French Scallops
Indulge in the elegance of "French Scallops," a gourmet dish that combines tender, golden-seared sea scallops with a velvety white wine cream sauce. This French-inspired recipe brings together the delicate flavors of garlic, shallots, and a hint of lemon, balanced perfectly with rich heavy cream and a splash of dry white wine. Finished with a touch of fresh parsley and a buttery sheen, these scallops are a luxurious yet surprisingly simple meal, ready in just 30 minutes. Perfect for a romantic dinner or an impressive dinner party starter, serve these succulent scallops with crusty bread or a light salad for a restaurant-quality experience at home. Whether you're a seafood lover or looking to impress, this "French Scallops" recipe is destined to become a favorite.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 0.33 cup Dry white wine
- 2 tablespoons Lemon juice
- 2 tablespoons Heavy cream
- 2 tablespoons, finely chopped Parsley
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
- 2 tablespoons Flour
Instructions
Pat the sea scallops dry with paper towels, removing as much moisture as possible to ensure a good sear. Lightly dust them on both sides with flour and season with a pinch of salt and pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and 2 tablespoons of olive oil.
When the butter is melted and starts to foam, add the scallops to the skillet in a single layer. Make sure not to overcrowd the pan. Sear for 2-3 minutes on each side until they develop a golden-brown crust and are opaque in the center. Remove the scallops from the pan and set aside.
Reduce the heat to medium and add another tablespoon of butter to the skillet. Stir in the finely chopped shallot and minced garlic, sautéing for 1-2 minutes until softened and fragrant.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes until it reduces slightly.
Stir in the lemon juice and heavy cream. Allow the sauce to cook for another 2 minutes while stirring gently.
Return the scallops to the skillet, spooning some of the sauce over them. Simmer for 1-2 minutes to warm them through, ensuring they are not overcooked.
Remove the skillet from the heat and finish the dish by adding the remaining tablespoon of butter and the chopped parsley. Stir until the butter melts into the sauce.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the French scallops immediately, garnished with extra parsley if desired. They pair beautifully with crusty bread, rice, or a light salad.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 3611 mg | 157% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.8 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1438 mg | 31% | |
*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.
