Scallops Charleston Style
Elevate your seafood game with Scallops Charleston Style, a luxurious dish inspired by the rich culinary traditions of the South. Tender, caramelized sea scallops are perfectly seared to golden perfection, then bathed in a creamy, citrus-infused sauce made with dry white wine, fresh lemon juice, and a hint of Old Bay seasoning. Aromatic shallots, garlic, and parsley lend depth and freshness to the dish, while a final swirl of heavy cream creates a velvety finish. This quick and elegant recipe, ready in just 35 minutes, is perfect for impressing dinner guests or turning any night into a special occasion. Serve over rice, with crispy bread, or atop creamy grits for a flavorful, Charleston-style feast that pairs sophistication with Southern comfort.
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Recipe Information
Ingredients
- 16 pieces large sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely minced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 0.5 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 cup heavy cream
Instructions
Pat the scallops dry with paper towels to remove excess moisture, ensuring they sear nicely during cooking.
Season both sides of the scallops with kosher salt, black pepper, and Old Bay seasoning.
Heat a large skillet over medium-high heat and add 2 tablespoons of butter and the olive oil. Once the butter is melted and the pan is hot, carefully place the scallops in the skillet, leaving space between each one.
Sear the scallops for 2-3 minutes on each side until golden brown and caramelized. Transfer the scallops to a plate and cover loosely with foil to keep warm.
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Stir in the minced shallots and garlic, cooking for 2-3 minutes until fragrant and softened.
Deglaze the pan by pouring in the dry white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Allow the liquid to simmer and reduce by half, about 3-4 minutes.
Stir in the heavy cream and chopped parsley, cooking for another 1-2 minutes until the sauce thickens slightly. Taste and adjust seasoning, if needed.
Return the scallops to the skillet, spooning the sauce over the top. Let the scallops warm through for 1-2 minutes without overcooking them.
Serve the scallops immediately, spooning the rich Charleston-style sauce over them. Pair with rice, crusty bread, or creamy grits for a complete Southern-inspired meal.
Nutrition Facts
Calories |
1575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1892 mg | 40% | |
*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.
