Scallop Martinis
Elevate your next dinner party with these show-stopping Scallop Martinis—a perfect fusion of elegance and flavor! Plump, tender sea scallops are seared to golden perfection and nestled atop a luxurious white wine and lemon cream sauce, all presented in a sophisticated martini glass for a unique and memorable presentation. Aromatic shallots, garlic, and fresh parsley infuse the sauce with depth, while the creamy texture is perfectly balanced by a zesty splash of lemon. This quick and impressive dish comes together in just 30 minutes, making it ideal for entertaining or a special date night. Garnish with a wedge of lemon or a sprinkle of parsley, and serve as an elegant appetizer or light entrée. Whether you're hosting or indulging in a culinary treat, Scallop Martinis will wow every guest at the table!
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 2 pieces shallots, finely chopped
- 0.5 cups dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons extra parsley or lemon wedges (for garnish)
Instructions
Pat the scallops dry with a paper towel and season them with half the salt and pepper.
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Once the butter starts to foam, add the scallops to the pan, ensuring they are not overcrowded. Cook for 2-3 minutes on each side until they are golden brown and translucent in the center. Remove from the pan and set aside.
In the same skillet, heat the remaining olive oil and 2 tablespoons of butter over medium heat. Add the shallots and garlic, and sauté for 2-3 minutes until softened but not browned.
Pour in the white wine and lemon juice, scraping the bottom of the pan to deglaze. Allow the liquid to reduce by half, about 3-4 minutes.
Lower the heat and stir in the heavy cream. Add the remaining butter, a little at a time, whisking until the sauce is smooth and velvety.
Season the sauce with the remaining salt and pepper. Stir in the parsley.
To assemble, spoon a few tablespoons of the sauce into the bottom of a martini glass. Place 2-3 scallops on top of the sauce in each glass.
Garnish with extra parsley or a lemon wedge if desired. Serve immediately.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.8 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1624 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.
