SAUTEED GARLIC SCALLOPS IN CAPER-LEMON ALFREDO

Sauteed Garlic Scallops in Caper-Lemon Alfredo image

Just came up with this one tonight. I served it over linguine. I made it for my wife, and now she just can't stop raving about it. She liked it so much, she wanted me to write it down for all eternity... Hmm, I think I do all the work around here. Ha!

Provided by MattyHam

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

5 cloves garlic, divided
1 pound scallops
salt and ground black pepper to taste
3 tablespoons unsalted butter, divided
3 tablespoons grapeseed oil
¼ cup water
¼ cup white wine
½ medium onion, diced
1 cup heavy cream
1 lemon, zested and juiced
2 tablespoons capers
2 tablespoons grated Parmesan cheese
3 sprigs fresh parsley, or as desired

Steps:

Smash 2 cloves of garlic; dice or slice the other three. Wash scallops and thoroughly dry on paper towels. Rub smashed garlic over scallops and season with salt.
Heat a skillet over high heat. Add 1 tablespoon butter and 1 tablespoon oil. Cook scallops in batches until lightly crusted and firm, about 1 1/2 minutes per side. Remove from pan and set aside.
Pour water and white wine into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from heat.
Heat remaining oil in a separate pan over medium heat. Add onion and season with salt and pepper; cook and stir for 1 minute. Add the minced garlic and cook until mixture is lightly browned, about 5 minutes. Transfer mixture to the first skillet and heat over low heat.
Add cream and remaining butter; heat until it starts to bubble. Stir in lemon zest and juice and cook until heated through, 1 to 2 minutes. Add the scallops and capers; warm for about 30 seconds. Plate scallops and sauce; top with Parmesan cheese and parsley.

Nutrition Facts : Calories 519.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 43.1 g, Fiber 2.5 g, Protein 24.3 g, SaturatedFat 20.8 g, Sodium 477.8 mg, Sugar 1.1 g