Seared Scallops with Lemon and Garlic Pan Sauce
Pan searing is the easiest way to make restaurant-quality sea scallops at home. All you need for a fabulous finished dish is a simple pan sauce like this one made with white wine, garlic, lemon and cream. Sides of mashed potatoes and sautéed spinach round out a great meal.
- 1 lb dry sea scallops
- Salt and freshly ground black pepper
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cloves garlic, very finely chopped
- 1/4 cup dry white wine
- Juice and zest of 1 fresh lemon
- 2 tablespoons cream
Season the scallops on both sides with salt and pepper and set aside.
Heat a heavy skillet over medium-high heat until very hot, 1 to 2 minutes. Add 1 tablespoon of the butter, along with the olive oil and as soon as it is hot, add the scallops in a single layer. Cook for 1 to 2 minutes per side (depending on the size), transferring them, one by one, to a plate as soon as they are cooked through. Cover loosely with foil to keep warm while you make the sauce.
Add the remaining tablespoon of butter to the pan, heat until foamy, then add the garlic. Sauté until fragrant, about 30 seconds, then deglaze the pan with the wine. Cook for an additional 30 seconds, then stir in the lemon juice and zest. Combine well, stir in the cream and remove from the heat.
To serve, drizzle a little of the pan sauce on each plate, top with a portion of scallops, then drizzle with a bit more sauce. Mashed potatoes and sautéed spinach pair nicely with the flavors in this dish.
Makes 4 servings