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Pan-Seared Scallops in White Wine Butter

Indulge in the deliciousness of perfectly cooked scallops, enhanced by a rich white wine and butter sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large sea scallops Look for plump and moist scallops.
  • 1/2 cup dry white wine Choose a quality wine for best flavor.
  • 4 tbsp butter Use unsalted butter for better control over seasoning.
  • 2 cloves garlic (minced) Mince finely for even flavor distribution.
  • to taste Fresh parsley For garnish and flavor.
  • to taste Lemon zest Adds brightness to the dish.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.

Method
 

Preparation
  1. Begin by patting the scallops dry with paper towels to ensure they sear properly.
  2. Season both sides of the scallops with salt and pepper.
Cooking
  1. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  2. Add the scallops to the pan in a single layer, searing for about 2 minutes on each side until golden brown.
  3. Remove the scallops from the skillet and set them aside.
Sauce Preparation
  1. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  2. Pour in the white wine and let it simmer for about 2 minutes to reduce slightly.
  3. Whisk in the remaining 2 tablespoons of butter until it melts and the sauce becomes glossy.
Finishing Touches
  1. Return the seared scallops to the skillet, gently turning them in the sauce.
  2. Remove from heat, spoon the sauce over the scallops, and garnish with fresh parsley and lemon zest.

Notes

Store leftovers in an airtight container for up to 2 days in the refrigerator. For longer storage, freeze for up to 1 month.