Instructions:
Prepare the Scallops:
Pat the scallops dry with paper towels to remove any moisture. This helps them sear properly.
Season the scallops with salt and pepper on both sides.
Sear the Scallops:
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the butter is melted and the pan is hot, add the scallops in a single layer. Be sure not to overcrowd the pan; you may need to cook them in batches.
Sear the scallops for about 2-3 minutes per side, until they develop a golden-brown crust and are cooked through (opaque in the center). Avoid overcooking, as scallops can become rubbery. Once done, remove the scallops from the skillet and set them aside on a plate.
Make the Lemon Wine Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the white wine to the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a simmer and let it cook for 2-3 minutes to reduce slightly.
Stir in the fresh lemon juice, lemon zest, and Dijon mustard (if using). Let the sauce simmer for another 2-3 minutes until it thickens slightly.
Finish the Sauce:
Reduce the heat to low and return the seared scallops to the skillet. Spoon the sauce over the scallops and cook for another 1-2 minutes, allowing the scallops to warm through and absorb the flavors of the sauce.
Serve:
Transfer the scallops to serving plates and spoon the lemon wine sauce over the top.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Serving Suggestions:
With pasta: Serve the scallops and sauce over a bed of angel hair pasta or linguine for a luxurious dinner.
With vegetables: Pair with steamed vegetables like asparagus, green beans, or sautéed spinach.
With rice: Serve with a side of fluffy rice or mashed potatoes to soak up the flavorful sauce.