Description
This Pan Seared Scallops with Lemon Garlic Sauce recipe features perfectly seared large sea scallops cooked to a golden crust and delicately complemented by a bright, flavorful lemon garlic butter sauce. Quick and elegant, it’s a perfect main course for a sophisticated seafood dinner that pairs beautifully with risotto, pasta, or crusty bread.
Ingredients
Main Ingredients
- 1½ pounds large sea scallops (about 12–16)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Scallops: Pat the scallops dry thoroughly using paper towels to ensure a good sear. Season both sides with salt and pepper to taste.
- Sear the Scallops: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the scallops in a single layer without overcrowding the pan. Sear each side for 2 to 3 minutes until a golden crust forms and the scallops turn just opaque in the center. Remove scallops from the skillet and set aside.
- Make the Lemon Garlic Sauce: Reduce heat to medium, add butter and minced garlic to the skillet, and sauté for about 30 seconds until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine reduce by half, then stir in fresh lemon juice and zest. Allow the sauce to simmer gently for 1 to 2 minutes.
- Combine and Serve: Return the scallops briefly to the skillet to warm them through in the sauce. Spoon the lemon garlic sauce over the scallops, garnish with chopped fresh parsley, and serve immediately.
Notes
- Ensure scallops are very dry before searing to achieve a perfect crust.
- To accommodate dietary preferences, substitute chicken broth for white wine if desired.
- This dish pairs wonderfully with risotto, pasta, or crusty bread to soak up the delicious sauce.
