Scallops with Lemon Cream Sauce – We Heart Local BC

Scallops with Lemon Cream Sauce

Scallops With Lemon Cream Sauce


250 mL (1 cup) 33% Cream

15 mL (1 tbsp) Butter

250 g (½ lb) fresh Scallops

½ Lemon, Zest and Juice

250 mL (1 cup) White Wine

To taste, chopped Fresh Herbs

To taste Rice and Vegetable Pilaf

Cooking Instruction

  1. In a frying pan, melt butter and cook scallops until opaque. Remove from pan and set aside.
  2. Add half of lemon zest to pan. Deglaze with wine. Reduce by half.
  3. Add cream and stir well. Bring to a boil and simmer for 3 to 4 minutes.
  4. Add lemon juice and cook for 1 minute.
  5. Arrange pilaf in serving plates and place scallops on top.
  6. Garnish with remaining lemon zest and herbs. Spoon sauce on top.

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