Scallops Sweetheart for 2
Elevate your next date night with "Scallops Sweetheart for 2," a restaurant-worthy dish that’s surprisingly easy to prepare at home. Featuring perfectly seared, golden-brown sea scallops bathed in a luscious garlic-butter sauce infused with bright lemon and dry white wine, this recipe is tailor-made for an intimate, indulgent meal. With just 10 minutes of prep and 10 minutes of cooking time, you’ll have a light yet luxurious dinner on the table in no time. Garnished with fresh parsley and a squeeze of citrus, these scallops shine as a centerpiece, ideal for pairing with a crisp white wine or a side of silky mashed potatoes. Whether you're celebrating a special occasion or simply spoiling your sweetheart, this refined seafood recipe is sure to impress.
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Recipe Information
Ingredients
- 8 large Sea scallops
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 medium Lemon
- 2 tablespoons Fresh parsley
- 0.25 cups Dry white wine
Instructions
Pat the sea scallops dry with paper towels to remove moisture, ensuring a good sear.
Season both sides of the scallops with kosher salt and black pepper evenly.
Heat olive oil in a large skillet over medium-high heat until it shimmers but doesn’t smoke.
Place the scallops in the skillet, ensuring they do not touch. Sear for 2-3 minutes on one side without moving them until a golden-brown crust forms.
Flip the scallops and sear the other side for another 2 minutes until opaque and cooked through. Remove scallops from the skillet and set aside on a plate tented with foil to keep them warm.
Reduce the heat to medium and add unsalted butter to the skillet. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant.
Pour in the dry white wine and juice from half the lemon. Scrape the bottom of the skillet to deglaze and remove any brown bits. Simmer for 1-2 minutes to reduce slightly.
Chop the fresh parsley and stir it into the sauce. Taste the sauce and adjust seasoning if necessary.
Return the scallops to the skillet briefly to coat them in the sauce.
Plate the scallops, spooning the garlic-butter sauce over them. Garnish with a wedge of lemon and additional parsley if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 994 mg | 21% | |
*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.
