Pan Seared Scallops

4.90 from 55 votes

Pan seared scallops are golden and buttery with the most incredible fresh lemon sauce that makes them taste restaurant worthy right at home.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, entree, Main Course, main dish

Cuisine: American, Italian, Italian American, Mediterranean

Keyword: how to make pan seared scallops, pan seared scallops, pan seared scallops recipe, pan seared scallops wtih lemon caper sauce, pan seared scallops wtih lemon caper sauce recipe, Scallops, scallops recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

1 pound large scallops
salt and black pepper to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 teaspoons minced garlic
½ cup white wine Sauvignon Blanc, Riesling, or champagne
1 cup chicken broth
2 teaspoons lemon zest about 1 lemon
2 tablespoons lemon juice
2 tablespoons rinsed capers optional
1 tablespoon Dijon mustard
fresh dill and lemon wedges for garnish

Instructions

Gently pat both sides of 1 pound large scallops dry with a paper towel, then season them with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Heat until the oil is hot. Place the scallops into the hot skillet. Cook the scallops without moving them for 5 minutes until the bottoms are a rich golden brown.
Add 2 tablespoons unsalted butter to the pan. Flip the scallops over and cook for 5 additional minutes or until golden brown. Use a spoon to spoon the butter over the scallops as they cook. When the scallops are opaque in color and firm to the touch, turn off the heat and transfer them to a plate.
Reduce the heat to medium, and add 2 teaspoons minced garlic. Cook for 30 seconds, until the garlic is fragrant. Increase the heat to medium-high and add ½ cup white wine. Simmer the wine, stirring as needed until it has reduced by half, about 3 minutes.
Turn the heat to high and add 1 cup chicken broth, 2 teaspoons lemon zest, 2 tablespoons lemon juice, and 2 tablespoons rinsed capers, if using. Cook until the sauce has reduced, about 8 to 10 minutes.
Turn the heat to medium and whisk in 1 tablespoon Dijon mustard before adding the scallops back to the pan. Cook for about 2 minutes, until the scallops are warmed through.
Garnish with fresh dill and lemon wedges.

Video

Notes

Store leftovers in an airtight container for up to 3 days.

Nutrition

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