Poseidon's Scallops

Dive into a taste of the ocean with "Poseidon's Scallops," a show-stopping seafood dish that's as elegant as it is easy to prepare. Featuring perfectly seared sea scallops golden-crusted to perfection, this recipe highlights their natural sweetness with a luscious garlic butter sauce infused with zesty lemon, aromatic thyme, and fresh parsley. A splash of dry white wine adds depth and balance, while the versatility of serving over pasta, risotto, or sautéed greens makes it suitable for both casual dinners and special occasions. Ready in just 25 minutes, "Poseidon's Scallops" will transport your taste buds to coastal bliss with every bite. Perfect for seafood lovers seeking restaurant-quality dining at home!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 16 pieces large sea scallops
• 1 teaspoon kosher salt
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 3 cloves garlic cloves (minced)
• 0.25 cups dry white wine
• 1 whole lemon (zest and juice)
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon fresh thyme leaves

Directions

Step 1

Pat the scallops dry with paper towels. This is vital to achieve a golden sear. Season both sides with kosher salt and black pepper.

Step 2

Heat a large skillet over medium-high heat. Add olive oil and allow it to get very hot but not smoking.

Step 3

Place scallops in the skillet in a single layer, ensuring they are not crowded. Sear for 2-3 minutes on one side without moving them. They should form a golden crust.

Step 4

Flip the scallops gently and sear the other side for an additional 1-2 minutes until opaque and cooked through. Remove scallops from the skillet and set aside on a plate.

Step 5

Reduce heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds until fragrant.

Step 6

Deglaze the pan by pouring in the white wine, scraping up any browned bits at the bottom of the skillet. Allow the wine to reduce slightly, about 1-2 minutes.

Step 7

Add the juice of one lemon and zest, stirring to combine. Then stir in the chopped parsley and thyme leaves.

Step 8

Turn off the heat and swirl in the remaining tablespoon of butter to create a silky sauce.

Step 9

Return scallops to the skillet to warm through, spooning the sauce over the top.

Step 10

Serve immediately on a platter or over cooked pasta, risotto, or a bed of wilted spinach. Garnish with additional parsley and a sprinkle of lemon zest if desired.

Nutrition Facts

Serving size	(686.9g)

Amount per serving	% Daily Value*
Calories	1173.7

Total Fat 68.3g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 289.8mg	0%
Sodium 3811.0mg	0%
Total Carbohydrate 37.2g	0%
Dietary Fiber 2.5g	0%
Total Sugars 2.2g
Protein 100.5g	0%

Vitamin D 0IU	0%
Calcium 96.3mg	0%
Iron 3.6mg	0%
Potassium 1798.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 34.5%

Carbs: 12.8%