Scallops with a Lemon Rosemary Sauce
Light and buttery, these sea scallops are a delicious treat and best served with pasta or risotto to soak up the extra delicious sauce.
Servings: 2
Ingredients
- 1/2 lb. dry pack sea scallops about 6-8
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. butter
- 2 tsp. chopped rosemary
- 1/2 cup chicken broth
- 1/4 cup lemon juice
- 1/2 cup white wine
- 1/2 tsp. lemon zest
Instructions
- Wash your hands before touching the scallops. Trim off the muscle on the side if it is there and then pat the scallops dry with a clean paper towel.
- Melt 1/2 Tbsp. butter in a small frying pan. Add the extra virgin olive oil and turn the heat to medium high.
- When the skillet is really hot, but not burning, add the scallops and sear for 2-3 minutes per side, being careful not to over cook them. Remove them from the pan with tongs.
- Add the rest of the butter and broth to the skillet and turn down the heat. Scrape up any brown bits from the bottom of the pan and then stir in the wine, lemon juice, rosemary, and lemon zest and boil for about 5 minutes to reduce the sauce slightly.
- Turn off the heat and add the scallops back to the pan and scoop the sauce over top. Heat slightly to warm them. Scallops should be at an internal temperature of 145°F.
- Serve over pasta or risotto.