Sea Scallop Saute
Elevate your seafood game with this irresistible Sea Scallop Sauté, a quick and elegant dish perfect for any occasion. Tender sea scallops are perfectly seared in a harmonious blend of butter and olive oil, creating a golden-brown crust that locks in their natural sweetness. The dish is infused with the bold flavors of garlic, freshly squeezed lemon juice, and a splash of dry white wine, all brought together in a luscious pan sauce. A sprinkle of fresh parsley and optional red pepper flakes add a vibrant, flavorful finish. Ready in just 20 minutes, this easy scallop recipe is ideal for weeknight dinners yet sophisticated enough for special occasions. Serve it over your favorite pasta, alongside a crisp salad, or with crusty bread to soak up every last drop of the zesty garlic-butter sauce.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound sea scallops
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Pat the sea scallops dry with paper towels to ensure a good sear. Season both sides of the scallops with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the scallops, ensuring they are not crowded in the pan.
Sear the scallops for 2-3 minutes on one side until they develop a golden-brown crust. Do not move them during this time as this helps create a nice sear.
Flip the scallops and cook for another 1-2 minutes on the other side until cooked through (they should be 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 olive oil and butter to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2-3 minutes.
Stir in the lemon juice, red pepper flakes (if using), and fresh parsley. Taste and adjust the seasoning, adding more salt or pepper if needed.
Return the scallops to the pan and gently spoon the sauce over them. Cook for 1 minute to warm them through.
Serve immediately, drizzled with the garlic-butter sauce. Pair with a side of steamed vegetables, pasta, or crusty bread.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 325 mg | 7% | |
*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.
