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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

Step 5

Choice Ingredient

Step 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

Ratings & Reviews

Easy, delicious...a complete winner!

SarahSous
June 10, 2017
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.

Yummy Alternative Sauce

CindyandSteve
June 14, 2017
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😋😋😋

This Recipe Sounds Yummy!!

karbs
June 19, 2017
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?

Jojolynf's Review

MichaelBeatley
April 06, 2011
Fantastic! Just loved it. Followed the recipe exactly and served with angel hair. Wonderful meal.

susieguzzi1's Review

Arline11
April 26, 2011
This was easy and really yummy. I added a Tbsp of minced garlic, because everything needs garlic.

debkakes's Review

julala
August 01, 2011
So simple and good!

SarahSous's Review

bfla79
October 22, 2014
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!

MichaelBeatley's Review

debkakes
June 23, 2013
N/A

julala's Review

Jojolynf
March 26, 2013
Would have been great with about 1/4 of the amount of lemon juice called for. Way to much lemon juice!

CindyandSteve's Review

susieguzzi1
March 31, 2011
Awesome! My family loved it!