Scallops In Lemon Wine Sauce Recipe

There’s something utterly special about scallops. Maybe it’s the fact that they come from the sea, carrying with them the faint taste of salt and the memory of ocean waves. Or perhaps it’s their delicate, almost buttery texture when cooked just right. Either way, when you pair them with a lemon wine sauce, the result is nothing short of magical. This dish is a beautiful balance of richness from the cream and butter, brightness from the lemon, and a little warmth from the garlic. It’s simple enough to whip up on a weeknight but fancy enough to impress at a dinner party.

I remember the first time I made scallops; I was a little intimidated. Cooking seafood, especially something as delicate as scallops, always felt a bit risky—overcook them, and you’re left with rubbery disappointment. But I found that with the right technique (and a little patience), they’re not only easy to cook but also absolutely delicious. Let me walk you through how to make these Scallops in Lemon Wine Sauce like a pro. Trust me, your taste buds will thank you.

Scallops In Lemon Wine Sauce Recipe

🍋 Why these scallops are a must-try

Scallops are often thought of as a fancy restaurant dish, but I promise they’re much easier to cook at home than you might think. And this lemon wine sauce? It’s the perfect complement. The acidity from the lemon cuts through the richness of the cream and butter, creating a sauce that’s both light and luxurious. This recipe is a go-to for special occasions, but it’s also quick enough to become a regular in your dinner rotation. Plus, it uses ingredients you probably already have in your kitchen—nothing too fussy or complicated.

My first encounter with scallops

I’ll never forget the first time I cooked scallops. It was for a small dinner party I was hosting, and I was determined to pull off something impressive. I’d spent the day scouring seafood counters for the perfect scallops, finally settling on some plump sea scallops that just looked too good to pass up. After watching a few YouTube tutorials and pacing around my kitchen nervously, I went for it. The result? Golden, tender scallops with a rich, creamy sauce that had everyone at the table silent for a few blissful moments (always a good sign when people are too busy enjoying their food to talk). I’ve been hooked on making them ever since.

Scallops: a bit of background

Scallops have been enjoyed for centuries, often considered a delicacy in many cultures. These bivalve mollusks are prized for their tender, slightly sweet meat, and are often harvested from cold waters around the world. While they can be enjoyed raw (think scallop ceviche), they truly shine when seared to golden perfection. Interestingly, scallops were once thought of as “poor man’s food” before gaining the high-end restaurant reputation they enjoy today. Now, they’re a treat for the home cook looking to elevate their dinner without much fuss.

Let’s talk ingredients: the stars of the show

  1. Sea Scallops: These are the larger scallops and work best for searing. They develop that gorgeous golden crust while staying tender inside. Look for fresh, dry-packed scallops if possible, as they have the best texture. If you’re using frozen, no worries—just defrost them in the fridge overnight and make sure to pat them dry.
    • Substitute: If you can’t find scallops, shrimp works beautifully in this recipe. They cook quickly, and their sweetness pairs perfectly with the lemon wine sauce.
  2. Kosher Salt & Black Pepper: A simple but essential seasoning for the scallops. Don’t skimp on this step—it helps bring out the natural flavors.
  3. Olive Oil & Butter: Olive oil helps get the pan hot enough for a good sear, while the butter adds richness to both the scallops and the sauce.
    • Tip: If you prefer, you can use ghee for a slightly nuttier flavor, and it has a higher smoke point than butter.
  4. Garlic: Just a couple of cloves, but they make all the difference. Garlic adds a subtle depth to the sauce without overpowering the delicate scallops.
  5. White Wine: The acidity from the wine helps balance the creaminess of the sauce and adds a lovely brightness. Choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
    • Substitute: If you’re not cooking with wine, you can swap in chicken broth or a splash of white wine vinegar.
  6. Heavy Whipping Cream: This adds richness to the sauce, making it velvety smooth. You don’t need much—just enough to give the sauce a little body.
    • Substitute: For a lighter option, you can use half-and-half, though the sauce will be a bit thinner.
  7. Lemon Juice: Fresh lemon juice brightens the whole dish and balances the richness of the cream and butter.
  8. Fresh Parsley: A little parsley adds color and a fresh, herbaceous note that ties everything together. It’s the final touch to make this dish look restaurant-worthy.
Scallops In Lemon Wine Sauce Recipe

Kitchen gear: what you need (and what you can skip)

You don’t need a ton of fancy equipment to pull off this recipe, which is another reason I love it. Here’s what’s essential:

  • A nonstick skillet: This is key to getting a perfect sear on your scallops without them sticking. If you don’t have nonstick, a well-seasoned cast-iron skillet works great too.
  • Tongs or a fish spatula: These are ideal for flipping the scallops without tearing them. Trust me, using tongs will make your life much easier.
  • A microplane: If you’re a fan of citrus, you might want to zest your lemon before juicing it. This step is optional, but a sprinkle of zest over the scallops adds an extra punch of brightness.

Step-by-step: my foolproof method (with a few hard-learned lessons)

  1. Defrost and prep your scallops: If your scallops are frozen, let them defrost in the fridge. This might take a few hours, so plan ahead! Once thawed, pat them dry with a paper towel—this helps them get that nice golden sear. Season with kosher salt and black pepper.
  2. Heat the oil: Get your skillet hot. Like, really hot. Add the olive oil and let it heat until it’s almost smoking. This high heat ensures the scallops will get a beautiful brown crust.
  3. Sear the scallops: Place the scallops in the hot skillet, leaving space between them (they shouldn’t touch). Sear for about 2 minutes until the bottom is golden and crispy. Flip them over and cook for another 60 seconds. They should be firm to the touch but still a bit translucent in the middle—overcooked scallops are tough and rubbery, so keep an eye on them. Remove them from the pan and set them aside.
  4. Make the sauce: Lower the heat to medium and wipe out the skillet (carefully—it’s hot!). Add 1 tablespoon of butter and the minced garlic. Cook just until fragrant, about 30 seconds. You want the garlic to release its aroma, but be careful not to burn it.
  5. Add the wine: Pour in the white wine and let it simmer until reduced by half, about 3 minutes. This concentrates the flavor and burns off the alcohol.
  6. Finish the sauce: Stir in the heavy cream and lemon juice, then let it simmer for another 2 minutes until slightly thickened. Add the remaining tablespoon of butter, stirring until the sauce is smooth and velvety.
  7. Serve: Drizzle the sauce over the scallops and sprinkle with chopped fresh parsley. Voilà! You’ve just made restaurant-quality scallops at home.
Scallops In Lemon Wine Sauce Recipe

Variations & adaptations (because you know I love to experiment)

  1. Gluten-Free: Good news—this recipe is naturally gluten-free! Just double-check that your wine is gluten-free if you’re being extra careful.
  2. Vegan: If you’re cooking for a vegan crowd, you could swap out the scallops for king oyster mushrooms sliced into rounds. They mimic the texture of scallops surprisingly well. Use a plant-based butter and cream (like coconut cream) in the sauce.
  3. Low-Carb/Keto: This dish is naturally low-carb, so no adjustments needed if you’re following a keto diet.
  4. Seasonal twists: In the summer, try adding a handful of cherry tomatoes to the pan while the sauce is simmering. In the colder months, a touch of saffron in the sauce can give it a lovely, warm depth of flavor.
  5. Regional flair: For a Mediterranean twist, add a pinch of red pepper flakes and a few olives to the sauce. Or, for a French vibe, toss in a few fresh tarragon leaves.

Serving ideas: turning this into a dinner party dish

Presentation is key when you’re serving scallops. I like to arrange them in a neat circle on a white plate, then drizzle the sauce generously over the top. A sprinkle of parsley adds that pop of color, but you could also add a few lemon slices for garnish. For sides, I recommend serving these scallops over creamy mashed potatoes, cauliflower puree, or even a bed of sautéed spinach. A light, fresh salad with a lemon vinaigrette would also pair beautifully.

What to drink with scallops?

A crisp white wine is my go-to pairing for this dish. A Sauvignon Blanc or Chardonnay works well, as their acidity complements the lemon and wine in the sauce. If you’re not in the mood for wine, a light, citrusy sparkling water or even a lemony cocktail (like a French 75) would be perfect.

Storing and reheating tips

If you have leftovers (which, let’s be honest, might not happen!), store the scallops in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in a nonstick skillet over low heat with a splash of cream or broth to keep them moist. Avoid microwaving scallops—it can turn them rubbery.

Scaling the recipe for a crowd

This recipe can easily be doubled or even tripled if you’re cooking for more people. Just be sure to cook the scallops in batches so you don’t overcrowd the pan—if they’re too close together, they’ll steam rather than sear. When scaling up the sauce, keep an eye on the consistency, and adjust the simmer time as needed.

Potential pitfalls (and how to avoid them)

  • Overcooking the scallops: This is the most common mistake, but it’s easily avoided. Remember, scallops cook quickly—just a minute or two per side is enough.
  • Sauce too thin?: If your sauce doesn’t thicken as much as you’d like, let it simmer for an extra minute or two, or stir in a bit more cream.
  • Stuck scallops: If your scallops are sticking to the pan, they’re not ready to flip yet. Be patient, and they’ll release when they’re properly seared.

Give this recipe a try!

I hope you give these scallops in lemon wine sauce a go, whether it’s for a special occasion or just a regular weeknight. They’re elegant, flavorful, and surprisingly easy to make. Plus, once you’ve mastered the technique, you can get creative with sauces and sides to suit your own tastes. Bon appétit!

Scallops In Lemon Wine Sauce Recipe

FAQ

1. Can I use frozen scallops? Yes! Just make sure to defrost them in the fridge and pat them dry before cooking.

2. What type of wine should I use? A dry white wine like Sauvignon Blanc or Pinot Grigio works best.

3. How do I know when scallops are done? Scallops should be golden on the outside and just firm to the touch, with a slightly translucent center.

4. Can I make the sauce ahead of time? You can make the sauce a few hours ahead, but it’s best to cook the scallops fresh for the best texture.

5. What should I serve with scallops? Creamy mashed potatoes, sautéed spinach, or a light salad with a lemon vinaigrette are all great choices.

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Scallops In Lemon Wine Sauce Recipe

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These pan-seared scallops with a lemon wine sauce are elegant yet easy to make. Perfect for a weeknight dinner or a special occasion!

  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

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

Instructions

  • Defrost and prep your scallops: If your scallops are frozen, let them defrost in the fridge. This might take a few hours, so plan ahead! Once thawed, pat them dry with a paper towel—this helps them get that nice golden sear. Season with kosher salt and black pepper.
  • Heat the oil: Get your skillet hot. Like, really hot. Add the olive oil and let it heat until it’s almost smoking. This high heat ensures the scallops will get a beautiful brown crust.
  • Sear the scallops: Place the scallops in the hot skillet, leaving space between them (they shouldn’t touch). Sear for about 2 minutes until the bottom is golden and crispy. Flip them over and cook for another 60 seconds. They should be firm to the touch but still a bit translucent in the middle—overcooked scallops are tough and rubbery, so keep an eye on them. Remove them from the pan and set them aside.
  • Make the sauce: Lower the heat to medium and wipe out the skillet (carefully—it’s hot!). Add 1 tablespoon of butter and the minced garlic. Cook just until fragrant, about 30 seconds. You want the garlic to release its aroma, but be careful not to burn it.
  • Add the wine: Pour in the white wine and let it simmer until reduced by half, about 3 minutes. This concentrates the flavor and burns off the alcohol.
  • Finish the sauce: Stir in the heavy cream and lemon juice, then let it simmer for another 2 minutes until slightly thickened. Add the remaining tablespoon of butter, stirring until the sauce is smooth and velvety.
  • Serve: Drizzle the sauce over the scallops and sprinkle with chopped fresh parsley. Voilà! You’ve just made restaurant-quality scallops at home.

Notes

Serving ideas: turning this into a dinner party dish

Presentation is key when you’re serving scallops. I like to arrange them in a neat circle on a white plate, then drizzle the sauce generously over the top. A sprinkle of parsley adds that pop of color, but you could also add a few lemon slices for garnish. For sides, I recommend serving these scallops over creamy mashed potatoes, cauliflower puree, or even a bed of sautéed spinach. A light, fresh salad with a lemon vinaigrette would also pair beautifully.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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