I recently tried a Lemon Scallops dish that turned out to be a delightful meal. I seared tender sea scallops with garlic and butter, then simmered them in white wine with a squeeze of lemon and a hint of zest. Paired with pasta and garlic bread, it’s a bright and satisfying plate.

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I recently tried making Scallops in Lemon Wine Sauce and was blown away by the flavors. I started by seasoning 1 lb sea scallops with salt and pepper and then searing them in 2 tbsp olive oil and 2 tbsp unsalted butter along with 4 cloves of minced garlic.

When I added the dry white wine, heavy cream, lemon zest and lemon juice, my kitchen filled with a tangy yet creamy aroma that reminded me of some classic scallops appetizer recipes. I served mine over 8 oz of pasta and paired it with fresh garlic bread and a side salad.

Every bite was a new twist, something like those garlic scallops or even a nod to Parmesan scallops I’ve seen before. It felt like a real discovery of how simple ingredients can come together to create a unique and savory dish you just have to try.

Why I Like this Recipe

1. I really love how the scallops are cooked just right so they stay tender and juicy, plus the lemon white wine cream sauce gives it a refreshing and rich flavor that makes every bite exciting.
2. I like how simple it is to make the dish even though it tastes fancy. I mean, searing scallops and tossing them in that garlic and winey sauce while also boiling pasta is super easy and perfect for a weeknight dinner.
3. I enjoy mixing the savory scallops with the pasta, garlic bread, and a fresh salad because it creates a balanced meal that feels both comforting and impressive.
4. The extra touch of lemon zest and parsley really adds that burst of freshness that makes the whole dish pop, making it my go-to recipe when I want something tasty but not too heavy.

Ingredients

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Sea scallops are lean proteins with subtle marine flavor and are low in fat.
Olive oil is a healthy fat that adds smooth flavor and natural antioxidants.
Garlic boosts flavor, has antioxidants, and keeps the sauce zesty and aromatic.
Dry white wine gives acidity and enhances the overall tangy and rich sauce.
Lemon juice and zest bring a bright, sour punch and complement the creamy base.
Heavy cream makes the sauce silky smooth and adds a mild, rich flavor.
Pasta provides satisfying carbs and turns the dish into a hearty, filling meal.
A crisp side salad adds fresh fiber, vitamins and a colorful, healthy balance.

Ingredient Quantities

1 lb sea scallops (patted dry)

Salt and pepper to taste

2 tbsp olive oil

2 tbsp unsalted butter

4 cloves garlic, minced

1/2 cup dry white wine

1/2 cup heavy cream

Juice of 1 lemon

Zest of 1 lemon

1/4 cup chopped fresh parsley

8 oz pasta (like linguine or spaghetti)

Fresh garlic bread (for serving)

Your favorite side salad (to serve on the side)

How to Make this

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1. Season the scallops with salt and pepper, then pat them dry with paper towels.

2. Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente.

3. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts.

4. Carefully add the scallops to the skillet and sear them for about 2 minutes on each side until they have a nice golden color, then remove them to a plate.

5. Reduce the heat to medium and add the minced garlic to the same skillet. Stir it around for about 30 seconds until it gets fragrant.

6. Pour in the white wine and let it simmer for a minute so it reduces just a bit.

7. Add the heavy cream, lemon juice, and lemon zest to the skillet while stirring constantly. Let it come to a gentle simmer.

8. Return the scallops to the pan and let them cook in the sauce for another 2 or 3 minutes until they are cooked through and tender.

9. Stir in the chopped fresh parsley and give the sauce a quick taste, adding more salt and pepper if needed.

10. Serve the creamy scallops and lemon wine sauce over the pasta, and enjoy it with some fresh garlic bread and your favorite side salad.

Equipment Needed

1. Paper towels
2. Large pot for boiling water
3. Colander for draining pasta
4. Large skillet for searing and sauce making
5. Plate to set aside the scallops
6. Tongs or spatula for turning scallops
7. Measuring cups and spoons
8. Lemon zester (or a grater)

FAQ

Q: Can I use other types of pasta?
A: Yeah, you sure can. Any kind of pasta will do but I really reccomend using linguine or spaghetti to work best with the sauce and scallops.

Q: How do I know when the scallops are cooked?
A: The scallops should turn opaque and feel a bit firm when you press them lightly. If overcooked, they can get all rubbery so keep an eye on them.

Q: What if I dont have dry white wine?
A: No worries, you can use a splash of chicken broth with a little white vinegar. It wont exactly be the same but it still gives a nice tangy flavor.

Q: Can I prep any of this ahead of time?
A: You can do some of the prepping like mincing the garlic or zesting the lemon. But its best to cook the scallops right before serving to keep them tender.

Q: What sides work best with this dish?
A: This recipe goes great with fresh garlic bread and your favorite side salad. They help mop up all that yummy lemon wine sauce.

Scallops In Lemon Wine Sauce Recipe Substitutions and Variations

If you dont have dry white wine, you could use a light chicken broth with a little extra lemon juice instead
If heavy cream is hard to find in your store, try using half-and-half or full cream as a substitute
If sea scallops arent available you can get shrimp or a firm white fish like halibut to work in the dish
If you dont have olive oil, grapeseed or vegetable oil can work just as well
Instead of fresh garlic bread, you could serve a warm baguette brushed with garlic butter

Pro Tips

1. Make sure the scallops are extra dry before you sear them in the pan; if there is any moisture they won’t get that nice crispy outside.
2. When you heat the olive oil and butter together, let the butter melt fully and the pan get hot before adding the scallops so they get a really good sear.
3. Be careful with the garlic – cook it just for about 30 seconds so it doesn’t burn and turn bitter.
4. As you make the sauce, stir it continuously to keep the cream from splitting and adjust the salt and pepper bit by bit until you get the flavor just right.

Scallops In Lemon Wine Sauce Recipe

Recipe by Theo Fines

0.0 from 0 votes

Servings

servings

Calories

700

kcal

Equipment: 1. Paper towels
2. Large pot for boiling water
3. Colander for draining pasta
4. Large skillet for searing and sauce making
5. Plate to set aside the scallops
6. Tongs or spatula for turning scallops
7. Measuring cups and spoons
8. Lemon zester (or a grater)

Ingredients

1 lb sea scallops (patted dry)
Salt and pepper to taste
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
Juice of 1 lemon
Zest of 1 lemon
1/4 cup chopped fresh parsley
8 oz pasta (like linguine or spaghetti)
Fresh garlic bread (for serving)
Your favorite side salad (to serve on the side)

Directions

Season the scallops with salt and pepper, then pat them dry with paper towels.
Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente.
Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts.
Carefully add the scallops to the skillet and sear them for about 2 minutes on each side until they have a nice golden color, then remove them to a plate.
Reduce the heat to medium and add the minced garlic to the same skillet. Stir it around for about 30 seconds until it gets fragrant.
Pour in the white wine and let it simmer for a minute so it reduces just a bit.
Add the heavy cream, lemon juice, and lemon zest to the skillet while stirring constantly. Let it come to a gentle simmer.
Return the scallops to the pan and let them cook in the sauce for another 2 or 3 minutes until they are cooked through and tender.
Stir in the chopped fresh parsley and give the sauce a quick taste, adding more salt and pepper if needed.
Serve the creamy scallops and lemon wine sauce over the pasta, and enjoy it with some fresh garlic bread and your favorite side salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.