April 17, 2025 Plume Ridge Bottle Shop

Pan-Seared Scallops with Lemon Butter Sauce

Some of our favorite chardonnays come from the Sonoma Coast, and today we have the perfect recipe to pair with a Sonoma Coast chardonnay. Chards from that region often have bright acidity, coastal minerality, and notes of citrus, apple, and subtle oak. This pairs great with the delicate sweetness of scallops and the richness of a buttery, lemon sauce. The acidity of the wine cuts through the richness, while the citrus notes mirror the lemon in the dish. The best part? It's super easy to make.

Ingredients:

1 lb sea scallops, patted dry
Salt and pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
Juice of 1 lemon (plus zest if you like)
2 tbsp white wine or a splash of the Chardonnay
Fresh parsley for garnish

Instructions:

Season scallops with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Once hot, sear scallops (about 2–3 minutes per side) until golden and just opaque in the center. Remove and set aside.
In the same pan, lower heat and add butter and garlic. Sauté for 30 seconds, then stir in lemon juice and wine. Let it simmer for a minute.
Return scallops to the pan for a quick toss in the sauce. Garnish with parsley and lemon zest if desired.

Serve with a light salad or roasted vegetables and, of course, a chilled glass of Chardonnay!

Contributed by Ray Ibanez, E-Commerce Manager for Plume Ridge Bottle Shop.