Recipe: Pan-Seared Scallops with Lemon-White Wine Drizzle

Prep Time: 5 min

Cook Time: 8-10 min

Total Time: 13-15 min

Ingredients:

  • 12 Sea scallops, cleaned and patted dry
  • 1 tbsp Olive oil
  • 1/2 tsp Unsalted butter

  • Salt, to taste

  • Freshly cracked black pepper, to taste
  • 1/4 cup Dry white wine

  • Juice of 1/2 lemon

Directions:

1. Prepare the scallops:

2. Pat the scallops thoroughly dry with paper towels – this step is key to a good sear. Lightly season with salt.

3. Sear the scallops:

4. In a nonstick or cast-iron skillet, heat the olive oil over medium-high heat until hot and shimmering.

5. Place the scallops in the pan without crowding. Sear undisturbed for about 2 minutes, until a golden crust forms.

6. Flip and finish cooking:

7. Flip the scallops and add the butter to the pan. Let cook for another 1 1/2 – 2 minutes, spooning some of the melted butter over the top.

8. Season and set aside:

9. Remove the scallops from the pan and place on a warm plate. Season immediately with salt and freshly cracked black pepper.

10. Make the pan sauce:

11. Reduce heat slightly. Carefully pour 1/4 cup dry white wine into the hot pan to deglaze, scraping up any browned bits. Simmer for 30 seconds, then add the juice of 1/2 lemon. Let the sauce reduce for another 1-2 minutes, until slightly thickened.

12. Serve:

13. Drizzle the warm lemon-wine sauce over the scallops and serve right away. Garnish with fresh herbs if desired.

Pan-Seared Scallops with Lemon White Wine Recipe at NutriaMed

Per Serving (4-6 scallops with sauce): Calories: 220kcal, Protein: 23g, Total Fat: 10g, Carbohydrates: 2g, Cholesterol: 40mg, Sodium: 300mg