Fresh Scallops in Lemon Wine Sauce

Ingredients

Sea scallops – 1 pound, fresh and plump, the star of the dish

Olive oil – 2 tablespoons, for searing the scallops to golden perfection

Unsalted butter – 2 tablespoons, adds richness to the sauce

Garlic – 3 cloves, minced, for a fragrant and savory base

Dry white wine – ½ cup, brightens and deepens the sauce (Sauvignon Blanc or Pinot Grigio works well)

Fresh lemon juice – ¼ cup, brings fresh citrusy balance

Lemon zest – 1 teaspoon, for a burst of bright flavor at the finish

Salt and black pepper – to taste, for seasoning the scallops and sauce

Fresh parsley – 2 tablespoons, chopped, for garnish and freshness

Instructions:

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1. Season the scallops

Pat the scallops dry with paper towels to remove excess moisture. Lightly season both sides with salt and pepper.

2. Sear the scallops

Heat olive oil in a large skillet over medium-high heat. Place the scallops in a single layer and sear for 2–3 minutes per side, until golden brown and opaque in the center. Transfer to a plate and set aside.

3. Build the sauce base

In the same skillet, melt the butter, then add the minced garlic. Sauté for 1–2 minutes until fragrant but not browned.

4. Deglaze and reduce

Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3–4 minutes, allowing the sauce to reduce slightly.

5. Finish with scallops

Return the scallops to the skillet and spoon the sauce over them. Cook for 1–2 minutes more, just until heated through.

6. Garnish and serve

Remove from heat. Sprinkle with lemon zest and chopped parsley, then serve immediately with extra sauce drizzled over the scallops.