Lemon Garlic Butter Scallops
Rich and creamy garlic butter scallops on pasta... delightfully decadent!
Updated: 9/26/2024
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Ingredients
- 1 1/2 pounds scallops, approximately 20 pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1/2 cup white wine
- 1 cup heavy cream
- 2 tablespoons lemon juice
- Red pepper flakes
- 1/4 cup chopped parsley, more to garnish
- 1 tablespoon lemon zest
- Salt, to taste
Steps
- Heat a large nonstick pan to medium-high heat and add olive oil.
- Place scallops spaced evenly in the pan, 8–10 at a time. Cook until the bottoms are golden, approximately 3 to 4 minutes, and flip. Cook until scallops are translucent, another 3 to 4 minutes. Remove from heat and set aside while you make the cream sauce.
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