Creamy Lemon Garlic Pan Seared Scallops

Name: Creamy Lemon Garlic Pan Seared Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Ingredients: 1 pound scallops; salt & pepper; 2 tablespoons butter; 1 tablespoon olive oil; 3 cloves garlic; 1/4 cup chicken broth or dry white wine; 1 teaspoon lemon juice; 3/4 cup heavy/whipping cream; fresh parsley

User Reviews

4.8

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2
Calories
635 kcal
Course
Main Course
Cuisine
American

Creamy Lemon Garlic Pan Seared Scallops

Nina Acevedo

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These beautifully golden pan seared scallops are taken to the next level with a heavenly lemon garlic cream sauce! Ready in about 20 minutes.

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Ingredients

Servings

1 pound scallops see note on size
salt & pepper to taste
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic minced
1/4 cup chicken broth or dry white wine
1 teaspoon lemon juice
3/4 cup heavy/whipping cream
fresh parsley chopped, to taste

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Instructions

Pat scallops dry with paper towel. Trim off the tough side muscle that some of the scallops may still have (it looks whiter than the rest of the scallop). Season both sides of the scallops with salt & pepper.
Add the butter and oil to a skillet over medium-high heat. When the pan is hot, add the scallops and cook them for 2-3 minutes/side. Do not overcrowd the pan, and don't move them around the pan.
Take the pan off the heat and remove the scallops from the pan and set them aside. You can cover them with foil to keep them warm if you wish.
Add in the garlic, chicken broth, and lemon juice. Return the pan to the heat and let it bubble for about 30 seconds - 1 minute while stirring to scrape up the brown bits.
Stir in the cream and let it cook for a few minutes until it reduces to your liking. Add the scallops back into the pan and let them gently warm through. The middles should be somewhat translucent - scallops will become rubbery if they are overcooked. Give the sauce a taste and add more salt & pepper or lemon juice if needed. Garnish with fresh parsley and serve.

Notes

This serves 2-4 depending on how much people eat (you could serve this as an appetizer or entree).
I used U10 extra colossal size sea scallops. That means that there's around 10 in a pound.
I do not recommend replacing the cream with anything like milk or half-and-half. The sauce won't turn out as nice, and the lemon juice is likely to curdle it.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition Information

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Calories 635kcal (32%) Carbohydrates 12g (4%) Protein 30g (60%) Fat 53g (82%) Saturated Fat 29g (145%) Trans Fat 1g Cholesterol 207mg (69%) Sodium 1131mg (47%) Potassium 579mg (17%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1670IU (33%) Vitamin C 5mg (6%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 635 kcal

% Daily Value*

Calories	635kcal	32%
Carbohydrates	12g	4%
Protein	30g	60%
Fat	53g	82%
Saturated Fat	29g	145%
Trans Fat	1g	50%
Cholesterol	207mg	69%
Sodium	1131mg	47%
Potassium	579mg	12%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1670IU	33%
Vitamin C	5mg	6%
Calcium	85mg	9%
Iron	1mg	6%