Seared Scallops with White Wine Pan Sauce

Scallops are one of my favorite proteins because they are delicious, nutritious, and only take minutes to cook! This version with a super flavorful pan sauce may be one of your new favorite dinners.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat scallops dry with a paper towel. Generously season with salt and pepper on both sides. Sprinkle with flour to thinly coat, shaking off any excess.

Step 2

Melt 2 tbsp of butter in a large pan over high heat. Add the scallops in 1 layer and lower the heat to medium. Cook for 2 minutes without touching the scallops. Flip the scallops and cook another 2 minutes. The scallops should flip easily once they are ready to flip. Set aside on a plate.

Step 3

Melt another 1 tbsp of butter in the same pan. Add the scallops and garlic and cook for 1 minute, stirring often. Mix in the fresh parsley and cook for another minute.

Step 4

Pour in the white wine and scrape the bottom of the pan to release any stuck bits. Simmer for 2 minutes to reduce the liquid. Add the remaining 1 tbsp of butter and stir to combine to thicken the sauce. Finally squeeze in the juice of 1 lemon.

Step 5

Divide the scallops into shallow bowls. Spoon the pan sauce over the scallops. Squeeze with additional lemon juice as desired. Serve with crusty bread, rice, pasta, etc. as desired.

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