Scallops in Lemon Wine Sauce
Scallops in Lemon Wine Sauce
Seafood
Ingredients
- 1 pound sea scallops
- ½ teaspoon kosher salt
- ▢¼ teaspoon freshly ground pepper
- 2 tablespoons Fustini's Delicate SELECT olive oil
- 2 tablespoons butter divided
- 2 garlic cloves, minced
- 1 cup white wine
- ⅔ cup heavy cream
- 1 tablespoon fresh lemon juice
- parsley for garnish
Directions
- Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt &, pepper.
- Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook for 2 minutes or until golden brown. Flip scallops over and cook for an additional 60 seconds or just until firm and browned. Do not overcook. Remove from heat and place on a plate to rest.
- Reduce heat to medium and wipe out the skillet with a paper towel. Add 1 tablespoon of butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
- Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer for 2 minutes more or until slightly thickened. Stir in the remaining butter. Drizzle sauce over scallops and sprinkle with parsley.
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