Scallops Royale
Elevate your seafood dining experience with Scallops Royale, a luxuriously rich and flavorful dish perfect for special occasions or refined weeknight dinners. Featuring tender, golden-seared sea scallops bathed in a luscious sauce of dry white wine, heavy cream, and a hint of zesty lemon, this recipe strikes the perfect balance between elegance and indulgence. Aromatic shallots, garlic, and a touch of fresh parsley enhance the depth of flavors, while a final glossy swirl of butter ties everything together. Ready in just 35 minutes, Scallops Royale can be served over silky pasta or paired with crusty bread to soak up every drop of its heavenly sauce. Indulge in this gourmet seafood masterpiece and impress your guests or treat yourself to restaurant-quality dining at home.
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Recipe Information
Ingredients
- 12 pieces sea scallops
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium, finely chopped shallot
- 1 cup dry white wine
- 0.5 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 cloves, minced garlic
- 4 serving(s), optional for plating cooked pasta or crusty bread
Instructions
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter is melted and slightly foamy.
Add the scallops in a single layer, ensuring they are not overcrowded. Sear for 2-3 minutes without moving them, until a golden crust forms.
Flip the scallops and cook for an additional 2 minutes, or until just cooked through. Remove and set aside on a plate covered with foil to keep warm.
Lower the heat to medium and add 1 tablespoon of butter to the skillet. Add the chopped shallot and minced garlic, stirring frequently, for 1-2 minutes or until fragrant and softened.
Deglaze the pan with the dry white wine, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and lemon zest, and continue to simmer for another 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the skillet from heat and whisk in the remaining tablespoon of butter until the sauce is smooth and glossy.
Return the scallops to the skillet, spooning the sauce over them to coat. Sprinkle with fresh parsley for garnish.
Serve immediately over cooked pasta or alongside crusty bread to soak up the sauce, if desired. Enjoy immediately!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 39% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 452 mg | 10% | |
*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.
