Scallops with Lemon-Basil Sauce

Name: Scallops with Lemon-Basil Sauce
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 4 servings (serving size: 5 ounces scallops and about 1 tablespoon sauce)
Ingredients: 1 large lemon; 1 ½ pounds large sea scallops; ¼ teaspoon salt, divided; ¼ teaspoon freshly ground black pepper, divided; 1 tablespoon butter, divided; ¾ cup dry white wine; 1 tablespoon water; ½ teaspoon cornstarch; 1 tablespoon finely chopped fresh basil

11 Ratings
10 Reviews

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.

Recipe by Oxmoor House March 2010

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Read the full recipe after the video.

Recipe Summary test

prep:

3 mins

cook:

12 mins

total:

15 mins

Yield:

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

Nutrition Info

Ingredients

1 large lemon
1 ½ pounds large sea scallops
¼ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
1 tablespoon butter, divided
¾ cup dry white wine
1 tablespoon water
½ teaspoon cornstarch
1 tablespoon finely chopped fresh basil

Directions

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

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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.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

Per Serving:

185 calories; fat 4.1g; saturated fat 1.9g; mono fat 1g; poly fat 0.9g; protein 28.9g; carbohydrates 7g; fiber 0.7g; cholesterol 64mg; iron 0.8mg; sodium 447mg; calcium 51mg.

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sbeman222msncom

07/20/2021

This is one of my favorite recipes!! I make it monthly.

Occasionally, I substitute jumbo shrimp for the scallops.

bfla79

06/18/2017

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?

karbs

06/14/2017

Prepare scallops as above but use this sauce. It can be made ahead of time.

1 c. Heavy Cream

2T Dijon Mustard

2T Maple Syrup

Fresh chives

Boil 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😋😋😋

Arline11

06/09/2017

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.

SarahSous

10/22/2014

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!

julala

03/26/2013

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

debkakes

07/31/2011

So simple and good!

susieguzzi1

04/26/2011

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

Jojolynf

04/06/2011

Fantastic! Just loved it. Followed the recipe exactly and served with angel hair. Wonderful meal.

CindyandSteve

03/30/2011

Awesome! My family loved it!

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Scallops with Lemon-Basil Sauce

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Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (10)

All Reviews for Scallops with Lemon-Basil Sauce

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Scallops with Lemon-Basil Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews (10)

All Reviews for Scallops with Lemon-Basil Sauce