Ingredients:

  • 1/2 cup (113 g) unsalted butter, cubed and chilled
  • 4 cloves garlic, minced
  • 1/2 cup (120 ml) dry white wine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450 g) seafood (such as shrimp, scallops, or crab)
  • Fresh lemon wedges (optional)

Instructions:

  1. Clean and devein shrimp, or prepare scallops/crab as needed.
  2. In a medium saucepan, melt 1 tablespoon of butter over medium heat.
  3. Add minced garlic; sauté until fragrant but not browned (about 1 minute).
  4. Pour in the white wine; increase heat to medium-high. Simmer until reduced by half (about 3-4 minutes), stirring occasionally.
  5. Lower heat to medium; whisk in chilled butter pieces gradually until the sauce is emulsified and creamy.
  6. Stir in lemon juice, parsley, thyme, salt, and pepper. Adjust seasoning as needed. Remove from heat and keep warm.
  7. In a skillet, add a splash of olive oil and heat on medium-high. Cook seafood until opaque and cooked through (approximately 2-4 minutes per side, depending on the type).
  8. Place cooked seafood on plates and drizzle with seafood butter sauce. Serve immediately with lemon wedges on the side.