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Scallops in Lemon Wine Sauce

This white wine sauce is quick and delicious with subtle lemon garlic flavors. This Scallops in Lemon Cream is an easy and elegant recipe, perfect for a quick weekday dinner with the family!

Prep Time

        Prep time: 10 minutes
        Cook time: 12 minutes
        Yield: Serves 4


    •    2 tbsps olive oil
    •    1 cup white wine
    •    parsley for garnish
    •    1/2 tsp kosher salt
    •    2/3 cup heavy cream
    •    1 pound sea scallops
    •    2 tbsps butter divided
    •    2 cloves garlic minced
    •    1 tbsp fresh lemon juice
    •    1/4 tsp freshly ground pepper


  1. Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
  2. Heat oil over high heat in a nonstick skillet.
  3. Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
  4. Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
  5. Remove from heat and place on a plate to rest.
  6. Reduce heat to medium and wipe-out skillet with a paper towel.
  7. Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
  8. Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
  9. Drizzle sauce over scallops and sprinkle with parsley.

This great family recipe is thanks to Spend with Pennies at


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