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.


  • 1lb. fresh scallops
  • 2 tbs. Butter EVOO
  • 2 tbs. Lemon EVOO
  • 1 Lemon (sliced)
  • 1/4 cup Parsley
  • 1/2 cup Mushrooms (sliced)
  • 2 cups White Wine (he used chardonnay)
  • Pinch of Salt and  Black Pepper
  • 1/2 pound Angel Hair Pasta (but he used spaghetti last night)
  • Ohh and capers (optional)


  • 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 sauce pan 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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