Description
These Creamy Lemon Garlic Butter Scallops will rival any upscale restaurant. The succulent, perfectly seared scallops are smothered in a rich, creamy sauce. This seafood recipe is not only a treat for the taste buds, but also a breeze to whip up in your own kitchen.
Ingredients
Scale
- 12–15 U10/12 dry-packed scallops
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup white wine
- 3 tablespoons butter
- 3 to 4 garlic cloves, minced
- 2/3 cup heavy whipping cream
- 1 tablespoon lemon juice
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon fresh parsley, chopped
- Lemon zest, for garnish
- Cracked black pepper, for garnish
Instructions
- Remove the foot from the scallops and pat them dry. Season each scallop with salt.
- Heat the olive oil in a pan over medium-high heat until shimmering.
- Place the scallops in the pan, making sure not to overcrowd (sear in batches, if necessary). Allow the scallops to sear without flipping until a golden crust forms, approximately 2 minutes.
- Flip the scallops and cook for an additional 30 seconds to 1 minute, or until just cooked through.
- Transfer the scallops to a serving platter.
- Reduce the heat to medium-low and deglaze the pan with the wine.
- Add the butter and minced garlic to the same pan.
- Cook until the garlic is softened, about one minute, being careful not to brown it.
- Pour in the heavy whipping cream and turn up the heat to a heavy simmer.
- Simmer for about 3-4 minutes, until the sauce has thickened.
- Turn off the heat. Add in the lemon juice, capers and chopped parsley. Stir to combine.
- Spoon the creamy lemon garlic butter sauce over the seared scallops.
- Garnish with lemon zest and cracked black pepper.
- Serve and ENJOY!
Notes
- Dry-packed scallops are best as they will not lose a lot of volume when searing.
- Allow the oil to come to a shimmer, not smoking, before placing the scallops.
- The scallops will naturally release from the pan when ready to flip (about two minutes).
- Once you flip the scallops, sear the opposite side for just about 30-seconds to a minute.
- Easily deglaze the pan with chicken stock instead of wine.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood