Sweet, delicate sea scallops are seared in a hot skillet and served in a light, lemony wine sauce that’s perfect over risotto or pasta.
Keep leftover pan-seared scallops in an airtight container in the refrigerator for up to 3 days. Reheat scallops with sauce in a covered container in the microwave in 30-second intervals.
Freeze scallops and sauce in zippered bags for up to 3 months and thaw in the refrigerator before reheating.
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These scallops are seared until golden, browned, and crispy, and topped with garlic butter wine sauce.
Thaw 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 an additional 2-3 minutes or until browned and golden.
Flip scallops over and cook an additional 1-2 minutes 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 butter and garlic to the pan and cook just until fragrant, about 30 seconds.
Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
Garnish with lemon wedges & parsley, serve immediately.
Do not move, flip, or stir them until they have a golden-brown crust.
Sea scallops will need anywhere from 3-6 minutes to cook. If they’re on the smaller side, they’ll need closer to 3 minutes. If they’re larger, they might need as much as 6 minutes.
To tell if scallops are cooked, they should be just opaque. The texture should be slightly firm but still tender.
Calories: 202 | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 804mg | Potassium: 254mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 267IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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