Seared Scallops with White Wine Pan Sauce
Scallops are one of my favorite proteins because they are delicious, nutritious, and only take minutes to cook! This version with a super flavorful pan sauce may be one of your new favorite dinners.
Servings: 2
Ingredients
- 1 lb Scallops
- Kosher Salt & Black Pepper to generously season scallops
- 2 tablespoon Flour enough to thinly coat scallops
- 4 tablespoon Unsalted Butter divided
- 1 Shallot chopped; use 2 if smaller
- 3 cloves Garlic minced
- 1/3 cup Fresh Parsley roughly chopped
- 1/2 cup Dry White Wine dry; can substitute broth
- 1 Lemon additional to serve
Instructions
- Pat scallops dry with a paper towel. Generously season with salt and pepper on both sides. Sprinkle with flour to thinly coat, shaking off any excess.
- Melt 2 tbsp of butter in a large pan over high heat. Add the scallops in 1 layer and lower the heat to medium. Cook for 2 minutes without touching the scallops. Flip the scallops and cook another 2 minutes. The scallops should flip easily once they are ready to flip. Set aside on a plate.
- Melt another 1 tbsp of butter in the same pan. Add the shallots and garlic and cook for 1 minute, stirring often. Mix in the fresh parsley and cook for another minute.
- Pour in the white wine and scrape the bottom of the pan to release any stuck bits. Simmer for 2 minutes to reduce the liquid. Add the remaining 1 tbsp of butter and stir to combine to thicken the sauce. Finally squeeze in the juice of 1 lemon.
- Divide the scallops into shallow bowls. Spoon the pan sauce over the scallops. Squeeze with additional lemon juice as desired.
Video
@carolbeecooks Seared Scallops with a Lemon, White Wine, Parsley, Shallot, and Garlic Pan Sauce 🍋 ready in under 30 minutes because scallops only take minutes to cook! #scallops #pansauce #30minutemeals
♬ Hypnotize (Instrumental) [2014 Remaster] - The Notorious B.I.G.
Notes
Serving Suggestions: Serve with crusty bread, rice, or pasta.
Recipe inspired by Queen Ina -> https://www.foodnetwork.com/recipes/ina-garten/scallops-provencal-recipe-1948016
Nutrition
Calories: 469kcal | Carbohydrates: 24g | Protein: 30g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1081mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1562IU | Vitamin C: 44mg | Calcium: 67mg | Iron: 3mg
