Scallops Alexandra
Elevate your seafood dinner game with 'Scallops Alexandra,' a luxurious dish featuring tender, golden-seared sea scallops nestled in a velvety cream sauce infused with dry white wine, aromatic shallots, and a touch of fresh lemon zest. This elegant recipe is surprisingly easy to prepare, coming together in just 25 minutes, making it perfect for both weeknight indulgence and special occasions. The rich, buttery sauce pairs beautifully with fresh parsley for a pop of color and flavor, while serving suggestions like crusty bread, fluffy rice, or al dente pasta complete this restaurant-quality meal. Whether you're a seafood aficionado or looking to impress guests with a sophisticated plate, Scallops Alexandra is an irresistible choice you'll return to time and again.
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Recipe Information
Ingredients
- 12 large Sea scallops
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 0.5 cup Dry white wine
- 0.5 cup Heavy cream
- 1 teaspoon Lemon zest
- 1 tablespoon, chopped Fresh parsley
- 1 teaspoon (to taste) Kosher salt
- 0.5 teaspoon (to taste) Black pepper
Instructions
Pat the sea scallops dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Place the scallops in the pan, ensuring they are not touching. Sear for 2-3 minutes on the first side without moving them, until a golden crust forms.
Flip the scallops and sear the other side for 2 minutes, then remove them from the pan and set aside on a plate.
Reduce the heat to medium, and add 1 tablespoon of butter to the pan. Stir in the chopped shallot and sauté until softened and translucent, about 2 minutes.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 3 minutes.
Lower the heat to medium-low and pour in the heavy cream. Stir and cook for another 2 minutes to thicken slightly.
Add the remaining 2 tablespoons of butter, lemon zest, and half of the chopped parsley. Stir to combine and season the sauce with salt and pepper to taste.
Return the scallops to the pan, nestling them into the sauce, and cook for 1 more minute to warm through.
Serve the scallops and sauce immediately, garnished with the remaining parsley, alongside crusty bread, rice, or pasta.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 49.9 g | 250% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 361 mg | 120% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1399 mg | 30% | |
*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.
