Pan Seared Scallops with Lemon Sauce
Elevate your seafood game with these exquisite Pan Seared Scallops with Lemon Sauce, a restaurant-quality dish that's surprisingly simple to make at home. This recipe features golden, caramelized sea scallops, perfectly seared in olive oil for a crisp crust and tender interior. A luscious lemon-butter sauce, enriched with white wine, cream, and fragrant shallots, provides the perfect balance of brightness and richness. Garnished with fresh parsley, this elegant entrée is ready in just 25 minutes, making it an ideal choice for weeknight dinners or special occasions. Serve these flavorful scallops over pasta, rice, or alongside a crisp green salad for a show-stopping seafood feast. Perfect for seafood lovers, this recipe is your key to impressing dinner guests with minimal effort and maximum flavor.
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Recipe Information
Ingredients
- 12 pieces Sea scallops (dry-packed, large)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Shallot (finely chopped)
- 0.25 cup White wine
- 0.25 cup Chicken or vegetable stock
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Heavy cream
- 1 tablespoon Fresh parsley (chopped)
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Sprinkle both sides evenly with salt and pepper.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering.
Place the scallops in the skillet in a single layer, leaving space between each one. Sear for 2-3 minutes on each side, until golden brown and opaque in the center. Remove the scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the finely chopped shallot. Sauté for 2-3 minutes until softened and translucent.
Deglaze the skillet by pouring in the white wine. Scrape the bottom of the pan with a wooden spoon to release any brown bits. Let the wine reduce by half, about 2 minutes.
Add the chicken or vegetable stock and fresh lemon juice to the skillet. Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
Stir in the heavy cream and simmer for another minute, until the sauce thickens slightly. Season the sauce to taste with additional salt and pepper, if needed.
Return the scallops to the skillet and spoon the lemon sauce over them to warm them through, about 1 minute.
Sprinkle the dish with fresh parsley and serve immediately. Pair with cooked pasta, rice, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.9 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1310 mg | 28% | |
*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.
