Description
Succulent scallops in lemon wine sauce dance with Mediterranean elegance, bringing coastal flavors to your dinner table. Delicate seafood meets crisp white wine and zesty citrus, creating a restaurant-worthy dish you’ll savor with each delightful bite.
Ingredients
Scale
Main Seafood Ingredients:
- 1 lb sea scallops
- 2 tbsp olive oil
Sauce Ingredients:
- 1/2 cup white wine
- 1/4 cup fresh lemon juice
- 2 tbsp unsalted butter
Herbs and Seasonings:
- 2 cloves garlic, minced
- 1 tsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon zest, grated
Instructions
- Pat scallops thoroughly dry with paper towels to ensure optimal searing and prevent moisture interfering with caramelization.
- Season scallops evenly with salt and pepper, creating a delicate flavor foundation.
- Heat olive oil in a large skillet over medium-high heat until shimmering and almost smoking, approximately 2-3 minutes.
- Carefully place scallops in the hot skillet, ensuring they are not overcrowded to achieve a golden-brown crust, cooking for 2-3 minutes on each side.
- Remove perfectly seared scallops and transfer to a warm plate, keeping them tender and warm.
- Reduce skillet heat to medium and add minced garlic, sautéing briefly until fragrant without browning, about 30 seconds.
- Pour white wine and lemon juice into the skillet, scraping up any flavorful browned bits from the pan’s bottom.
- Simmer sauce for 2-3 minutes, allowing it to reduce and concentrate its tangy, complex flavors.
- Whisk in butter until the sauce becomes silky and slightly thickened.
- Sprinkle fresh parsley and lemon zest into the sauce, enhancing its bright, aromatic profile.
- Return scallops to the skillet, gently coating them with the luscious lemon wine sauce.
- Serve immediately, drizzling remaining sauce over the scallops for maximum flavor impact.
Notes
- Moisture Control ensures perfect searing by thoroughly patting scallops dry with paper towels, preventing steaming and promoting a golden-brown crust.
- Temperature Precision matters when heating the skillet, aiming for medium-high heat that’s almost smoking to create an ideal caramelization environment.
- Avoid Overcrowding the pan to maintain high heat and prevent scallops from releasing excess moisture, which can lead to rubbery texture instead of a crisp exterior.
- Butter Technique involves whisking gradually to create a silky, emulsified sauce that coats the scallops with a luxurious, glossy finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 60 mg