Pan-Seared Scallops with Garlic White Wine Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender scallops seared to golden perfection served with a rich creamy garlic white wine sauce that enhances their natural sweetness. This French-inspired seafood recipe, ready in about 25 minutes, pairs large sea scallops, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 12 large sea scallops dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the scallops in the pan spaced evenly and sear without moving for 2-3 minutes until the edges are golden brown. Flip and sear the other side for 2 minutes, then remove scallops and set aside on a warm plate.
  3. Step 3: Reduce heat to medium, add 2 tablespoons unsalted butter and 4 minced garlic cloves to the skillet; sauté for 1 minute until fragrant but not browned.
  4. Step 4: Pour in 1/2 cup dry white wine and simmer for 3-4 minutes until reduced by half and slightly thickened.
  5. Step 5: Stir in 1/2 cup heavy cream and 1 tablespoon fresh lemon juice, cooking for another 2 minutes until the sauce thickens and coats the back of a spoon.
  6. Step 6: Return scallops to the pan, spoon the sauce over them, and cook for 1 minute to warm through.
  7. Step 7: Sprinkle 1 tablespoon chopped fresh parsley over the scallops and serve immediately.

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