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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 130mg
