Stekta kammusslor med citronsås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These pan-seared scallops with lemon sauce offer an elegant balance of bright citrus notes and rich, velvety textures. Often reserved for fine dining, this seafood dish is surprisingly simple to recreate at home for a special occasion or a sophisticated dinner party. The addition of ground turmeric provides a delicate warmth and a beautiful golden hue to the cream-based sauce, perfectly lemon-scented to complement the natural sweetness of the fresh scallops.

As a versatile dairy-free option, this recipe focuses on high-quality ingredients and precise searing techniques to achieve a professional finish. Serving these scallops as an impressive starter or a light main course ensures a memorable meal that feels indulgent yet refined. Pair the dish with a crisp Chablis or a dry white wine to enhance the delicate flavours of the seafood and the zesty undertones of the sauce.

Ingredients for Pan-Seared Scallops with Lemon Sauce

1 citron
350ml dry white wine
60ml sliced shallots
2 garlic cloves, peeled, crushed
475ml vispgrädde
1 tesked malen gurkmeja
1.4kg large scallops
2 tablespoons (1/4 stick) butter, divided
2 matskedar olivolja, delad

How to make Pan-Seared Scallops with Lemon Sauce

Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 120ml , about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 300ml , about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.

Preheat oven to 204°C. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in centre, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.

Bake scallops until just opaque in centre and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.

Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) — creamy and rich, with lemon and grapefruit flavours — would be divine.

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