Quick Scallops with Lemon Sauce
by Editorial Staff
A very simple and quick recipe for cooking scallops. The scallops need only be fried and served with a light lemon sauce.
Cook: 12 mins
Servings: 4
Ingredients
- Large lemon – 1 pc.
- Scallops – 600 g
- Salt – 1/4 teaspoon.
- Ground black pepper – 1/4 teaspoon.
- Butter – 1 tbsp
- Dry white wine – 3/4 cup
- Water – 1 tbsp
- Cornstarch – 1/2 teaspoon
- Fresh basil (finely chopped) – 1 tbsp
- Boiled spaghetti for garnish (optional)
Directions
- Remove the zest from the lemon through a fine grater. Squeeze the juice out of the lemon. Wash scallops and dry on a paper towel.
- Sprinkle 1/8 teaspoon of salt and pepper on scallops. In a large skillet over medium heat, heat 2 teaspoons of butter. Put scallops in a preheated pan, fry for about 3-4 minutes on each side. Transfer the fried scallops to a plate and cover with foil to keep warm.
- Pour the wine, 2 tablespoons of lemon juice into the pan, bring to a boil, simmer for about 2 minutes. In a separate bowl, mix 1/2 teaspoon of starch and 1 tablespoon of water, add this mixture to the pan, cook, stirring occasionally, until thickened, about 2 minutes. Add 1/4 teaspoon lemon zest, 1 teaspoon butter, basil, remaining pepper and salt to this mass.
- Remove the pan from the stove.
Serve the scallops with the sauce. Pasta, such as spaghetti (optional), works well for garnish with scallops in a sauce.
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