Featured Image - Scallops in Lemon Garlic Sauce

This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.

Share this Recipe!

I love this simple recipe for Scallops in Lemon Garlic Sauce. It’s a quick and easy entrée to go with bread and a summer salad or a fancier dinner to accompany steak or seafood. Jumbo-sized Sea Scallops seared in bacon fat, then drizzled in a buttery lemon garlic sauce. So delicious.

Scallops served with Bacon-Wrapped Filet Mignon on Blue Willow Plates

My first taste of scallops was at Red Lobster when I snatched one from my husband’s plate. It was so buttery and wonderful, I fell in love. But it’s more of a delicacy here in Kansas where red meat prevails. I actually found some at our area Aldi grocery store. Jumbo Sea Scallops–not the small Bay Scallops often found in your grocer’s freezer section. They are a bit pricy at around $17 for 12 oz, but for a special occasion they are a lovely addition to a meal.

Sea Scallops vs Bay Scallops

You might be wondering about the differences in Jumbo Sea Scallops and Bay Scallops. A quick internet search gave me the following information–because after all, I’m from cattle country in Kansas and pretty clueless about seafood.

  • Bay Scallops are smaller in diameter (1/2″) than Sea Scallops, which average around 1 1/2 – 2 inches.
  • Bay Scallops are less expensive and live in the cold bay waters of the Atlantic coast, and Sea Scallops are harvested year-round in the deep sea.
  • Bay Scallops are more soft and tender as well as sweeter, while Sea Scallops are still sweet, but tend to be meatier and chewier.
  • The buttery scallops I first tried at Red Lobster were Sea Scallops. Bay Scallops are mostly used in casseroles, stews, or soup.

More Seafood to Try

Ingredients for Scallops in Lemon Garlic Sauce

(See the full recipe at the bottom of this post.)

  • bacon grease (or olive oil)
  • jumbo scallops
  • butter, divided
  • extra-virgin olive oil
  • clove garlic
  • dry white wine
  • freshly squeezed lemon juice
  • fresh or dried parsley
  • kosher salt
  • freshly ground melange pepper

Instructions for Making This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Thaw frozen scallops in cold water. If necessary, remove the side muscle from the scallops. Pat dry with paper towels.

Peel and mince the garlic with a Chef’s knife. Using a lemon juicer, squeeze 2 tablespoons of juice from a large lemon. Place juice in a prep bowl for use later. If using fresh parsley, chop it and set aside until later. 

Cook the Scallops

Heat a large skillet over medium-high heat with bacon fat or olive oil. I had cooked bacon just before this, so I had a nice amount of bacon fat on the counter and thought it would give the scallops a wonderful flavor. Which it did.

When the skillet is nice and hot, add the scallops, making sure not to crowd them. Season with kosher salt and freshly ground melange pepper. Allow the scallops to sear for about 2 minutes until nicely golden, then turn and cook the other side for another 2 minutes. The scallops should be opaque in color when cooked through.

I like to use melange pepper, a rainbow mix of black, pink, white, and green peppercorns when I work with sauces or dressings. It adds just a hint of extra spicy flavor to seafood.

Transfer the scallops to a plate or tray and keep warm.

Prepare the Lemon Garlic Sauce

Next, heat one tablespoon butter and extra-virgin olive oil in the same skillet over medium heat. Add the minced garlic, stirring until it is golden brown about 1-2 minutes. Be sure to scrape up any of the fond left in the skillet from the scallops.

Add butter and lemon juice to the butter sauce

Stir in the dry white wine to the sauce and simmer for 2-3 minutes until it has reduced by half. Finish the sauce by adding in the freshly squeezed lemon juice, and remaining tablespoon of butter. Stir together until combined to make a silky sauce.

Add the scallops to the lemon sauce and simmer for 1-2 minutes.

Add the seared scallops to the pan and spoon sauce over them. Allow to simmer for 1-2 minutes until heated through. Season with dried or chopped fresh parsley, kosher salt, and coarsely ground peppercorn melange.

Serve immediately. I like to serve these Jumbo Sea Scallops in small individual dishes, along with whatever else I’ve made that night, whether it’s shrimp, Bacon-Wrapped Filet Mignon, or just a salad. Make sure to spoon plenty of lemon garlic sauce over them, which is wonderful to soak up with a hard, crusty bread such as my Tangy Sourdough Bread, or Rustic Sourdough Baguettes. This recipe will serve 2-3 people.

Wine Suggestion: Sterling Sauvignon Blanc, or Raeburn Russian River Valley Chardonnay.

Browse Similar Categories

Featured Image - Scallops in Lemon Garlic Sauce

Scallops in Lemon Garlic Sauce

I love this simple recipe for Scallops in Lemon Garlic Sauce. It’s a quick and easy entrée to go with a summer salad or a fancier dinner to accompany steak or seafood. Jumbo-sized scallops seared in bacon fat, then drizzled in a buttery lemon garlic sauce. So delicious.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 3

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 2 tablespoons bacon grease (or olive oil)
  • 12 oz jumbo sea scallops
  • 2 tablespoons butter (divided)
  • 1 tablespoon extra-virgin olive oil
  • 2-3 cloves garlic ((2 tablespoons))
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice (freshly squeezed )
  • 1 tablespoon dried parsley (or 2 tablespoons chopped fresh parsley)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground melange pepper

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Thaw frozen sea scallops in cold water. If necessary, remove the side muscle from the scallops. Pat dry with paper towels.
  • Peel and mince the garlic with a Chef’s knife. If using fresh parsley, chop it and set aside until later.
  • Using a lemon juicer, squeeze 2 tablespoons of juice from a large lemon. Place juice in a prep bowl for use later.

Cook the Jumbo Sea Scallops

  • Heat a large skillet over medium-high heat with bacon fat or olive oil. I had cooked bacon just before this, so I had a nice amount of bacon fat on the counter and thought it would give the scallops a wonderful flavor. Which it did.
  • When the skillet is nice and hot, add the jumbo scallops, making sure not to crowd them. Season with kosher salt and freshly ground melange pepper. Allow the scallops to sear for about 2 minutes until nicely golden, then turn and cook the other side for another 2 minutes. The scallops should be opaque in color when cooked through. Transfer the scallops to a plate or tray and keep warm.

Prepare the Lemon Garlic Sauce

  • Next, heat 1 tablespoon butter and extra-virgin olive oil in the same skillet over medium heat. Add the minced garlic, stirring until it is golden brown about 1-2 minutes. Be sure to scrape up any of the fond left in the skillet from the scallops.
  • Stir in the dry white wine to the sauce and simmer for 2-3 minutes until it has reduced by half. Finish the sauce by adding in the freshly squeezed lemon juice, and the remaining tablespoon of butter. Stir together until combined to make a silky sauce.
  • Add the seared scallops to the pan and spoon sauce over them. Allow to simmer for 1-2 minutes until heated through. Season with dried or chopped fresh parsley, kosher salt, and coarsely ground peppercorn melange.
  • Serve immediately. Serves 2-3.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 289kcal | Carbohydrates: 7g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 66mg | Sodium: 941mg | Potassium: 300mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg

Share this Recipe!

Similar Posts

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment