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10-Minute Lemon Garlic Butter Scallops

10-Minute Lemon Garlic Butter Scallops

This gourmet-style entree tastes as fancy as it looks. The lemon garlic butter sauce is creamy, zesty, slightly spicy, and full of flavor!
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Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 SERVINGS
Calories: 291kcal
Author: Kathy

Equipment

  • Knife and cutting board
  • Large skillet

Ingredients

  • 2 tbsp olive oil
  • 20 oz (1 ¼ lb) sea scallops (the large ones)
  • 3 tbsp unsalted butter, divided
  • 4 garlic cloves, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp (¼ cup) dry white wine or chicken broth
  • 2 tbsp lemon juice
  • ½ tsp red pepper flakes
  • 3 tbsp parsley, freshly chopped

Instructions

  • Pat dry your scallops and heat the oil in a large skillet over high heat. Once the oil is sizzling, place the scallops on the skillet in a single layer. Season with salt and pepper and fry for 2-3 minutes without touching them, until golden brown. Flip and cook on the other side for 2 more minutes until golden brown. Transfer to a plate.
  • Add 2 tbsp of butter to the same skillet and melt over medium heat. Scrape any bits and pieces stuck to the bottom and add the garlic. Saute for 30 seconds and pour the white wine. Simmer for 2 minutes or until reduced by half. Stir in the remaining tbs of butter and the lemon juice. Taste it and season with salt and pepper, if needed.
  • Remove from heat, return the scallops to the skillet, and swirl them around the lemon garlic butter sauce until warmed through. Serve with toasted crusty bread or a side of pasta or rice.

Nutrition

Calories: 291kcal | Carbohydrates: 6g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 66mg | Sodium: 378mg | Potassium: 161mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 14IU | Vitamin C: 4mg | Calcium: 4.5mg | Iron: 7mg