Seared Scallops in Lemon-Garlic Sauce
PREP TIME
10 MINS
COOK TIME
10 MINS
TOTAL TIME
20 MINS
INGREDIENTS
1 pound fresh sea scallops (washed, patted dry, side muscle removed)
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil or avocado oil
4 tablespoons butter (divided)
Juice of one large lemon
4 cloves fresh garlic (minced)
2 tablespoons heavy whipping cream
1 tablespoon pinot grigio
1 tablespoon fresh parsley (chopped)
INSTRUCTIONS
1. Wash your fresh sea scallops and pat dry. Then, gently remove the little side muscle on each scallop, if your fish monger has not already removed them himself. Sprinkle each scallop on both sides with the salt and freshly ground black pepper
2. Get out your large, good heavy skillet. Heat the 2 tablespoons of olive oil over a medium-high heat. Once the oil is hot, add 2 tablespoons of butter. When the butter is all frothy, swirl it around in the pan to mix with the oil.
3. Add the scallops to the hot oil mixture in the pan for no more than 2-3 minutes on each side, until you have a nice golden sear on top and on the bottom of each scallop. (You may have to do this in 2 batches so that you don’t crowd them in the pan and keep them from cooking evenly.)
4. Once the scallops are seared on each side, get out some tongs and a plate and remove the scallops to the plate. Set aside while we make the sauce.
5. Add to the same skillet that you seared the scallops in, the 2 tablespoons of butter. Once it’s all frothy, use a wooden spoon and scape up all the good drippings from the scallops and stir for about 10 seconds. Then, add the minced garlic and stir that around in the pan for about 3 seconds. (You don’t want it to brown and turn bitter!)
6. Now, add the lemon juice and continue to stir for a minute. And lastly, add the 2 tablespoons of heavy cream and pinot grigio and stir until blended.
7. Now, turn off the burner and add the scallops back into the pan, spooning the lemon sauce over the scallops in the pan. sprinkle a little chopped parsley over the scallops and let it cook for about 5 more seconds.
8. Immediately serve, either alone on a plate with extra lemon wedges, or over some white basmati rice, garnished with a little sprinkle of the chopped parsley on top and a nice spring mix salad on the side. YUM!