Scallops with Garlic Butter Wine Sauce

Delicate bay scallops seared to golden perfection and finished in a rich garlic butter sauce with white wine, lemon, and herbs. It’s light, luxurious, and bursting with flavor.

Ingredients:

• 1 lb bay scallops (dry-packed preferred)

• 1/3 cup flour

• 2 tbsp olive oil

• 2 tbsp unsalted butter (divided)

• 2 garlic cloves, minced

• 1/3 cup dry white wine (Pinot Grigio, or Chardonnay)

• 1 tbsp lemon juice (freshly squeezed)

• 1 tsp lemon zest

• 2 tbsp fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

Instructions:

1. Prep the scallops:
   Pat scallops dry with paper towels — the drier they are, the better the sear.
   Season both sides with salt and black pepper, coat with flour.

2. Sear the scallops:
   Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
   When the pan is hot and shimmering, add scallops in a single layer.
   Sear for about 1 minute per side, until golden and opaque.
   Remove scallops from the pan and set aside on a warm plate.

3. Make the garlic butter wine sauce:
   Reduce heat to medium. Add remaining 1 tbsp butter and the minced garlic.
   Sauté for 30 seconds, stirring constantly (don’t let it brown).
   Pour in the white wine and lemon juice. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
   Simmer for 2–3 minutes until the sauce reduces slightly.

4. Finish the dish:
   Return scallops to the pan just to warm through — about 30 seconds.
   Add lemon zest and sprinkle with fresh parsley. Taste and adjust seasoning as needed.

5. Serve immediately with extra sauce spooned over the top.

   Serving Ideas:

   • Serve over linguine or angel hair pasta.