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Garlic Butter Scallops with White Wine Sauce

Indulge in the exquisite flavors of Garlic Butter Scallops with White Wine Sauce, featuring perfectly seared scallops in a rich, buttery garlic sauce balanced with a touch of lemon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 to 1.25 pounds sea scallops, dry packed Look for dry-packed scallops for best flavor.
  • 4 tablespoons butter, divided Use clarified butter for better searing.
  • 1 tablespoon olive oil Consider herb-infused olive oil for additional flavor.
  • 3 to 5 cloves garlic, minced Pre-minced garlic can save preparation time.
  • 1/2 cup white wine, dry (like Sauvignon Blanc or Pinot Grigio) Chicken or vegetable broth can be used as a substitute.
  • 1 to 2 teaspoons lemon juice, plus wedges for serving Adjust lemon juice to taste.
  • Salt and black pepper, to taste A crucial step to enhance the natural sweetness of scallops.
  • Optional: chopped parsley, red pepper flakes Use red pepper flakes for a spicy twist.

Method
 

Preparation
  1. Pat dry the scallops using paper towels to ensure a perfect sear.
  2. Season both sides of the scallops with salt and pepper.
Cooking
  1. Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter.
  2. Once the butter melts and sizzles, add the scallops in a single layer.
  3. Cook without moving for about 2 minutes until golden brown, then flip and cook for another 1 to 2 minutes.
  4. Remove the scallops and place them on a plate. Lower the heat to medium.
  5. Add the remaining butter and minced garlic to the pan, stirring for 20-30 seconds until fragrant.
  6. Deglaze the pan with white wine, scraping up any browned bits and simmer for 2-3 minutes.
  7. Stir in lemon juice and adjust the seasoning to taste.
  8. Reintroduce the scallops to the pan for 30 seconds to soak up the sauce before serving.

Notes

Serve with creamy risotto, buttery mashed potatoes, or a fresh arugula salad. For storage, refrigerate leftovers in an airtight container for up to 2 days or freeze for longer storage.