Pan-Fried Scallops with White Wine Garlic Sauce

Pan-Fried Scallops with White Wine Garlic Sauce is a delightful dish that combines tender, golden-seared scallops with a luscious and aromatic white wine garlic butter sauce. It’s quick, elegant, and perfect for a special occasion or a weeknight dinner. Here’s how to make it:

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Ingredients:

For the Scallops:

• 1 pound large sea scallops, patted dry
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the White Wine Garlic Sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
• 1/4 cup chicken broth (optional, for extra sauce volume)
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 tablespoon fresh parsley, chopped (plus more for garnish)
• Salt and freshly ground black pepper, to taste

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Instructions:

1. Prepare the Scallops:

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

2. Sear the Scallops:

• Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and the pan is very hot.
• Add the scallops in a single layer, ensuring they don’t touch (work in batches if needed).
• Sear for 2-3 minutes on each side until golden brown and opaque. Avoid moving them while they sear to get a nice crust.
• Remove the scallops from the skillet and set aside on a plate. Cover loosely to keep warm.

3. Make the White Wine Garlic Sauce:

• Lower the heat to medium and add 2 tablespoons of butter to the skillet. Let it melt.
• Add the minced garlic and sauté for about 30 seconds until fragrant, stirring frequently to avoid burning.
• Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
• Stir in the chicken broth (if using), lemon juice, and lemon zest. Simmer for another 1-2 minutes.
• Add the chopped parsley and season with salt and pepper to taste.

4. Combine and Serve:

• Return the scallops to the skillet and spoon the sauce over them to coat. Cook for 1-2 minutes to warm them through.
• Transfer the scallops to serving plates and drizzle with the remaining sauce. Garnish with extra parsley if desired.

5. Serve:

• Serve immediately with sides like mashed potatoes, crusty bread, rice, or pasta to soak up the sauce.

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Tips:

• Scallop Searing: Ensure the scallops are completely dry and the pan is hot for a proper sear.
• Wine Substitution: If you prefer not to use wine, substitute with extra chicken broth and a splash of apple cider vinegar for acidity.
• Add a Creamy Twist: Stir in 2 tablespoons of heavy cream to the sauce for a richer version.

This Pan-Fried Scallops with White Wine Garlic Sauce is a restaurant-quality dish that’s simple to make and bursting with flavor. Enjoy!