Description
Create a restaurant-quality meal in minutes with these Garlic Lemon Scallops. This quick and elegant dish is perfect for a weeknight dinner or for impressing guests.
Ingredients
Scale
- 1 pound large sea scallops, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Season the scallops with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
- Add scallops in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side, until golden brown and cooked through. Remove scallops from the skillet and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
- If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
- Stir in lemon juice and parsley.
- Return scallops to the skillet and toss to coat in the sauce.
- Serve immediately.
Notes
- Ensure scallops are completely dry for a good sear.
- Do not overcook scallops, as they can become tough.
- Adjust lemon juice and garlic to your preference.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 oz scallops with sauce
- Calories: Approximately 200-250 (estimate)
- Sugar: Approximately 1-2g (estimate)
- Sodium: Approximately 200-300mg (estimate)
- Fat: Approximately 10-15g (estimate)
- Saturated Fat: Approximately 3-5g (estimate)
- Unsaturated Fat: Approximately 7-10g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approximately 5-7g (estimate)
- Fiber: Approximately 0-1g (estimate)
- Protein: Approximately 20-25g (estimate)
- Cholesterol: Approximately 50-70mg (estimate)