Scallops with Lemon-Basil Sauce


  • 1 large lemon
  • 1 ½ pounds large sea scallops
  • ¼ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • 1 tablespoon butter, divided 
  • ¾ cup dry white wine
  • 1 tablespoon water
  • ½ teaspoon cornstarch
  • 1 tablespoon finely chopped fresh basil
  • 8 ounce angel hair pasta
  • Parmesan Cheese


  1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
  2. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
  3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
  4. Serve with: Buttery Angel Hair Pasta with Parmesan Cheese

Source: My Recipes – Scallops with Lemon-Basil Sauce