Light, savory, and quick to prepare meals are especially welcome as the summer comes on strong. And the fewer ingredients the better. This recipe has a sauce to die for. Use it as an accompaniment over another preferred fish or seafood. And it can be poured over veggies, rice or pasta. We doubled the sauce this time for just that reason, serving it over greens and wild rice.
Both beer and wine pair well with these scallops. A crisp, citrusy sauvignon blanc from the Marlborough region of New Zealand is a perfect foil. And for beer lovers, an IPA (India Pale Ale) is a stunning complement with all those hops.
Lemon, Wine & Butter Seared Scallops
- 1 Tablespoon butter
- 1 pound scallops
- salt and freshly ground black pepper, to taste.
- 2 Tablespoons butter
- 2 cloves minced garlic
- juice of 1 lemon
- 2 Tablespoons dry white wine
- salt and pepper to taste
- 2 Tablespoons parsley, fresh chopped OR 1 Tablespoon dried parsley flakes
- salt and pepper, to taste
Melt 1 Tablespoon butter in a large skillet or sauté pan over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2 minutes per side. Set aside and keep warm.
For the lemon butter wine sauce, melt 2 Tablespoons butter in the pan. Add garlic and stir for about a minute. Add in lemon juice, wine and parsley. Salt and pepper, to taste. Heat a minute or two and then serve immediately over scallops.