This simple, citrusy scallop recipe is super customizable. It features a buttery pan sauce that can be juiced up with herbs and capers—if you're into that—and lightly seared scallops. The best part? It takes less than 30 minutes to come together. Pair with a crusty baguette and a simple salad for an easy weeknight dinner.
We like to pair this recipe with California Chardonnay. Shop our picks here.
Ingredients
1 lb sea scallops, patted dry
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
1 clove garlic, minced
Zest and juice of 1 lemon
1 tablespoon chopped fresh parsley
1/4 cup dry white wine
Preparation
Step One
Sprinkle the scallops with salt and pepper on both sides.
Step Two
Heat the olive oil in a large skillet over medium-high heat. Add the scallops in a single layer, making sure not to crowd the pan. Sear for about 2-3 minutes on each side, until golden brown and just cooked through. Remove the scallops from the skillet and set them aside on a plate.
Step Three
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook for about 30 seconds, until fragrant.
Step Four
Pour in the white wine and let it reduce for 1-2 minutes, scraping up any browned bits from the bottom of the pan. Stir in the lemon zest and juice, and cook for another 1-2 minutes, until the sauce is slightly thickened.
Step Five
Return the scallops to the skillet to warm through, about 1 minute. Sprinkle with fresh parsley, then serve immediately with the lemon-butter sauce drizzled over the top.
