Description
This Lemon Garlic Scallops recipe features tender seared scallops cooked to golden perfection and tossed in a bright, flavorful lemon garlic butter sauce with a splash of white wine. Ready in just 10 minutes, this dish is perfect for an elegant yet quick seafood dinner, best served over pasta or your favorite side.
Ingredients
Scale
Seafood
- 1 ¼ pounds scallops
For Searing
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
For Lemon Garlic 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 the scallops: Remove the side muscle from each scallop and pat them dry thoroughly with paper towels. This step ensures even cooking and a nicely seared crust.
- Sear the scallops: Heat 2 tablespoons olive oil in a large skillet over high heat. Arrange scallops in a single layer without crowding. Season with salt and pepper. Add 2 tablespoons butter to the skillet and sear scallops for 2 minutes per side until golden brown and cooked through. Work in batches if necessary to avoid steaming. Remove scallops and set aside on a plate.
- Make the lemon garlic sauce: In the same skillet or a separate one, heat 2 tablespoons olive oil over high heat. Add 2 tablespoons butter and let it melt. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in ¼ cup dry white wine and 2 tablespoons lemon juice. Season with salt and pepper and cook for 1 minute to reduce slightly, then turn off heat.
- Toss scallops in sauce: Return the seared scallops along with any juices back into the skillet with the lemon garlic sauce. Gently toss to coat evenly in the sauce.
- Serve: Serve the scallops immediately over cooked pasta or your preferred side dish to enjoy the full flavor.
Notes
- Patting scallops dry is crucial for a good sear.
- Use a heavy skillet for even heat distribution.
- Do not overcrowd the pan; cook scallops in batches if needed.
- Adjust seasoning to taste especially in the sauce for balance.
- Serve immediately to enjoy the best texture and flavor.
- Dry white wine works best; if avoiding alcohol, substitute with low-sodium chicken broth and an extra splash of lemon juice.
