Ingredients
Scale
- 1 pound sea scallops
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter divided
- 2 cloves garlic minced
- 1 cup white wine
- ⅔ cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- chopped fresh parsley for garnish
Instructions
- Prepare the scallops: If your scallops are frozen, be sure to defrost them in the fridge overnight. Pat them dry really well with paper towels. This is so important for getting a good sear. If they’re wet, they’ll steam rather than brown.
- Season and heat the pan: Generously season the scallops with kosher salt and pepper. Heat olive oil in your nonstick skillet over high heat. You want the oil to shimmer—if it’s not hot enough, you won’t get that golden crust we’re after.
- Sear the scallops: Once the oil is smoking slightly, place the scallops in the pan, flat side down. Make sure not to crowd them—work in batches if needed. Sear them for about 2 minutes until the bottoms are golden brown. Flip and cook for another minute on the other side. The trick here is not to overcook—scallops should be firm but still tender when pressed. I’ve definitely overcooked my fair share in the past, so watch them closely!
- Make the sauce: Remove the scallops from the pan and reduce the heat to medium. Wipe the skillet clean (you don’t want burnt bits in your sauce). Add a tablespoon of butter, followed by the minced garlic. Cook just until fragrant, about 30 seconds. Next, add the white wine, and let it reduce by half—this should take about 3 minutes. Then stir in the heavy cream and lemon juice and let the sauce simmer for another 2 minutes or until it thickens slightly. Finally, swirl in the remaining butter for that extra velvety finish.
- Serve and garnish: Drizzle the sauce over your scallops, and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve immediately!
Notes
Presentation and serving ideas
When it comes to plating, simplicity is key. Arrange the scallops in a neat row or circle on a plate, and spoon the lemon wine sauce generously over the top. For a pop of color, garnish with fresh parsley and perhaps a few lemon wedges on the side. If you’re feeling fancy, you could even sprinkle a little zest over the top. Serve with crusty bread to mop up that delicious sauce, or alongside some fluffy rice or risotto to make it a full meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner