Scallops with Lemon Pepper Basil Sauce
Scallops with Lemon Pepper Basil Sauce is a delicious recipe which is fast and easy to make. The lemon and basil compliment the scallops, giving them a fresh and savory flavor. Serve with a rice dish or a side of pasta, drizzled with the sauce and you’ll think you’re in a little Italian hideaway restaurant only known to a few.
The lemony flavor comes through with the lemon juice, zest and lemon pepper. You can adjust the intensity to be more or less lemony by adjusting the amount of lemon juice and zest. Make these Scallops with Lemon Pepper Basil Sauce once and your guests will want you to make them again and again.
2 Tablespoons Freshly Grated Lemon Rind Zest
2 Teaspoons Fresh Lemon Juice
20 Large Sea Scallops, About 1 ½ Pounds (Buy dry pack if you can find them.)
1 Tablespoon Lemon Pepper-No Salt Seasoning, Divided
¼ Teaspoon Sea Salt
3 Teaspoons Butter
¾ Cup White Wine
½ Teaspoon Cornstarch
2 Tablespoons Water
2 Teaspoons Dried Basil
Rinse the scallops under cool water then pat dry.
In a small bowl, mix the Lemon Pepper and Salt. Sprinkle half of the mixture on both sides of the scallops. Melt 2 teaspoons of the butter in a large skillet over medium to medium-high heat. Your stove might vary in temperature, so watch as you cook so the scallops don’t burn. Add the scallops, and cook for 3 to 4 minutes until crispy and slightly browned. Using tongs, turn over and cook another 3 to 4 minutes until opaque all the way through, crispy and lightly brown on the second side. Watch the heat so they don’t burn. Transfer to a plate and lightly cover with foil to keep warm.
Add the wine and lemon juice to the pan. Bring to a boil, then reduce to a simmer. Cook for a couple minutes, scraping up any browned bits. Combine the water and cornstarch in a small bowl. Add to the pan and stir constantly for a minute as the sauce starts to thicken. Add the remaining teaspoon of butter, the lemon zest, the remaining ½ tablespoon of Lemon Pepper & salt mixture, and the dried basil. Stir to combine then remove from the heat.
Serve the scallops over a wild rice dish, or a small bed of linguine or thin spaghetti. Spoon some of the sauce over the scallops. Enjoy!