Pan-fried scallops with lemon and butter sauce
Tender, golden-brown fried scallops, served with a fine lemon-butter sauce. The combination of mild sea flavor, nutty roasted aromas and creamy sauce harmonizes perfectly with a mineral Chenin Blanc from the Loire.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer, Main course
Cuisine French, upscale cuisine
Servings 2 People
Calories 420 kcal
1 Cast iron or stainless steel pan
1 Small whisk for the sauce
1 Cutting board & knife
1 Tongs for turning the scallops
- 6 large scallops fresh or defrosted
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 Garlic clove finely chopped
- Juice of half a lemon
- ½ teaspoon lemon zest
- 1 teaspoon capers finely chopped
- 1 Tbsp dry white wine Chenin Blanc or Chablis
- Salt & pepper to taste
- Fresh parsley to garnish
Fry the scallops:
Heat a frying pan over a medium-high heat and add the olive oil.
Place the scallops in the hot pan and fry without moving for approx. 2 minutes until a golden brown crust forms.
Turn, add 1 tablespoon of butter to the pan and cook for a further 1-2 minutes while the butter melts.
Remove the scallops from the pan and leave to rest on a plate.
Prepare the lemon butter sauce:
Sauté the garlic in the remaining butter in the pan.
Add the capers, lemon juice, lemon zest and white wine.
Reduce over a low heat for 1-2 minutes until the sauce thickens slightly.
Toss the scallops briefly in the sauce, then serve.
Recommended side dishes
Fresh baguette or ciabatta to soak up the sauce
Lemon risotto with parmesan
Green asparagus with almond butter
Calories: 420kcalCarbohydrates: 10gProtein: 35gFat: 28g
Keyword Chenin Blanc, French cuisine, Lemon and butter sauce, Loire, Scallops, Seafood, Wine & Food Pairing