Lemon-Shallot Scallops

Lemon-Shallot Scallops is an elegant dish featuring tender scallops seared to golden perfection, then coated in a bright and buttery lemon-shallot sauce. It’s quick, flavorful, and ideal for a special occasion or a weeknight treat. Here’s how to make it:

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Ingredients:

• 1 pound sea scallops, patted dry
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 shallots, finely minced
• 2 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions:

1. Prepare the Scallops:

• Pat the scallops dry with paper towels to remove any excess moisture (this helps them sear properly).
• Season both sides generously with salt and pepper.

2. Sear the Scallops:

• Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
• Add the scallops in a single layer, ensuring they’re not crowded (work in batches if necessary).
• Sear for 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside on a plate.

3. Make the Lemon-Shallot Sauce:

• Lower the heat to medium and add the butter to the same skillet. Let it melt.
• Stir in the minced shallots and cook for 1-2 minutes until softened.
• Add the minced garlic and sauté for another 30 seconds until fragrant.
• Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let the liquid simmer for 2-3 minutes to reduce slightly.
• Stir in the lemon juice and lemon zest. Taste the sauce and adjust with more salt or pepper if needed.

4. Combine and Serve:

• Return the scallops to the skillet, spooning the sauce over them to coat. Cook for 1-2 minutes to warm the scallops and marry the flavors.
• Transfer the scallops to a serving plate, drizzle with the remaining sauce, and garnish with fresh parsley if desired.

5. Serve:

• Serve the lemon-shallot scallops immediately with sides like steamed asparagus, rice, pasta, or crusty bread to soak up the sauce.

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Tips:

• Perfect Sear: For the best golden crust, ensure the scallops are dry, the pan is hot, and you don’t move them while they’re searing.
• Wine Substitution: If you prefer not to use wine, chicken broth or vegetable stock works well as an alternative.
• Optional Add-ins: A pinch of red pepper flakes or a splash of cream can add a new dimension to the sauce.

This Lemon-Shallot Scallops recipe is easy to prepare and bursts with fresh, zesty flavors, making it a standout dish for any occasion. Enjoy!