Directions to follow

1. Pat the scallops completely dry. Season each side with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the scallops in a single layer and sear them for 2–3 minutes per side until they turn a deep golden color. Avoid overcrowding the pan. Once done, remove them and set aside.
4. Lower the heat to medium and add the butter to the same skillet.
5. Stir in the minced garlic and cook for about 30 seconds until fragrant.
6. Pour in the dry white wine and fresh lemon juice, scraping up any browned bits from the skillet, and allow it to simmer for 2–3 minutes until reduced slightly.
7. Add the lemon zest and chopped parsley, then return the scallops to the pan.
8. Spoon the sauce over the scallops and cook for an additional minute to warm them through.
9. Serve immediately with the extra sauce drizzled over and lemon slices for garnish.

Best ways to enjoy it

These seared scallops shine when served alongside a bed of creamy risotto or garlic mashed potatoes. They’re also fantastic over a light salad or with grilled vegetables for a refreshing touch. Don’t forget to add some crusty bread on the side to soak up that luscious lemon wine butter sauce!

Keeping leftovers fresh

If you have any leftovers (though they’ll be hard to resist), let the scallops cool down before placing them in an airtight container. They can be safely stored in the fridge for up to two days. When reheating, do it gently in a skillet on low heat to prevent them from becoming rubbery.

If you plan on freezing, be aware that the texture of scallops may change once thawed. You can freeze them for up to a month but consume them preferably sooner for the best taste and quality.

Helpful cooking tips

• Patience is key: Ensure the skillet is hot enough before adding the scallops. This prevents them from sticking and helps create that gorgeous golden crust.
• Quality counts: Use fresh scallops for the best flavor. Look for ones that are unstained and have a mild scent of the sea.
• Don’t rush the sauce: Allowing the sauce to simmer for a few minutes builds depth in flavor, making it even more scrumptious.

Creative twists

Feel free to give this dish a twist! Try adding capers for a briny kick or infuse the sauce with a splash of your favorite herbs, like thyme or dill. For a spicy version, sprinkle in some crushed red pepper flakes during the garlic phase. And if you’re looking for a different citrus profile, try switching the lemon with orange or grapefruit juice.

Your questions answered

How long does it take to prepare this dish?

You’ll need about 15 minutes for preparation and another 10 minutes for cooking, making it a quick 25-minute meal from start to finish.

Can I substitute the scallops with another seafood?

Yes! You can use shrimp or even filets of fish like sole or tilapia. Just be mindful of the cooking times, as they may vary.

How do I prevent scallops from overcooking?

Keep a close eye on the scallops while searing them. They only need about 2–3 minutes on each side. The goal is to achieve a golden crust without cooking them to a rubbery texture.

Now you’re all set to create a dish that’s sure to impress anyone at your dinner table! Enjoy every moment, from prepping the ingredients to savoring that irresistible lemon wine butter sauce.

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