Lemon Butter Scallops

Lemon Butter Scallops

Made by Mike! His favorite dish...Delicious! This was a serving for two, but we went heavy on the scallops.



  • Sprinkle scallops with salt and pepper and set aside.
  • Cook Pasta, set aside and add 4 tbs. EVOO to pasta to keep from sticking together.
  • Place 2 cups white wine in saucepan and add mushrooms.
  • Bring to simmer and reduce to half.
  • Place Butter and Lemon EVOO in a large skillet over medium heat.
  • Sear scallops for about 2/3 minutes on one side, depending on size. Scallops should be golden brown on the outside, slightly firm, and can have some translucency in the centers.
  • Add Mushroom Wine reduction and Scallops to Pasta. (Capers optional)
  • Add Parsley and mix with tongs. `
  • Serve with lemon wedges.
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