Seared Scallops with Lemon Garlic Butter
Servings 6 servings (3 each)
Calories 408kcal
Ingredients
- 18 large frozen or fresh sea scallops (around 2 pounds) thawed, pat dry
- 5 Tbsp unsalted butter divided
- 1 Tbsp olive oil additional as needed
- salt and black pepper to taste
- 1/2 cup white wine
- 4 large cloves garlic finely minced
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp fresh lemon juice adjust to taste
- 1 tsp lemon zest
- 3 Tbsp chopped fresh Italian parsley plus additional for garnishing
- cooked angel hair pasta for serving
Instructions
- Pat dry scallops. Remove any small side muscle on under side.
- In a large skillet, melt together olive oil and 1 Tbsp butter over medium-high heat.
- Season scallops with salt and pepper to taste. Add to pan in a single layer. Cook in batches for 2 - 3 minutes per side, to prevent over crowding the pan. Sear until a crust forms, then flip. Adjust cooking time depending on size. Remove to a platter and keep warm. (Add additional oil to the skillet as needed)
- To make the sauce: Add remaining butter and garlic to pan. Cook for 1 minute or until garlic is fragrant.
- Whisk in wine, lemon juice and zest and crushed red pepper flakes. Continue to cook for 2 minutes to slightly reduce, scraping any brown bits from bottom of skillet.
- Add scallops back to skillet spooning sauce over each to coat.
- Serve immediately over angel hair pasta drizzled with sauce garnished with parsley and lemon wedges.
Notes
Please note: The amount of scallops can vary depending on weight which can affect the amount of servings.
Nutrition
Serving: 1serving | Calories: 408kcal | Carbohydrates: 4g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 239mg | Potassium: 228mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 488IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg