Description
This Pan Seared Scallops with Lemon Garlic Sauce recipe offers a quick and elegant seafood dish featuring perfectly seared scallops bathed in a bright, buttery lemon garlic sauce. Ideal for a sophisticated weeknight dinner, the scallops are cooked to a golden crust and enhanced with fresh parsley and a splash of white wine for depth of flavor.
Ingredients
Scale
Scallops
- 1 lb sea scallops, patted dry and side muscle removed
- Salt and pepper to taste
Sauce & Cooking
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
Instructions
- Season the Scallops: Pat scallops dry and remove the side muscle. Season both sides with salt and pepper evenly to prepare for searing.
- Heat the Pan: In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat until hot and shimmering to ensure a proper sear.
- Sear the Scallops: Place scallops in a single layer in the pan, ensuring they don’t touch. Cook undisturbed for 2–3 minutes per side until a golden crust forms and scallops release easily from the pan.
- Remove and Keep Warm: Transfer scallops to a plate and cover lightly to retain warmth while preparing the sauce.
- Prepare the Sauce: Reduce heat to medium. Add the remaining tablespoon of butter to the skillet, add minced garlic, and sauté for 30 seconds until fragrant.
- Deglaze the Pan: Pour in white wine, scraping any browned bits from the bottom, and simmer for 1–2 minutes allowing the alcohol to cook off.
- Add Lemon Ingredients: Stir in lemon juice and zest, then simmer for another 1–2 minutes until the sauce slightly reduces and thickens.
- Combine and Serve: Return the scallops to the pan, spoon the lemon garlic sauce over them, sprinkle with chopped parsley, and serve immediately.
Notes
- Ensure scallops are thoroughly dry before searing for a perfect, golden crust.
- Use chicken broth and a splash of white wine vinegar as a non-alcoholic substitute for dry white wine.
- Serve with rice, pasta, or crusty bread to enjoy the flavorful sauce.
