Creamy Lemon Garlic Pan Seared Scallops
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
635 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Garlic Pan Seared Scallops
Description
Creamy Lemon Garlic Pan Seared Scallops start with patting dry and seasoning large sea scallops, then searing them in a mix of butter and olive oil for a few minutes per side without overcrowding. Once removed, the pan is deglazed with garlic, chicken broth or dry white wine, and lemon juice, creating a light base. Stirring in heavy cream reduces the sauce until slightly thickened. The scallops are gently warmed in the sauce to retain a tender, slightly translucent center, avoiding overcooking which can toughen them.
The dish brings together tender scallops with a velvety sauce that balances the richness of cream and butter with bright lemon and savory garlic. The texture relies on the seared exterior and delicate interior, complemented by a sauce that carries these flavors throughout the bite.
Serve these scallops as a refined starter or a main course paired with simple sides that won't overpower the sauce, like steamed vegetables or a light salad. The recipe is designed to serve two to four people depending on portions, making it flexible for various meal settings.
Note that the size of scallops affects cooking time, and using a large variety is recommended. Also, replacing heavy cream with lighter dairy options can result in curdling and a different sauce texture, so cream is preferred. The recipe advises trimming the tough side muscle from scallops for the best texture.
Ingredients
- 1 pound scallops see note on size
- salt to taste
- black 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 cream aka whipping cream
- parsley chopped, to taste, fresh
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
- Trim the tougher side muscle from scallops before cooking to improve texture.
- Use large sea scallops, such as U10 size (around 10 per pound) for best results.
- Avoid substituting heavy cream with milk or half-and-half, as it may curdle during cooking.
- This recipe serves between 2 to 4 people depending on portion size and can be served as an appetizer or entrée.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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