Recipes and Cooking Lemon Scallops Be the first to rate & review! When you ensure your skillet is at the right heat, you'll never suffer eating rubbery scallops again (at least not any that you've cooked yourself)! Instead, enjoy a crisp sear on the outside and tender, juicy insides using this scallop recipe. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on September 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 15 mins Total Time: 2 hrs 50 mins Servings: 4 Yield: about 26 scallops, 1/2 cup sauce Jump to Nutrition Facts Ingredients 1 - 1 ½ pound sea scallops Kosher salt and freshly ground black pepper 2 tablespoon vegetable oil ½ cup dry white wine ¼ cup reduced-sodium chicken broth 3 tablespoon lemon juice 2 cloves garlic, minced 2 tablespoon butter Chopped fresh mint Directions Pat scallops dry. Season generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove and let stand 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury, it is ready. This will take 2 to 3 minutes. Remove skillet from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add scallops, half at a time (don't crowd the pan). Cook for 2 minutes or until a crust forms (be patient; the scallops will release when they're ready to be turned). Turn and cook for 2 minutes more or until scallops are crusted on the second side and turn opaque. Remove scallops from skillet to a plate; cover loosely. Remove skillet from heat. Carefully add wine, broth, lemon juice, and garlic (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, 5 minutes or until reduced by about half. Remove from heat. Whisk in the butter. Spoon sauce over scallops to serve. Sprinkle with mint. Rate it Print Nutrition Facts (per serving) 220 Calories 13g Fat 6g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 220 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 42mg 14% Sodium 807mg 35% Total Carbohydrate 6g 2% Total Sugars 1g Protein 14g Vitamin C 5.1mg 26% Calcium 19.8mg 2% Iron 0.7mg 4% Potassium 272.4mg 6% Folate, total 18.4mcg Vitamin B-12 1.5mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.