Scallops with Lemon Sauce
by Editorial Staff
Scallops are fried until golden brown and served with lemon sauce.
Cook: 15 mins
Servings: 4
Ingredients
- Large scallops – 600 g
- Lemon – 1 pc.
- Dry white wine – 3/4 cup
- Salt – 0.25 teaspoon
- Ground black pepper – 0.25 teaspoon.
- Butter – 1 tbsp
- Water – 1 tbsp
- Corn starch – 0.5 teaspoon.
- Fresh basil (chopped) – 1 tbsp
- Garnish noodles (optional)
Directions
- Remove 0.25 teaspoons of the zest from the lemon and squeeze 2 tbsp of juice.
- Wash scallops and dry on a paper towel. Sprinkle 1/8 teaspoon of salt and pepper on all sides.
- Heat 2 teaspoons butter in a large skillet. Place the scallops in a preheated pan, fry for 3-4 minutes on each side. Transfer the scallops to a plate, cover to keep warm.
- Pour wine and reserved lemon juice into the same pan and bring to a boil. Reduce heat, simmer the sauce for about 2 minutes, scraping the fat off the sides of the pan. Dilute starch in 1 tablespoon. a spoon of water, add this mixture to the pan, cook, stirring occasionally, for a couple of minutes, until the sauce thickens.
- Add lemon zest and the remaining 1 teaspoon of butter to the sauce. Add basil, 1/8 teaspoon salt, and pepper. Remove the pan from the stove.
- Serve scallops with noodles (optional) with sauce.
Enjoy your meal!
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