Description
Savor the exquisite taste of seared sea scallops in a creamy garlic sauce, perfect for special occasions or a cozy dinner at home. This dish combines tender scallops with a rich blend of heavy cream, white wine, and Dijon mustard, creating a luxurious flavor experience. Garnished with fresh parsley and served with lemon wedges, it’s a delightful treat for seafood lovers.
Ingredients
Scale
- 1 pound of fresh sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh lemon wedges (for serving)
Instructions
- Choose the Right Scallops: Select fresh sea scallops that are plump and have a slightly sweet smell. Avoid any with a strong fishy odor.
- Rinse and Pat Dry: Rinse the scallops under cold water to remove any sand or grit. Pat them dry with paper towels to ensure they sear well.
- Season the Scallops: Sprinkle salt and pepper on both sides of the scallops.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat until hot but not smoking.
- Add the Butter: Once the oil is hot, add the unsalted butter and let it melt and foam.
- Sear the Scallops: Place the scallops in the skillet without overcrowding. Cook for 2-3 minutes on one side until golden brown.
- Flip the Scallops: Flip the scallops and cook for an additional 2-3 minutes until opaque in the center. Remove from skillet and set aside.
- Sauté the Garlic: In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 30 seconds until fragrant.
- Deglaze with Wine: Pour in the dry white wine, scraping the bottom of the pan. Let it simmer for 2-3 minutes until reduced slightly.
- Add the Cream: Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer.
- Incorporate Mustard and Lemon: Stir in Dijon mustard and lemon juice. Adjust seasoning with salt and pepper.
- Return the Scallops: Place the seared scallops back into the skillet, spooning sauce over them. Simmer for 1-2 minutes to warm through.
- Plate the Scallops: Transfer scallops to serving plates, arranging as desired.
- Spoon the Sauce: Ladle the creamy sauce over the scallops, including garlic and herbs.
- Garnish: Sprinkle chopped parsley over the top for color and freshness.
- Serve with Lemon Wedges: Add lemon wedges to the plate for squeezing over the dish.
Notes
- Ensure scallops are dry before searing for the best crust.
- Adjust the amount of garlic and lemon juice to taste for a personalized flavor.
- This dish pairs well with garlic mashed potatoes or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes