Sautéed Bay Scallops in Garlic-White Wine Sauce
Indulge in this exquisite dish of sautéed bay scallops cooked to perfection in a rich blend of butter, aromatic garlic, and crisp white wine. The scallops are seared quickly to lock in their natural juices, creating a delightful contrast of textures. Brightened with fresh lemon juice, capers, and finished with a sprinkle of parsley and lemon zest, this elegant dish is sure to impress family and friends alike. Serve it alongside crusty Italian or French bread to soak up the delicious garlic-butter sauce for an unforgettable dining experience.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Olive oil
1 1/2 tablespoons (none)
Butter
3 tablespoons (divided)
Bay scallops
1 lb (rinsed and patted dry)
Garlic cloves
3 (slivered)
Fresh lemon juice
2 tablespoons (none)
White wine
1/4 cup (none)
Capers
2 tablespoons (none)
Kosher salt
1 pinch (none)
Fresh ground black pepper
to taste (none)
Fresh flat-leaf Italian parsley
to taste (roughly chopped)
Lemon zest
2 tablespoons (none)
Instructions
1
Heat a large heavy-bottomed skillet over medium-high heat, adding the olive oil and 1 1/2 tablespoons of butter. Allow the mixture to heat until it starts to brown, ensuring the pan is very hot.
2
Carefully add half of the bay scallops in a single layer, ensuring they are not crowded. Cook without moving for about 20 to 30 seconds until they develop a golden sear. Gently flip the scallops and sear the other side for an additional 20 to 30 seconds. Remove the scallops from the skillet and set aside.
3
In the same skillet, add the remaining scallops along with the remaining 1 1/2 tablespoons of butter. Repeat the searing process until all scallops are cooked through. Once done, return the first batch of seared scallops to the skillet.
4
Remove the skillet from heat and add the slivered garlic, fresh lemon juice, white wine, and capers. Season with a pinch of kosher salt and freshly ground black pepper. Toss gently to combine without breaking up the scallops.
5
Transfer the scallops to a warmed serving platter. Garnish with roughly chopped parsley and lemon zest. Serve immediately, accompanied by crusty bread for dipping. Pair the dish with steamed asparagus or zucchini for a fresh touch.
6
Cook's Tip: For optimal searing, ensure the scallops are completely dry and do not overcrowd the pan during cooking. Quick and high heat is essential to achieve a perfect sear.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this recipe?
The primary protein used is 1 lb of bay scallops.
How long should each side of the bay scallops be seared?
Each side should be seared for approximately 20 to 30 seconds.
What is the secret to getting a perfect sear on scallops?
Ensure the scallops are completely dry before cooking and do not overcrowd the pan.
At what temperature should the skillet be heated?
The skillet should be heated over medium-high heat until the oil and butter mixture is very hot.
Should the scallops be cooked all at once?
No, it is recommended to cook them in two batches to avoid crowding the pan.
When should the garlic and white wine be added?
Add the garlic, white wine, lemon juice, and capers after removing the skillet from the heat.
What type of wine is best for this garlic sauce?
A crisp white wine is recommended for this recipe.
How should the garlic be prepared?
The garlic cloves should be slivered.
What ingredients are used for the garnish?
The dish is garnished with roughly chopped fresh flat-leaf Italian parsley and lemon zest.
What type of bread is recommended to serve with this dish?
Crusty Italian or French bread is perfect for soaking up the garlic-butter sauce.
Are there any recommended vegetable sides?
Yes, steamed asparagus or zucchini pair well with this dish for a fresh touch.
How much butter is required for the recipe?
The recipe calls for 3 tablespoons of butter, used in divided amounts.
What is the purpose of adding capers?
Capers add a bright, salty, and tangy flavor profile to the wine sauce.
How much lemon zest is used?
The recipe uses 2 tablespoons of lemon zest.
Do I need to move the scallops while they are searing?
No, cook them without moving for the first 20-30 seconds to develop a golden sear.
What kind of salt is used in the seasoning?
A pinch of kosher salt is used for seasoning.
Can this be served as an appetizer?
Yes, this recipe is versatile enough to be served as either an appetizer or a main course.
How many garlic cloves are in the recipe?
The recipe requires 3 garlic cloves.
What kind of oil should I use?
The recipe calls for 1 1/2 tablespoons of olive oil.
How much white wine is needed for the sauce?
You will need 1/4 cup of white wine.
Is fresh lemon juice required?
Yes, 2 tablespoons of fresh lemon juice are used to brighten the sauce.
Should the scallops be rinsed before cooking?
Yes, they should be rinsed and then patted completely dry.
What is the culinary style of this dish?
This dish is categorized under European cuisine.
What equipment is best for cooking the scallops?
A large heavy-bottomed skillet is recommended for even heat distribution.
How many ingredients are in this recipe?
There are 11 ingredients in total.
How is the final dish served?
It is transferred to a warmed serving platter and served immediately.
Does this recipe use black pepper?
Yes, freshly ground black pepper is added to taste.
How do you combine the scallops with the sauce ingredients?
Toss them gently to combine without breaking up the delicate scallops.
What happens if the pan is not hot enough?
If the pan isn't hot, the scallops will not sear properly and may become rubbery.
Is this a quick recipe to make?
Yes, with searing times under a minute per batch, it is a very fast and elegant meal.