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- In the same pan, reduce heat to medium and add minced garlic. Sauté until fragrant (about 30 seconds).
- Pour in white wine and lemon juice, scraping up any browned bits from the pan.
- Simmer for 2–3 minutes, allowing the sauce to reduce slightly.
- Whisk in the butter until smooth and silky.
4. Bring It All Together
- Return scallops to the pan just long enough to coat in the sauce (about 30 seconds).
- Spoon sauce over the top and garnish with parsley and lemon zest if desired.
🍽 Serving Suggestions
- Serve over a bed of angel hair pasta, risotto, or creamy mashed potatoes.
- Pair with steamed asparagus, roasted veggies, or a crisp green salad.
- A glass of the same dry white wine used in the sauce makes a perfect match.
🔄 Optional Variations
- Garlic Butter Version: Skip the wine and increase the garlic and butter.
- Creamy Lemon Sauce: Add a splash of heavy cream to the wine reduction.
- Herb Twist: Add fresh thyme or tarragon for an aromatic finish.
💬 Final Thoughts
Scallops in Lemon Wine Sauce isn’t just a recipe—it’s an experience. From the first golden sear to the last drizzle of lemony, buttery goodness, this dish brings elegance to your kitchen with minimal effort. Whether you’re cooking for guests or indulging in a special night in, this meal is sure to wow.
✨ Bonus Tip: Be sure to buy dry scallops—they sear better and have the best texture.
Would you like a printable recipe card or a wine pairing guide to go with this meal?
