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Pan-Seared Scallops with Wine Cream Sauce

Quick-seared scallops seasoned with lemon pepper, garlic, and onion powder, finished with a rich white wine, lemon, and cream pan sauce.

Original post

Ingredients

  • Scallops
  • 1/2 Tsp Lemon Pepper
  • 1/2 Tsp Salt
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Pino Grigio/ Chardonnay
  • 3 Tbsp Cold Butter
  • Half Lemon (Squeezed)
  • 3 Cloves Minced Garlic
  • Parsley

Method

  1. 1

    Season the scallops with lemon pepper, salt, garlic powder, and onion powder.

  2. 2

    Sear the scallops in a hot pan for 90 seconds per side until browned, then remove from the pan.

  3. 3

    Add the minced garlic and deglaze the pan with the wine.

  4. 4

    Stir in the heavy cream, fresh lemon juice, and cold butter until melted and emulsified into a smooth sauce.

  5. 5

    Garnish with fresh parsley and serve the sauce with the seared scallops.