Seared Scallops with White Wine Cream Sauce
This Seared Scallops with Dijon Wine Sauce recipe is not only elegant, it's low carb, keto friendly, and easy to make!
Servings: 2 People
Calories: 493kcal
Equipment
- 1 Large Pan Note: You will use a different temperature if using a nonstick pan.
Ingredients
White Wine Cream Sauce:
- 2 tablespoon Butter
- 1 tablespoon Finely Minced Shallot
- 2 Garlic Cloves pressed or finely minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon Zest
- ¼ cup Dry White Wine
- ½ Cup Heavy Cream
- Salt and Pepper to taste
Seared Scallops:
- 10-12 Sea Scallops
- Salt and Pepper
- 2 tablespoon Butter
Instructions
White Wine Cream Sauce:
- In a small saucepan, melt butter over medium heat. Add shallot, cook until tender.
- Add garlic, mustard, and lemon zest, stir to combine.
- Carefully pour wine into the pan, allow to cook for one minute before adding the heavy cream.
- Simmer for about 20 minutes, or until about half the original volume.
- While sauce is simmering, prepare the scallops:
Seared Scallops:
- Use a paper towel to pat scallops dry all over, season with salt and pepper. Set aside.
- If using a cast iron or other heavy bottomed pan - NOT a nonstick pan! - heat over high until very hot.If using a nonstick pan, heat over medium high.
- Add butter to the pan, allow to melt.
- Add scallops to the pan, each one laying on one of the flat sides. Cook for about 2 minute, or until a nice crust forms.
- Flip the scallops, cook for another 2 minutes.
- Serve on a puddle of the cream sauce.
Nutrition
Calories: 493kcal | Carbohydrates: 7g | Protein: 11g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 548mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1579IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg