I love making these creamy lemon garlic pan-seared scallops when I want a dish that feels elegant but doesn’t require much effort. The scallops develop a beautiful golden crust, and I use the flavorful pan drippings to create a silky cream sauce with garlic and fresh lemon. Everything comes together quickly, making this recipe perfect for both special occasions and relaxed dinners at home.
Why You’ll Love This Recipe
I like this recipe because it looks impressive while being surprisingly simple. The scallops stay tender and juicy, and the lemon garlic cream sauce adds richness without overpowering their natural sweetness. I also enjoy how fast it is to prepare, which means I can focus on enjoying the meal instead of spending all night cooking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound large sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/4 cup chicken broth or dry white wine
1 teaspoon fresh lemon juice
3/4 cup heavy cream
1 tablespoon fresh parsley, chopped
Directions
I start by patting the scallops completely dry with paper towels and removing the small side muscle if it’s still attached. I season both sides with salt and pepper.
I heat the butter and olive oil in a large skillet over medium-high heat. Once the pan is hot, I add the scallops in a single layer, making sure not to overcrowd them. I sear them for about 2 to 3 minutes per side until they are golden brown, then transfer them to a plate.
In the same skillet, I add the garlic and cook it for about 30 seconds until fragrant. I pour in the chicken broth or wine and the lemon juice, scraping up the browned bits from the bottom of the pan. I stir in the heavy cream and let the sauce simmer for a few minutes until it thickens slightly.
I return the scallops to the pan and spoon the sauce over them, letting them warm through for about a minute. I finish the dish with chopped parsley and serve immediately.
Servings And Timing
I usually get 2 servings from this recipe as a main course. Preparation takes about 10 minutes, and cooking takes another 10 minutes, so the total time is roughly 20 minutes.
Variations
When I want extra brightness, I add a little lemon zest to the sauce. For a richer flavor, I sometimes stir in a small amount of grated parmesan cheese at the end. If I want a lighter version, I replace part of the cream with extra broth, keeping the sauce smooth but less heavy.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the scallops gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce and keep the scallops from drying out.
FAQs
Can I use frozen scallops?
I use frozen scallops often, but I always thaw them completely in the refrigerator and dry them very well before cooking to ensure a good sear.
How do I know when scallops are done?
I know scallops are cooked when they are opaque and slightly firm but still tender in the center.
What can I serve with these scallops?
I like serving them over pasta, rice, or mashed potatoes to soak up the creamy sauce, along with a simple vegetable on the side.
Can I make the sauce thicker?
If I want a thicker sauce, I let it simmer a little longer before adding the scallops back to the pan.
Why didn’t my scallops brown properly?
When scallops don’t brown, it’s usually because they weren’t dry enough or the pan wasn’t hot. I always make sure both are right before cooking.
Conclusion
I find these creamy lemon garlic pan-seared scallops to be a reliable go-to recipe whenever I want something comforting yet refined. With minimal ingredients and a short cooking time, this dish delivers big flavor and always feels like a treat.
Elegant pan-seared scallops in a creamy lemon garlic sauce, ready in just 20 minutes. This dish delivers restaurant-quality flavor with minimal effort and simple ingredients.
Total Time:20 minutes
Yield:2 servings
Ingredients
1 pound large sea scallops
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/4 cup chicken broth or dry white wine
1 teaspoon fresh lemon juice
3/4 cup heavy cream
1 tablespoon fresh parsley, chopped
Instructions
Pat scallops dry and remove side muscle if attached. Season both sides with salt and pepper.
Heat butter and olive oil in a large skillet over medium-high heat.
Sear scallops in a single layer for 2–3 minutes per side until golden brown. Transfer to a plate.
Add garlic to the skillet and cook for 30 seconds until fragrant.
Deglaze the pan with chicken broth or wine and lemon juice, scraping up any browned bits.
Stir in heavy cream and simmer until slightly thickened, about 2–3 minutes.
Return scallops to the pan and spoon sauce over them. Cook for 1 minute to warm through.
Garnish with chopped parsley and serve immediately.
Notes
Add lemon zest for extra brightness.
Stir in parmesan for a richer flavor.
Substitute part of the cream with broth for a lighter version.
Ensure scallops are dry and the pan is hot for a proper sear.
Serve over pasta, rice, or mashed potatoes for a complete meal.
