Description
Succulent pan-seared scallops in lemon wine sauce dance with elegant simplicity, bringing Mediterranean coastal flavors to your dinner table. Delicate seafood meets zesty citrus and white wine, creating a restaurant-quality dish you can effortlessly craft at home.
Ingredients
Scale
Main Ingredients:
- 1 pound sea scallops
- 1 cup white wine
- 2/3 cup heavy whipping cream
Seasonings and Spices:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
Cooking Fats and Garnish:
- 2 tablespoons olive oil
- 2 tablespoons butter
- chopped fresh parsley for garnish
Instructions
- Retrieve frozen scallops from refrigerator and gently pat completely dry using paper towels, ensuring moisture-free surface for optimal caramelization. Season generously with salt and pepper.
- Position heavy skillet over high heat, allowing surface to become scorching hot. Pour olive oil, watching for near-smoking point indicating perfect temperature.
- Carefully arrange scallops in skillet, maintaining substantial spacing between each piece. Sear for approximately 2 minutes until golden-brown crust develops underneath, creating crisp exterior.
- Rotate scallops delicately, cooking additional 60 seconds. Ensure center remains slightly translucent while exterior appears firm. Transfer immediately to serving plate to prevent overcooking.
- Reduce skillet temperature to medium, gently wipe surface clean. Introduce butter and mince garlic, stirring quickly to release aromatic essence without burning.
- Deglaze pan with white wine, allowing liquid to reduce by half over 3 minutes. This concentrates flavor profile and eliminates alcohol content.
- Incorporate heavy cream and fresh lemon juice, simmering 2 minutes until sauce thickens slightly. Swirl remaining butter into mixture, creating silky, luxurious consistency.
- Cascade sauce elegantly over prepared scallops. Garnish with finely chopped parsley for vibrant color and fresh herbaceous note.
Notes
- Always choose fresh, dry-packed scallops for the best searing results, avoiding watery ones that release too much moisture.
- Pat scallops completely dry with paper towels to ensure a perfect golden-brown crust and prevent steaming instead of searing.
- Use a stainless steel or cast-iron skillet for the most even and high-heat cooking, creating that restaurant-quality crispy exterior.
- Watch cooking time carefully, as scallops cook quickly and can become tough and rubbery if overcooked; aim for a slightly translucent center.
- For a gluten-free version, ensure the white wine is gluten-free and skip any potential flour-based thickeners.
- To reduce calories, swap heavy cream with half-and-half or coconut cream for a lighter sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 410
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 80 mg