Seared Scallops in Lemon Wine Sauce
Indulge in the delicate flavors of Seared Scallops in Lemon Wine Sauce, a dish that combines tender sea scallops with a rich, tangy sauce. Perfect for a special dinner or a delightful appetizer, this recipe brings gourmet dining to your home kitchen.
Every time I make Seared Scallops in Lemon Wine Sauce, it’s an event to remember. My husband always gets excited when he sees scallops in the fridge, knowing a special treat is coming. The kids love the rich, creamy sauce, and we all gather around the table, savoring each bite. It’s a dish that brings us together, making any meal feel like a celebration.
Why These Seared Scallops in Lemon Wine Sauce
- Restaurant-Quality Dish: Bring gourmet dining to your home with these perfectly seared scallops.
- Rich and Tangy Sauce: The lemon wine sauce adds a luxurious touch with its creamy, tangy flavor.
- Quick and Easy: This elegant dish comes together in under 20 minutes, perfect for busy weeknights or special occasions.
- Healthy and Nutritious: Scallops are a great source of lean protein and pair wonderfully with the fresh flavors of garlic and lemon.
Ingredients:
- 450 g (1 pound) sea scallops
- 2.5 g (1/2 teaspoon) kosher salt
- 1.25 g (1/4 teaspoon) freshly ground pepper
- 30 ml (2 tablespoons) olive oil
- 30 g (2 tablespoons) butter, divided
- 2 cloves garlic, minced
- 240 ml (1 cup) white wine
- 160 ml (2/3 cup) heavy cream
- 15 ml (1 tablespoon) fresh lemon juice
- Fresh parsley, for garnish
Directions:
- Prepare Scallops: If using frozen scallops, defrost them in the fridge. Pat them dry with a paper towel and season with salt and pepper.
- Sear Scallops: Heat the olive oil over high heat in a nonstick skillet. Once the oil is smoking, add the scallops and cook for 2 minutes until golden brown. Flip and cook for an additional 60 seconds, or until firm and browned. Avoid overcooking. Remove from heat and set aside on a plate to rest.
- Prepare Sauce: Reduce heat to medium and wipe out the skillet with a paper towel. Add 1 tablespoon of butter to the pan. Add garlic and cook until fragrant, about 30 seconds.
- Make Sauce: Pour in the white wine and cook until reduced by half, about 3 minutes. Stir in the heavy cream and lemon juice, simmering for 2 more minutes until slightly thickened. Stir in the remaining tablespoon of butter.
- Serve: Drizzle the sauce over the scallops and garnish with fresh parsley. Serve immediately.
Notes:
- Scallop Selection: Choose fresh, dry-packed scallops for the best searing results.
- Substitutions: Substitute white wine with chicken broth for a non-alcoholic version.
- Serving Suggestions: Pair with a fresh salad or a side of steamed vegetables for a complete meal.
