Scallops in Lemon Wine Sauce
Scallops in Lemon Cream is an easy and elegant recipe, perfect for a quick weekday dinner with the family!
Foto: Spend With PenniesIngredients
- 1 pound sea scallops
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter (divided)
- 2 cloves garlic (minced)
- 1 cup white wine
- ⅔ cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- chopped fresh parsley ( for garnish)
Steps
Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
Heat oil over high heat in a nonstick skillet.
Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
Remove from heat and place on a plate to rest.
Reduce heat to medium and wipe-out skillet with a paper towel.
Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
Drizzle sauce over scallops and sprinkle with parsley.
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