How to make Scallops in Lemon Wine Sauce? (Quick and Delicous)

Scallops are seared and served with a tangy lemon cream sauce(Scallops in Lemon Wine Sauce). This white wine sauce is easy to make and tasty, with hints of lemon and garlic.

Delicious Scallops

We love Scallops in lemon wine sauce because they cook up quickly, are simple to prepare, and have a sophisticated appearance.

The cleanup in the kitchen is minimal with this one-pan entrée.

A 15-minute dinner is always a success in my book!

Variations and Ingredients

The basic components of this dish are lemon juice, white wine, cream, and scallops.

SCALLOPS For this recipe, select sea scallops rather than the smaller bay scallops. Sea scallops work well in this recipe (and things like bacon-wrapped scallops or seared scallops). Use the little bay variety in soups or pasta instead.

SAUCE This recipe calls for heavy cream, which shouldn’t be substituted. Lemon juice can cause other dairy products to curdle, such as milk or light cream.

WINE Use any white beverage that you enjoy! In this dish (and in our glasses), we prefer pinot grigio, but a chardonnay or sauvignon blanc would also work well.

You can omit the wine from this recipe if you’d like, but the flavor of the food will unquestionably change.

No scallops? In the absence of scallops, prawns or shrimp will also work well in this sauce.

Creating Scallops in Lemon Wine Sauce

1. PREP Drain the fluids from frozen scallops before thawing them in the refrigerator rather than on the counter. When preparing scallops, look for the “side muscle,” a triangular piece, and remove it by pinching or cutting. To dry, pat the scallops.

2. SEAR Scallops should be browned in the pan (see recipe below) before being set aside.

3. SAUCE Cook white wine and garlic in the same pan. Once thickened, stir in the cream and lemon juice. Butter is whisked in.

Serving Ideas

• This meal may be paired with so many different sides!
• Favorites include garlic roasted broccoli, garlic dill new potatoes, and air fryer asparagus.
• Don’t forget to serve fresh buns or garlic bread to mop up the white wine sauce!

Scallops in Lemon Wine Sauce

Scallops in Lemon Cream is a simple yet sophisticated recipe that would be ideal for a weeknight family dinner.

Ingredients for Scallops in Lemon Wine Sauce

• 1 pound sea scallops
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground pepper
• 2 tablespoons olive oil
• 2 tablespoons butter divided
• 1 cup white wine
• 2 cloves garlic minced
• ⅔ cup heavy cream
• 1 tablespoon fresh lemon juice
• parsley for garnish

Instructions

1. If frozen, defrost scallops in the refrigerator. Season with salt and pepper after patting dry with a paper towel.
   In a nonstick skillet, heat the oil over high heat.
2. Scallops should be added once the oil is smoked and cooked for 2 minutes or until golden brown.
3. Scallops should only be cooked for a further 60 seconds or until firm and golden. Avoid overcooking.
4. Remove from the heat and rest on a platter.
5. Turn down the heat to medium and use a paper towel to clean the skillet.
6. Butter the pan with 1 tbsp. Add the garlic and heat for about 30 seconds, or until fragrant.
7. White wine is then added, and the cooking time will be roughly 3 minutes. Lemon juice and heavy cream are added. 2 more minutes of simmering, or until just slightly thickened Add remaining butter and stir.
8. Scallops should be covered in sauce, then parsley should be added.

Notes

Scallop leftovers can be stored in the refrigerator for up to three days in an airtight container.
Reheat in the microwave until well cooked, then add salt and pepper to revive the flavors.

Nutrition information

Calories: 419 | Carbohydrates: 9g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 1026mg | Potassium: 421mg | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg