Seared Scallops with Butter, Lime, White Wine, Shallots Garlic

Seared Scallops with Butter, Lime, White Wine, Shallots & Garlic 

Girls Gone Grillin’ Style — silky sauce, golden crust, restaurant vibes at home.

Ingredients

• 1 lb large sea scallops, side muscle removed
• Salt & cracked black pepper
• All-purpose flour (light dusting)
• 2 tbsp olive oil
• 3 tbsp butter, divided
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• Zest + juice of ½ lime
• Optional Girls Gone Grillin’ twist: pinch of Sassy Seafood Sprinkle

Chopped parsley or chives, for finish

Prep (This Matters)

Pat scallops VERY dry with paper towels.

Season lightly with salt & pepper.

Dust lightly with flour—shake off excess (this helps that golden crust).

Sear the Scallops

Heat a skillet over medium-high to high until hot.

Add olive oil + 1 tbsp butter.

Place scallops in without crowding.

Sear 1½–2 minutes per side until deeply golden.

Remove scallops to a plate (don’t overcook).

Build the Sauce

Lower heat to medium.

Add remaining 2 tbsp butter.

Sauté shallots 30–45 seconds until soft.

Add garlic, cook 15 seconds (don’t brown).

Deglaze with white wine, scraping the pan.

Simmer 2–3 minutes until slightly reduced.

Add lime zest + juice (and a pinch of Sassy Seafood if using).

Finish

Return scallops to the pan for 30 seconds, spooning sauce over them.

Taste and adjust salt/pepper.

Finish with herbs.

Serve With

Creamy risotto

Angel hair pasta

Grilled asparagus or broccolini

Crusty bread for that sauce (non-negotiable )

Pro Tips

Dry scallops = crust

 Light flour only (too much = gummy)

 If scallops stick, they’re not ready to flip