Just came up with this one tonight. I served it over linguine. I made it for my wife, and now she just can't stop raving about it. She liked it so much, she wanted me to write it down for all eternity... Hmm, I think I do all the work around here. Ha!


Recipe Summary

20 mins
35 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Smash 2 cloves of garlic; dice or slice the other three. Wash scallops and thoroughly dry on paper towels. Rub smashed garlic over scallops and season with salt.

  • Heat a skillet over high heat. Add 1 tablespoon butter and 1 tablespoon oil. Cook scallops in batches until lightly crusted and firm, about 1 1/2 minutes per side. Remove from pan and set aside.

  • Pour water and white wine into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from heat.

  • Heat remaining oil in a separate pan over medium heat. Add onion and season with salt and pepper; cook and stir for 1 minute. Add the minced garlic and cook until mixture is lightly browned, about 5 minutes. Transfer mixture to the first skillet and heat over low heat.

  • Add cream and remaining butter; heat until it starts to bubble. Stir in lemon zest and juice and cook until heated through, 1 to 2 minutes. Add the scallops and capers; warm for about 30 seconds. Plate scallops and sauce; top with Parmesan cheese and parsley.

Cook's Notes:

You can use up to 1 1/2 pounds of scallops.

Feel free to substitute Parmesan cheese with Romano.

Substitute the water-wine combo with any deglazing liquid you like.

Nutrition Facts

520 calories; protein 24.3g; carbohydrates 9.2g; fat 43.1g; cholesterol 153.5mg; sodium 477.8mg. Full Nutrition