ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scallops with Lemon-Basil Sauce

Scallops with Lemon-Basil Sauce
Oxmoor House
Prep time 3 mins
Cook time 12 mins
Yield

4 servings (serving size: 5 ounces scallops and about 1 tablespoon sauce)

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.

Ingredients

  • 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

Nutrition Information

  • calories 185
  • caloriesfromfat 0.0 %
  • fat 4.1 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 28.9 g
  • carbohydrate 7 g
  • fiber 0.7 g
  • cholesterol 64 mg
  • iron 0.8 mg
  • sodium 447 mg
  • calcium 51 mg

How to Make It

  1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.

    7 Ways With Wine
    Photo: Beau Gustafson; Styling: Mindi Shapiro Levine
    As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
  2. 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.

  3. 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.

  4. Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

  5. Choice Ingredient

  6. 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.

Cooking Light Fresh Food Fast Weeknight Meals