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Sea Scallops With Lemon-Cream Sauce
Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings

1 pound sea scallops

* salt

* ground pepper

2 tablespoons flour

2 tablespoons olive oil

1 zest of 1 lemon

1/2 cup white wine

2 tablespoons butter

1/4 cup whipping cream


Pat scallops dry with a clean paper towel. Season tops with salt and pepper; dust with 1 t
ablespoon flour. Turn scallops and season second side; dust with remaining flour and shake
off excess.
Zest lemon to make 1 teaspoon; avoid the bitter white pith. Set aside.
Heat oil in a large skillet over Medium-High heat. Cook scallops 2 to 2 1/2 minutes per si
de, until color turns from translucent to opaque (white). Do not overcook. Remove scallops
to a plate. Cover to keep warm or place in a Low oven.
Pour white wine into skillet; add butter. Scrape bottom of skillet to loosen up any browne
d bits. Stir and simmer 2 minutes.
Stir in cream and zest; simmer 1 more minute. Serve scallops with sauce.

Nutritional Information

No Nutritional Information Available


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