Scallops with Lemon-Basil Sauce

Ingredients

  • 1 large lemon
  • 1 1/2 pounds large sea scallops
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter, divided
  • 3/4 cup dry white wine
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch
  • 1 tablespoon finely chopped fresh basil

Directions

  • Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
  • Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
  • Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan.
  • Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken.
  • Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil.
  • Remove from heat. Serve over scallops.
  • Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

Source: My Recipes

 

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