This recipe combines the delicate sweetness of scallops with the zesty tang of lemon and the richness of a white wine sauce. It’s a dish that’s both elegant and easy to prepare, perfect for a special dinner or a weeknight treat.
Ingredients
- 1 lb fresh scallops
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup heavy cream (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Pat the scallops dry with paper towels and season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the scallops to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the scallops from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Pour in the white wine and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Let the sauce simmer for 3-4 minutes, or until slightly reduced.
- If using, stir in the heavy cream to the sauce and let it simmer for an additional 1-2 minutes.
- Return the scallops to the skillet and toss to coat them in the sauce. Cook for another 1-2 minutes, or until the scallops are heated through.
- Sprinkle the lemon zest over the scallops and sauce, and garnish with chopped fresh parsley.
- Serve the scallops hot, with additional lemon wedges on the side if desired.
Enjoy your delicious scallops in lemon wine sauce!
