Look for dry-packed sea scallops at your local seafood market. They haven't been soaked in a liquid solution, which increases their weight and sodium content.
1 large lemon
1 1/2 pounds large sea scallops
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter, divided
3/4 cup dry white wine
1 tablespoon water
1/2 teaspoon cornstarch
1 tablespoon finely chopped fresh basil
How to Make It
Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
Serve with: Buttery Angel Hair Pasta with Parmesan Cheese
Large sea scallops are great for a fast and filling protein source any night of the week. They can be seared or sautéed and then added to salads and pastas or served solo as an entrée. Their mild taste and universal appeal make them a good host for complex flavors.
First time making the scallops in lemon-butter basil sauce. I used chicken broth only because all I had on hand was dry vermouth...just in case that wouldn't have worked...I played it safe. We loved it and will be adding it to our dinner rotation. Thanks for the great recipe.
Prepare scallops as above but use this sauce. It can be made ahead of time.1 c. Heavy Cream2T Dijon Mustard2T Maple SyrupFresh chivesBoil cream in heavy large skillet until reduced to ¾ cup. Add mustard and maple syrup and boil until thickened to sauce consistency, about 3 minutes. Season with salt and pepper.Arrange scallops atop sauce. Garnish with chives cut into one-inch pieces.OMG😋😋😋
One of my families favorite meals that I make calls for marsala wine and lemon juice. I don't keep wine so I eliminated the lemon juice and used cooking wine. Do you think that would work with this recipe?
This was incredibly fast and tasty. The lemon did dominate the dish so I will back off on it next time since the scallops were a little overwhelmed by it. I served it with coconut basamati rice and sautéed snow peas. This is a keeper!