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

  1. Remove 0.25 teaspoons of the zest from the lemon and squeeze 2 tbsp of juice.
  2. Wash scallops and dry on a paper towel. Sprinkle 1/8 teaspoon of salt and pepper on all sides.
  3. 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.
  4. 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.
  5. 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.
  6. Serve scallops with noodles (optional) with sauce.

Enjoy your meal!

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