and 2 tablespoons lemon juice. Season with salt and pepper and cook for 1 minute to let the flavors meld. Then turn off the heat.
- Combine and Serve: Return the seared scallops along with any juices that accumulated on the plate to the sauce. Toss gently to coat the scallops evenly with the sauce. Serve the scallops immediately over pasta or your preferred side dish for a delicious meal.
Notes
- Patting scallops dry is crucial to achieving a good sear.
- Use a dry white wine like Pinot Grigio for the best flavor in the sauce.
- Cook the scallops quickly over high heat to keep them tender and juicy.
- If scallops are large, ensure they are cooked through but avoid overcooking to prevent toughness.
- This dish pairs wonderfully with pasta, rice, or crusty bread.
