Francos Sea Scallops in White Wine Sauce
Elevate your seafood dining experience with Franco's Sea Scallops in White Wine Sauce, a luxurious yet approachable dish that’s perfect for weeknight dinners or special occasions. Tender, golden-browned sea scallops are the star of this recipe, complemented by a silky, aromatic white wine sauce infused with garlic, fresh parsley, and a hint of zesty lemon. The optional touch of heavy cream adds a luscious richness, while a sprinkle of lemon zest brings a refreshing brightness to the dish. Ready in just 25 minutes, this versatile recipe pairs beautifully with pasta, rice, or sautéed spinach, making it an elegant addition to your culinary repertoire. Whether you’re a seafood aficionado or trying scallops for the first time, this quick and flavorful scallop recipe is sure to impress.
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Recipe Information
Ingredients
- 1 pound sea scallops
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 0.5 cup dry white wine
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream (optional)
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
Instructions
Pat the sea scallops dry with paper towels to remove excess moisture. Sprinkle them evenly with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil. Once the butter is melted and the pan is hot, add the scallops in a single layer. Be careful not to overcrowd the pan.
Cook the scallops for 2-3 minutes on one side without moving them, until they form a golden-brown crust. Flip the scallops carefully and cook for another 2-3 minutes on the other side. Remove the scallops from the skillet and transfer to a plate. Cover loosely with foil to keep warm.
Reduce heat to medium and add the remaining 1 tablespoon of butter to the skillet. Stir in the minced garlic and sauté for about 1 minute until fragrant, but not browned.
Deglaze the pan by pouring in the white wine. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Simmer the wine for 2-3 minutes to reduce slightly.
Stir in the lemon juice, heavy cream (if using), and fresh parsley. Let the sauce simmer for 1-2 minutes until slightly thickened.
Return the scallops to the skillet, spooning the sauce over them to coat. Heat for 1-2 minutes to warm the scallops through.
Garnish with lemon zest and additional parsley, if desired. Serve immediately over pasta, rice, or a bed of sautéed spinach.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.6 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1637 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
