How To Make Seared Scallops in Lemon Cream
A bright and tangy taste will envelop the taste buds with these seared scallops topped with a rich and creamy lemon wine sauce – perfect for special dinners
Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
Heat oil over high heat in a nonstick skillet.
Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
Remove from heat and place on a plate to rest.
Reduce heat to medium and wipe-out skillet with a paper towel.
Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
Drizzle sauce over scallops and sprinkle with parsley.
- Calories: 378.25kcal
- Fat: 27.78g
- Saturated Fat: 13.87g
- Trans Fat: 0.24g
- Monounsaturated Fat: 10.72g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 7.27g
- Fiber: 0.17g
- Sugar: 1.81g
- Protein: 14.79g
- Cholesterol: 96.82mg
- Sodium: 543.06mg
- Calcium: 46.64mg
- Potassium: 330.94mg
- Iron: 0.83mg
- Vitamin A: 222.54µg
- Vitamin C: 5.26mg
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