Scallops in Lemon Creme Sauce

Coquilles Saint-Jacques à la crème de citron

A luxurious creamy sauce, infused with lemon juice, a little white wine, garlic and pepper flakes, elevates this exquisite and flavorful seafood dish to a new level of culinary sophistication. My variation of recipes I have tried over the years. .

Mar 18, 2025 (makes 4 servings)

INGREDIENTS

• 16 large scallops
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 oz avocado oil (see chef note below)
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 tbsp minsed garlic
• pinch of red pepper flakes
• 1/3 cup white wine
• 1/2 cup heavy creme
• 1 tbsp capers
• 1/4 cup fresh chopped parsely.

METHOD

→ Thaw and GENTLY dry the scallops using paper towels.

→ Season scallops with S+P.

→ Heat oil in a large pan to high high and once the pan is hot, add the scallops. Cook for about 3-4 minutes until golden brown then turn and add the butter and reduce the heat to medium. Once the scallops are smothered in the butter (about 1 minute) remove them to a warm plate.

→ Add the garlic, pepper flakes and white wine to the pan and continue to heat for another 2 minutes.

→ Now add the lemon juice, capers and creme and stir for 1 minute.

→ Return the scallops to the pan with the brownest side facing up. cook for another minute or so..

→ Your done! Turn off heat and garnish with the parsely.

→ Serve them over pasta (spaghetti, linguini or bucatini).

CHEFS NOTE:
I use avocado oil to initially brown the scallops since it has a higher smoke point than other oils, which means the pan can get really hot without a fuss. If you don't have avacado oil, just use olive oil instead.