Seared scallops in lemon wine butter sauce are simply divine! You’re looking at a dish that’s equal parts elegant and indulgent, yet quick enough for a weeknight meal. Imagine the sear on those large sea scallops—crispy edges with a tender, moist center—and you’re already halfway to culinary bliss. This recipe continues to be a favorite of mine because it showcases the natural sweetness of the scallops while elevating them with a zesty wine and butter sauce. Whether you’re planning a special dinner or just craving something exquisite, this dish will impress your palate and your guests.
Why you’ll love this dish
This recipe stands out for several reasons. First, it’s quick to prepare, making it perfect for those busy weeknights when you want something gourmet without spending hours in the kitchen. With just a handful of ingredients, you’ll create a memorable meal that feels luxurious yet remains accessible. Moreover, scallops are known for their health benefits; they are low in calories and high in protein, making this dish a great option for a guilt-free indulgence.
“I made these scallops for a dinner party, and everyone raved about them! The sauce was so good, we nearly licked our plates clean.”
How this recipe comes together
In this recipe, we’ll be searing scallops for that perfect, golden crust, then bathing them in a rich lemon wine butter sauce. You’ll start by seasoning and drying the scallops, which is essential for achieving a good sear. Then, you’ll sauté garlic, add wine and lemon juice, and let it reduce to intensify those flavors. Finally, we’ll return the scallops to the pan to soak up that delicious sauce. Ready to dive in? Let’s get to the ingredients!
What you’ll need
Gather these items to create your dish:
- 1 1/2 lb large sea scallops, patted very dry
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, finely chopped
- Lemon slices, for garnish
Feel free to substitute the white wine with vegetable broth for a non-alcoholic version, or use ghee instead of butter for a dairy-free option.
