Scallops with Lemon Chive Sauce
Elevate your seafood dinner with this elegant recipe for Scallops with Lemon Chive Sauce. Tender, golden-seared sea scallops are paired with a velvety sauce made from dry white wine, heavy cream, fresh lemon juice, and fragrant chives. The balance of bright citrus and creamy richness creates a restaurant-quality dish that's ready in just 25 minutes, perfect for both weeknight meals and special occasions. Serve these scallops over pasta, rice, or alongside a crisp green salad for a complete and refined dining experience. With its irresistible flavors and simple cooking techniques, this scallop recipe is sure to impress your guests and delight your taste buds!
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Recipe Information
Ingredients
- 12 large Sea scallops
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves, minced Garlic
- 0.25 cups Dry white wine
- 0.5 cups Heavy cream
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons, finely chopped Chives
Instructions
Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and sizzling.
Place the scallops in the skillet, making sure not to overcrowd them. Sear for 2-3 minutes per side, or until a golden crust forms. Remove the scallops from the skillet and set aside on a plate.
Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds, until fragrant.
Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon and simmer for 1-2 minutes until the liquid reduces slightly.
Stir in the heavy cream, lemon zest, and lemon juice. Let the sauce simmer for another 2-3 minutes, or until thickened.
Remove the skillet from heat and stir in the chopped chives. Taste the sauce and adjust the seasoning with additional salt or pepper, if needed.
Return the scallops to the skillet and gently spoon the sauce over them to coat. Allow the scallops to warm through for about 1 minute.
Serve the scallops immediately, garnished with additional chives if desired. Pair with pasta, rice, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.5 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1293 mg | 28% | |
*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.
