Description
This Lemon Garlic Scallops recipe features tender, seared scallops cooked to golden perfection and coated in a zesty lemon garlic sauce with a hint of white wine. Ready in just 10 minutes, this dish is perfect for a quick and elegant seafood dinner that pairs beautifully with pasta or a fresh salad.
Ingredients
Scale
Scallops
- 1 ¼ pounds scallops
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Lemon Garlic Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- ¼ cup dry white wine (such as Pinot Grigio)
- 2 tablespoons lemon juice (from 1 lemon)
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Instructions
- Prepare Scallops: Remove the side muscle from each scallop to ensure tenderness, then pat them dry thoroughly with paper towels to promote proper searing.
- Sear Scallops: Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the scallops in a single layer without crowding. Season them with salt and pepper, then add 2 tablespoons of butter. Sear the scallops for about 2 minutes on each side until they are golden brown and cooked through. If needed, cook in batches to avoid overcrowding. Transfer the scallops to a plate once done.
- Make Sauce: In the same or a separate skillet, heat 2 tablespoons olive oil over high heat. Add 2 tablespoons butter and melt it. Add the minced garlic and sauté just until fragrant but not browned, about 30 seconds to 1 minute. Pour in ¼ cup dry white wine and 2 tablespoons lemon juice, then season with salt and pepper. Cook the sauce for about 1 minute until slightly reduced and aromatic, then turn off the heat.
- Combine and Serve: Add the seared scallops along with any juices released back into the skillet with the lemon garlic sauce. Toss gently to coat the scallops evenly. Serve immediately, ideally over a bed of cooked pasta or with your preferred side.
Notes
- Removing the side muscle from scallops is important for a tender bite.
- Patting scallops dry helps achieve a nice golden sear.
- Cooking scallops in batches prevents steaming and promotes even browning.
- Use a dry white wine like Pinot Grigio for best flavor in the sauce.
- This dish pairs wonderfully with pasta, crusty bread, or a fresh green salad.
