Description
A quick, elegant, and restaurant-quality weeknight dinner featuring seared scallops in a rich, tangy lemon butter cream sauce. Ready in just 15 minutes.
Ingredients
Scale
- 1 pound sea scallops (dry-packed, thawed if frozen, side muscle removed)
- 2 tablespoons neutral oil (avocado or grapeseed)
- Kosher salt and freshly cracked black pepper
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- ½ cup heavy cream
- 1 large lemon (zested and juiced)
- 2 tablespoons fresh parsley, chopped
Instructions
- Thaw frozen scallops if necessary, remove side muscles, and pat them extremely dry with paper towels.
- Season scallops generously with salt and pepper on both sides.
- Heat neutral oil in a large skillet (cast iron or stainless steel) over medium-high heat until shimmering.
- Place scallops in the pan without overcrowding. Sear for 2-3 minutes until golden brown, then flip and cook for another 1-2 minutes. Remove scallops and set aside.
- Reduce heat to medium. Add butter to the same pan. Once melted, add garlic and cook for 30 seconds until fragrant.
- Pour in white wine to deglaze the pan, scraping up brown bits. Simmer for 1 minute to cook off alcohol.
- Stir in heavy cream and bring to a gentle simmer. Cook for 1-2 minutes until slightly thickened.
- Add lemon zest and juice. Taste and adjust salt if needed.
- Return scallops to the pan, spooning sauce over them. Warm through for 30 seconds.
- Garnish with fresh parsley and serve immediately.
Notes
Ensure scallops are completely dry before searing to prevent steaming. Do not overcrowd the pan. If using frozen scallops, thaw completely and dry thoroughly. For a non-alcoholic version, substitute wine with chicken broth and extra lemon juice. Do not microwave leftovers as scallops will become rubbery.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pound of scallops
- Calories: 320
- Sugar: 2
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 4
- Protein: 22
Keywords: scallops, lemon butter sauce, quick dinner, weeknight meal, seafood, low carb, keto friendly, easy recipe, 15 minute dinner