Recipes › Seafood › Italian Scallops With Lemon Recipe

Italian Scallops With Lemon Recipe

Recipe by Pedro M. A. Neves

Italian scallops with lemon is a classic coastal preparation that showcases the delicate sweetness of fresh sea scallops brightened by bright Sicilian lemon and aromatic garlic. This elegant yet simple dish comes together in under 20 minutes, making it perfect for a refined weeknight dinner or special occasion. The scallops are quickly seared until golden, then finished with a light pan sauce of lemon juice, white wine, and fresh parsley.

Ingredients

• 500 g (1 lb) large sea scallops, about 12-16 pieces
• 60 ml (1/4 cup) extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 180 ml (3/4 cup) dry white wine
• 60 ml (1/4 cup) fresh lemon juice
• 30 g (2 tablespoons) unsalted butter
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 teaspoon Maldon sea salt
• 1/2 teaspoon freshly ground black pepper
• Zest of 1 lemon
• 2 tablespoons all-purpose flour

Instructions

1. Pat the scallops dry with paper towels and season both sides lightly with salt and pepper. Lightly dust each scallop with flour, shaking off any excess.

2. Heat 30 ml (2 tablespoons) of olive oil in a large stainless steel skillet over medium-high heat until it shimmers but does not smoke.

3. Working in batches if needed to avoid overcrowding, carefully place scallops in the hot oil and sear for 2 minutes without moving them, until golden and caramelized on the bottom.

4. Flip each scallop and sear the other side for another 2 minutes until opaque and firm to the touch. Transfer cooked scallops to a clean plate.

5. In the same skillet, add the remaining 30 ml (2 tablespoons) of olive oil and sliced garlic. Sauté for 30 seconds until fragrant, stirring constantly.

6. Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Simmer for 2 minutes to reduce slightly.

7. Add the lemon juice and butter, stirring until the butter melts and combines with the wine and lemon to create a light sauce.

8. Return the scallops to the skillet, tilting and spooning the sauce over them for 1-2 minutes to gently reheat and coat.

9. Transfer scallops and sauce to a serving platter or individual bowls. Garnish generously with fresh parsley and lemon zest.

Substitutions

• Replace butter with additional olive oil for a dairy-free version with lighter richness
• Substitute dry white wine with fish stock or chicken broth for a non-alcoholic sauce
• Use large shrimp (16-20 count) if scallops are unavailable, reducing sear time to 1.5 minutes per side
• Replace fresh lemon with lime juice and zest for a Mediterranean-inspired variation

Tips

• Do not wash scallops under water; use paper towels to remove excess moisture, as wet scallops will steam rather than sear properly
• Ensure the oil is very hot and the skillet is dry before adding scallops to achieve a proper golden crust
• Work quickly with scallops as they toughen significantly if overcooked; they continue cooking slightly after removal from heat

This preparation reflects Italian coastal cooking traditions, particularly from Sicily and the Amalfi region where lemon and scallops are abundant local ingredients. The technique of quickly searing shellfish and finishing with a bright citrus pan sauce is a hallmark of modern Italian seafood cuisine that honors simplicity and ingredient quality.

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