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Sea Scallops With Lemon-Cream Sauce

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

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 tablespoon 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 side, 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 browned 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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