Low-Heat Sautéed Scallops with Lemon and Thyme

Name: Low-Heat Sautéed Scallops with Lemon and Thyme
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: General
Ingredients: 1.5 lbs sea scallops; 2 tbsp butter; 1 tbsp olive oil; 2 cloves minced garlic; 2 tbsp fresh thyme leaves; 1/4 cup white wine; 2 tbsp lemon juice; 1/4 tsp salt; 1/8 tsp black pepper

Plump scallops seared to a golden crust at a gentle heat, then finished with a bright lemon-thyme sauce that complements their delicate sweetness.

Cuisine: General

Category: Seafood

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

1.5 lbs sea scallops
2 tbsp butter
1 tbsp olive oil
2 cloves minced garlic
2 tbsp fresh thyme leaves
1/4 cup white wine
2 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Pat scallops dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
Step 2: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over low heat until butter is melted but not browned (about 2 minutes).
Step 3: Add scallops to the skillet in a single layer, ensuring they aren't crowded. Cook undisturbed for 3 minutes until golden brown on the bottom.
Step 4: Flip scallops and cook another 2 minutes until just opaque and tender. Remove scallops and set aside.
Step 5: Add minced garlic and fresh thyme to the skillet, cooking 1 minute until fragrant. Pour in white wine and lemon juice, scraping the bottom to release browned bits. Simmer for 2 minutes until liquid reduces by half.
Step 6: Return scallops to the skillet and coat in sauce, cooking 1 minute more to heat through.