Seared Scallops in Lemon Wine Butter Sauce

Step-by-step instructions

Pat the scallops completely dry; season both sides generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until it shimmers.
Add the scallops in a single layer, taking care not to overcrowd the pan. Sear for about 2–3 minutes on each side until they’re a deep golden brown. Remove and set aside.
Lower the heat to medium and melt the butter in the same skillet.
Add in the minced garlic and cook for about 30 seconds, just until it becomes fragrant.
Pour in the dry white wine and fresh lemon juice, scraping up the tasty browned bits from the bottom of the pan. Simmer for about 2–3 minutes until slightly reduced.
Mix in the lemon zest and chopped parsley before returning the scallops to the skillet.
Spoon the sauce over the scallops and let everything cook together for just 1 minute to warm through.
Serve immediately, garnished with extra sauce and lemon slices.

Best ways to enjoy it

To create a remarkable dining experience, serve these beautiful scallops over a bed of light pasta or creamy risotto. Roasted asparagus, sautéed spinach, or a fresh garden salad also complement this dish wonderfully. For a touch of elegance, consider garnishing the plate with additional parsley and vibrant lemon slices. The visual appeal of your dish can elevate the dining experience and tantalize the taste buds even before the first bite!

How to store

If you happen to have leftovers (which is rare with this delicious recipe!), it’s important to store them properly. Let the scallops and sauce cool completely, then transfer them to an airtight container. They can be kept in the fridge for up to two days or frozen for about a month. When reheating, do so gently in a pan over low heat to avoid drying out the scallops. Remember to discard any leftovers that have been at room temperature for more than two hours for food safety.

Helpful cooking tips

Achieving perfectly seared scallops really comes down to a few key factors. Ensure that your scallops are thoroughly dried with paper towels—that’s crucial for a nice crust. Don’t be tempted to overcrowd the pan when searing; this ensures that the scallops brown properly instead of steaming. Lastly, remember that timing is everything; scallops cook quickly, so keep an eye on them to avoid overcooking.

Creative twists

Feeling adventurous? You can switch things up by infusing the sauce with different flavors, like adding a splash of orange juice or a pinch of red pepper flakes for extra heat. For those looking to try a spin, consider adding capers for a briny twist or a sprinkling of fresh herbs like tarragon or chives to enhance the flavor profile. Each variation will bring a new layer of excitement to this classic dish.

Common questions

What’s the prep time for this recipe?
The total prep time should be around 10 minutes, while the cooking time is about 10-15 minutes, making the complete recipe ready in under 30 minutes.

Can I use frozen scallops?
While fresh scallops are preferred for the best flavor and texture, you can use frozen ones. Just ensure they are thoroughly thawed and well-dried before cooking.

How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to two days or can be frozen for approximately a month. Always reheat gently to maintain the best texture.

Can I make this dish ahead of time?
While the scallops are best served fresh, you can prep the sauce ahead of time and simply reheat it when you’re ready to sear the scallops.