Scallops in Lemon Cream Recipe – Elegant and Easy Dish

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Scallops in Lemon Cream is a delicious and easy dish that brings together the sweet taste of scallops and a creamy lemon sauce. This meal is perfect for a special dinner or a quick weeknight treat. The combination of garlic, white wine, and lemon elevates the flavors, making it a dish everyone will enjoy.

Why Make This Recipe

This recipe is a great choice for several reasons. First, scallops are quick to cook, making it easy to prepare a gourmet meal in just 30 minutes. Secondly, the lemon cream sauce adds a bright flavor that perfectly complements the scallops. Finally, this dish looks impressive on the plate, so it’s perfect for entertaining friends or family.

How to Make Scallops in Lemon Cream

Ingredients

  • 1 lb scallops
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup heavy cream
  • 1 lemon (juice and zest)
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Directions

  1. Rinse and pat dry the scallops. Season them with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Add the scallops and sear them for 2-3 minutes on each side, until they are golden brown. Remove the scallops from the skillet and set them aside.
  3. In the same skillet, reduce the heat to medium and add the butter. Once it is melted, add the minced garlic and sauté for one minute until fragrant.
  4. Pour in the white wine and let it simmer for about 2 minutes. Then, stir in the heavy cream to create a rich sauce.
  5. Add the lemon juice and zest to the sauce, combining everything well. Allow the sauce to simmer until it thickens slightly.
  6. Return the cooked scallops to the skillet, making sure they are coated in the creamy lemon sauce. Heat through for another minute.
  7. Serve warm and garnish with chopped parsley if desired, adding a bit of color to your plate.

How to Serve Scallops in Lemon Cream

Scallops in Lemon Cream can be served over a bed of pasta, rice, or even a fresh salad. The creamy sauce also works well with some crusty bread to soak up every drop. Pair it with a glass of white wine for a complete meal.

How to Store Scallops in Lemon Cream

To store leftovers, place the scallops in an airtight container and refrigerate. They will be good for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or wine to bring back the sauce’s creaminess.

Tips to Make Scallops in Lemon Cream

  • Make sure not to overcrowd the skillet when cooking the scallops. This helps them sear properly and get that lovely golden brown color.
  • Use fresh lemon juice and zest for the best flavor. The freshness really shines in this dish.
  • Keep an eye on the scallops as they cook; they cook quickly, and overcooking can make them rubbery.

Variation (If Any)

For a different twist, try adding a splash of Dijon mustard to the sauce for a tangy flavor. You can also experiment with different herbs, like thyme or basil, to change up the taste.

FAQs

  1. Can I use frozen scallops? Yes, but make sure to thaw them completely and pat them dry before cooking. This will prevent excess moisture when searing.

  2. What can I substitute for white wine? You can use chicken or vegetable broth in place of white wine for a non-alcoholic version.

  3. Can I make the sauce ahead of time? Yes, you can prepare the lemon cream sauce in advance and then add the cooked scallops right before serving.

Enjoy making and sharing Scallops in Lemon Cream with loved ones! It’s a delightful dish that promises to impress everyone at the table.

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