Panfried scallops with white wine garlic sauce
Panfried scallops with white wine garlic sauce is an easy and delicious recipe, perfect for a date night in. Served with risotto, it's a showstopper.
Servings 4
Calories 193kcal
Ingredients
- 500 g (1lb) scallops Cleaned | If frozen, thawed
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
White wine garlic sauce
- 2 tbsp butter
- 3-4 garlic cloves minced (to taste)
- ½ cup white wine (I used Chardonnay)
- 1 tsp lemon juice
- 2 tbsp finely chopped parsley
- salt and pepper to taste
To serve
Instructions
- Heat a large, non-stick frying pan over high heat.
- Pat scallops dry with paper towels. Drizzle with olive oil and season with salt and pepper.
- Add the scallops to the hot pan (do this in batches to avoid overcrowding the pan) and allow to panfry for 2-3 minutes per side until they are golden brown and seared on both sides.
- Remove from the pan and set aside.
- Melt the butter in the pan then add the garlic. Allow to cook for 30 seconds then pour in the white wine, lemon juice and parsley.
- Bring the sauce to a simmer then cook for 3-5 minutes until the sauce has reduced slightly.
- Add the scallops back into the pan and allow to heat through.
- Serve with sides of your choice.
Nutrition
Serving: 4people (scallops only) | Calories: 193kcal | Carbohydrates: 7g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 1076mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
