Scallops in Lemon Wine Sauce

Scallops in Lemon Wine Sauce is an elegant, restaurant-quality dish that I love making right at home. The tender, seared scallops pair beautifully with the bright, buttery sauce made with white wine, lemon juice, garlic, and a touch of cream. It’s light, flavorful, and perfect for a special dinner or a weeknight indulgence.

Why You’ll Love This Recipe

I love how quickly this dish comes together—seared scallops cook in minutes, and the sauce is simple yet bursting with flavor. The lemon and white wine add brightness that complements the sweetness of the scallops, while the butter and cream make it luxuriously smooth. It feels fancy without being fussy, and I can serve it with pasta, rice, or crusty bread to soak up every drop of sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sea scallops (dry-packed preferred)

• Olive oil or butter (for searing)

• Salt

• Black pepper

• Garlic, minced

• Dry white wine (like Sauvignon Blanc or Pinot Grigio)

• Fresh lemon juice

• Heavy cream (optional, for a richer sauce)

• Unsalted butter

• Fresh parsley, chopped (for garnish)

Directions

1. I pat the scallops dry with paper towels and season them with salt and pepper.

2. I heat olive oil or butter in a skillet over medium-high heat until hot but not smoking.

3. I sear the scallops for about 2–3 minutes per side until golden brown and opaque in the center, then transfer them to a plate.

4. In the same skillet, I lower the heat and add minced garlic, cooking just until fragrant.

5. I pour in the white wine and lemon juice, scraping up any browned bits from the pan, and simmer until slightly reduced.

6. I stir in the butter and a splash of cream, whisking until the sauce is smooth and velvety.

7. I return the scallops to the pan, spoon the sauce over them, and let them warm through for a minute.

8. I garnish with chopped parsley and serve immediately.

Servings and timing

This recipe makes about 2 servings (perfect for date night or a light dinner).
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• I sometimes add a pinch of red pepper flakes for a hint of heat.

• Swapping the cream for a pat of mascarpone makes the sauce extra rich.

• I serve the scallops over angel hair pasta or sautéed spinach for a complete meal.

• For extra zest, I add lemon zest to the sauce just before serving.

Storage/Reheating

I store leftover scallops and sauce in an airtight container in the fridge for up to 2 days.
To reheat, I gently warm them in a skillet over low heat with a splash of water or wine to keep the sauce from breaking. I avoid microwaving scallops as they can become rubbery.

FAQs

How do I get a good sear on scallops?

I make sure the scallops are very dry and the pan is hot before adding them. I don’t move them while they sear to get that perfect crust.

What kind of white wine should I use?

I go with a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. I avoid anything too sweet.

Can I use frozen scallops?

Yes, I thaw them completely in the fridge and pat them dry before cooking.

What’s the difference between bay and sea scallops?

Sea scallops are larger and ideal for searing, while bay scallops are smaller and better for quick sautés or soups.

Can I make this dish ahead of time?

I recommend making it fresh—scallops are best right after cooking—but I’ve prepped the sauce ahead and just seared the scallops before serving.

Conclusion

Scallops in Lemon Wine Sauce is a dish I love turning to when I want something light, fresh, and sophisticated without spending hours in the kitchen. The bright citrus, the touch of wine, and the velvety finish make it incredibly satisfying. Whether I’m cooking for someone special or just treating myself, it always feels like a little celebration on a plate.