10-Minute Pan-seared Scallops Recipe With Lemony Garlic Butter Wine Sauce by Chef Gigi
I am always astonished at how a dish this delicious is made in 10 minutes or less. You will love the matrimony of delicate flavors and tender bites in this scallops recipe with a white wine garlic lemon sauce. I usually pair this seafood recipe with a side of steamed vegetables. You might even find yourself standing up over the stove and eating them right out of the pan. Shhh!
The scallops are cooked until golden and cooked through in a skillet. Remove the scallops from the pan to make the lemony garlic parsley wine sauce. To make the sauce, melt the butter in the skillet. Add the garlic, wine and broth and reduce by half before adding the lemon and parsley. Put the scallops back into the pan to bathe in the sauce, then plate and serve. Perfection!
Ask your fishmonger for only the muscle scallop, without the bright orange or coral-colored crescent-shaped roe still attached or any other parts of the shellfish. If you can only find them with the roe attached, you can pull them off and discard them. Also, remember, if purchasing frozen, wild-caught scallops is a good option.
Prep Time: 5 minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Servings: 2 to 4
- 2 tablespoons olive oil
- 1 1/2 pounds scallops
- 3 tablespoons unsalted butter (divided)
- 4 - 5 large garlic cloves, minced fine
- 1/4 cup dry white wine or broth
- 1/8 cup fish stock, vegetable broth or chicken stock
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- lemon zest, for garnish (optional)
Here's how to make it:
- If scallops are frozen, thaw them in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
- Heat olive oil in a large pan or skillet over medium-high heat until very hot and shimmering. Season the scallops with salt and pepper. Add the scallops to the hot pan in a single layer. Do not move them once they touch the hot pan. Make sure not to overcrowd the pan. It is crucial to sear, not steam. Overcrowding the pan with create steam. Work in batches if you need to. Pan fry for 2 minutes on one side until a luscious golden crust forms underneath. Flip and fry again for 2 minutes until crisp, lightly browned and cooked through. They will appear opaque in color. Remove from skillet and transfer to a plate.
- Reduce heat and add 2 tablespoons of the butter to the pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant, not brown, about 30 seconds. Remove the pan from the heat source and carefully add the wine and broth. Return to medium-high heat and bring to a simmer for 1 minute or until liquid reduces by about half. Stir in the remaining tablespoon of cold butter to thicken. Adjust the flavor with a squeeze of lemon juice.
- Return the scallops to the pan for a quick bath. Add parsley and swirl. Plate the scallops and spoon over the pan sauce. Garnish with optional lemon zest.
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