Fresh Scallops in Lemon Wine Sauce
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:
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.