Seared Scallops with White Wine Pan Sauce

Name: Seared Scallops with White Wine Pan Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb Scallops; Salt & Pepper (to generously season scallops); 2 tbsp Flour (enough to thinly coat scallops); 4 tbsp Unsalted Butter (divided ); 1 Large Shallot (chopped; use 2 if smaller); 3 cloves Garlic (minced); 1/3 cup Fresh Parsley (roughly chopped); 1/2 cup White Wine (dry; can substitute broth ); 1 Lemon (additional to serve); Crusty Bread (optional to serve; can also serve with rice, pasta, etc. )

5 steps

Prep:10minCook:15min

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.

Updated at: Sun, 08 Oct 2023 06:06:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories505.7 kcal (25%)

Total Fat24.3 g (35%)

Carbs29.4 g (11%)

Sugars2.9 g (3%)

Protein31.5 g (63%)

Sodium1371.3 mg (69%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 lbscallops

2 TbspFlour

enough to thinly coat scallops

4 TbspUnsalted Butter

divided

1Shallot

Large, chopped, use 2 if smaller

3cloves garlic

minced

⅓ cupfresh parsley

roughly chopped

½ cupWhite Wine

dry, can substitute broth

1Lemon

additional to serve

Crusty Bread

optional to serve, can also serve with rice, pasta, etc

Instructions

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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