Name: Pan Seared Scallops with Lemon Garlic Sauce Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1½ pounds large sea scallops (about 12–16); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 garlic cloves, minced; ½ cup dry white wine; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 2 tablespoons chopped fresh parsley; Salt and pepper, to taste

Description

This Pan Seared Scallops with Lemon Garlic Sauce recipe features tender, golden-crusted sea scallops cooked to perfection on the stovetop. The scallops are served with a bright and zesty lemon garlic butter sauce enhanced with white wine and fresh parsley, making it an elegant yet easy-to-prepare seafood dinner perfect for any occasion.

Ingredients

Scale

Seafood

1½ pounds large sea scallops (about 12–16)

Cooking Fats

2 tablespoons olive oil
2 tablespoons unsalted butter

Sauce

3 garlic cloves, minced
½ cup dry white wine
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley

Seasoning

Salt and pepper, to taste

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Instructions

Prepare Scallops: Pat the scallops dry thoroughly using paper towels to ensure a good sear. Season both sides of the scallops evenly with salt and pepper to taste.
Heat Pan and Sear Scallops: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the scallops carefully in a single layer, ensuring not to overcrowd the pan. Sear the scallops for 2–3 minutes per side until they develop a golden crust and are just opaque in the center. Remove scallops from the skillet and set aside.
Make Lemon Garlic Sauce: Reduce the heat to medium. Add butter and minced garlic to the same skillet and sauté for about 30 seconds until fragrant. Deglaze the skillet by pouring in the white wine, scraping the browned bits from the bottom. Allow the wine to reduce by half to intensify flavor.
Finish Sauce and Reheat Scallops: Stir in the fresh lemon juice and lemon zest. Let the sauce simmer for an additional 1–2 minutes to meld the flavors. Return the cooked scallops to the skillet briefly to warm through and coat with the sauce.
Serve: Plate the scallops and spoon the lemon garlic sauce over them. Garnish with chopped fresh parsley. Enjoy immediately with your choice of risotto, pasta, or crusty bread to soak up the delicious sauce.

Notes

Ensure the scallops are very dry before searing to achieve a beautiful, golden crust.
You can substitute chicken broth for white wine if you prefer a non-alcoholic version.
This dish pairs perfectly with risotto, pasta, or crusty bread to help soak up the flavorful sauce.