Pan-Seared Scallops with Lemon Herb Sauce

Pan-Seared Scallops with Lemon Herb Sauce

Get ready to ring in the New Year with this elegant yet easy-to-make dish that will leave your guests impressed.

These pan-seared scallops with a zesty lemon herb sauce are the perfect combination of rich and light flavors, making it an ideal choice for a New Year’s Day celebration.

The scallops cook quickly and the sauce can be prepared in advance, giving you more time to enjoy the festivities with your loved ones.

Preparation time: 15 minutes
Cooking time: 10 minutes
Yield: 4 servings


  • 1 pound large sea scallops, patted dry
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1/4 cup chicken or vegetable broth
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh chives


  1. Season the scallops with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the scallops to the skillet and cook for 2-3 minutes per side, or until they develop a golden crust and are just cooked through. Remove the scallops from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
  4. Stir in the white wine, chicken or vegetable broth, and lemon juice. Bring to a simmer and cook for about 5 minutes, or until the sauce has reduced by half.
  5. Remove the skillet from the heat and stir in the chopped parsley, basil, and chives.
  6. Return the scallops to the skillet, spooning the sauce over them to coat. Serve immediately.

Tips and Tricks

  • To ensure the scallops develop a nice crust, make sure they are thoroughly dried before seasoning and cooking.
  • Feel free to customize the herb combination in the sauce to suit your preferences or to use what you have on hand.

Nutritional Information


Substitution Options

  • For a gluten-free option, substitute the white wine with additional chicken or vegetable broth.
  • If you prefer a non-alcoholic version, use white grape juice or apple juice in place of the white wine.

Wine Pairing

Pair this dish with a crisp, citrusy Sauvignon Blanc or a light, refreshing Pinot Grigio to complement the flavors of the lemon herb sauce.

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