Scallops in White Wine
Elevate your seafood dining experience with this luxurious Scallops in White Wine recipe, a quick yet elegant dish perfect for romantic dinners or special occasions. Tender sea scallops are perfectly seared to achieve a golden crust, then nestled into a luscious, creamy white wine sauce infused with garlic, fresh lemon juice, and a hint of zest for brightness. The sauce, enriched with heavy cream and garnished with fresh parsley, is the star of the dish, creating a flavor-packed pairing that beautifully complements the delicate sweetness of the scallops. Ready in just 30 minutes, this restaurant-quality seafood recipe makes for an impressive meal when served with crusty bread, silky pasta, or fluffy rice to soak up every last drop of its velvety sauce.
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Flour
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 0.5 cup Dry white wine
- 0.25 cup Heavy cream
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
Instructions
Pat the scallops dry with paper towels, removing as much moisture as possible to ensure a good sear. Season both sides of the scallops with salt and black pepper.
Lightly dust the scallops with the flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until the mixture is hot and shimmering.
Place the scallops in the skillet in a single layer, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust and are opaque in the center. Remove the scallops from the skillet and set them aside on a plate.
Lower the heat to medium and add the remaining butter and olive oil to the skillet. Once melted, add the minced garlic, stirring constantly for about 30 seconds until fragrant.
Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and release any browned bits. Let the wine simmer for about 2 minutes, reducing slightly.
Stir in the heavy cream, lemon juice, and lemon zest. Allow the sauce to cook for another 2 minutes, stirring occasionally, until it thickens slightly.
Return the seared scallops to the skillet, spooning the sauce over them. Cook for 1-2 minutes, just to warm the scallops through.
Garnish the dish with chopped parsley before serving. Serve immediately with crusty bread, rice, or pasta to soak up the sauce.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.6 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 428 mg | 9% | |
*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.
