If you have a soft spot for seafood that feels both indulgent and effortlessly elegant, then the Creamy Lemon Garlic Pan-Seared Scallops Recipe is about to become your new favorite. This dish brings together perfectly caramelized scallops with a luscious, velvety sauce that sings with bright lemon and fragrant garlic notes. It’s a stunning combination that transforms simple ingredients into a memorable dinner, perfect for impressing guests or elevating a quiet night in. The balance of creamy richness with zesty freshness will have you reaching for seconds in no time.
Ingredients You’ll Need
This Creamy Lemon Garlic Pan-Seared Scallops Recipe uses a handful of straightforward, kitchen-friendly ingredients, each chosen to build layers of flavor and texture. From the tender scallops themselves to the tangy lemon juice that cuts through the creaminess, every element plays a vital role in this dish’s delicious profile.
- 1 pound scallops: Choose fresh, dry-packed scallops for the best sear and flavor.
- Salt & pepper (to taste): Essential for seasoning and enhancing the natural sweetness of scallops.
- 2 tablespoons butter: Adds rich, creamy depth and helps achieve a golden crust.
- 1 tablespoon olive oil: Prevents the butter from burning and aids in perfect sautéing.
- 3 cloves garlic (minced): Provides a pungent, aromatic background that complements seafood beautifully.
- 1/4 cup chicken broth or dry white wine: Adds subtle acidity and complexity to the pan sauce.
- 1 teaspoon lemon juice: Brightens the overall flavor with a fresh citrus zing.
- 3/4 cup heavy/whipping cream: Creates the luxuriously smooth, creamy base for the sauce.
- Chopped fresh parsley (to taste): Adds a pop of green color and fresh herbal notes for garnish.
How to Make Creamy Lemon Garlic Pan-Seared Scallops Recipe
Step 1: Prep and Season the Scallops
Start by patting the scallops dry with paper towels—this is key to getting that perfect sear without steaming. Remove the tough side muscle if you spot it; it can be chewy and less pleasant. Then, season both sides generously with salt and pepper to bring out the natural, briny flavor of the scallops.
Step 2: Sear to Golden Perfection
Heat the butter and olive oil in a skillet over medium-high heat. When the pan is hot and shimmering, add your scallops without crowding them. Let them cook undisturbed for 2 to 3 minutes per side until you see a beautiful golden crust form. Resist the urge to move them around—this crust is pure flavor magic.
Step 3: Set the Scallops Aside
Once perfectly seared, remove the scallops from the pan and set them aside. Covering them loosely with foil will keep them warm without drying them out while you prepare the sauce.
Step 4: Build the Garlic Lemon Sauce
Into the same pan, add the minced garlic, chicken broth (or dry white wine), and lemon juice. Bring the mixture to a gentle bubble while stirring, scraping up those golden bits stuck to the bottom of the pan. This is where all that toasted flavor lives.
Step 5: Finish with Cream and Reheat Scallops
Stir in the heavy cream and let it simmer a few minutes until it thickens slightly to your preferred consistency. Return the scallops to the skillet, gently warming them through—remember, they should still have a slightly translucent center to stay tender. Taste the sauce and adjust seasoning with salt, pepper, or a splash more lemon juice if you want more brightness.
Step 6: Garnish and Serve
Before serving, sprinkle freshly chopped parsley over the top to add a fresh herbal note and vibrant color that makes this dish as beautiful as it is delicious.
How to Serve Creamy Lemon Garlic Pan-Seared Scallops Recipe
Garnishes
Simple freshly chopped parsley is perfect for this Creamy Lemon Garlic Pan-Seared Scallops Recipe, adding just the right pop of color and herbal brightness. A few thin lemon slices or zest can also bring a fragrant finish.
Side Dishes
Pairing these scallops with a side of lightly sautéed asparagus, garlic butter green beans, or a crisp arugula salad balances the richness of the sauce. Creamy mashed potatoes or a bed of fluffy couscous can also soak up every last bit of that luscious sauce, making each bite even more heavenly.
Creative Ways to Present
For a stunning presentation, serve your scallops over a swirl of saffron risotto or atop a nest of angel hair pasta tossed with olive oil and lemon zest. Garnish with microgreens or edible flowers to make it visually unforgettable at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover scallops and sauce can be stored in an airtight container in the refrigerator for up to 2 days. Because scallops are delicate, it’s best to enjoy them fresh, but properly storing will keep leftovers tasty for a quick meal.
Freezing
Freezing cooked scallops is generally not recommended as their texture can become rubbery upon thawing. If you must freeze, separate the scallops from the sauce and freeze them individually wrapped, then use them in cooked dishes where texture is less critical.
Reheating
When reheating, warm the scallops gently in a skillet over low heat with a splash of broth or water to keep them moist. Reheat the creamy lemon garlic sauce separately on low heat, stirring often to preserve its silky texture. Avoid overheating to prevent curdling or rubbery scallops.
FAQs
What size scallops should I use for this recipe?
Medium to large dry-packed sea scallops work best here. Larger scallops give a nice bite and sear beautifully without overcooking the interior.
Can I substitute dairy-free cream or milk in this recipe?
For a dairy-free version, you can try coconut cream or a cashew cream alternative, but the sauce will have a different flavor profile. Regular cream lends the signature richness this recipe is known for.
How do I know when the scallops are perfectly cooked?
Scallops are done when they develop a deep golden crust on the outside and remain slightly translucent in the center. Overcooking makes them tough, so aim for a gentle, quick sear.
Can I use garlic powder instead of fresh garlic?
Fresh garlic is best for the brightest, most vibrant flavor in the sauce. Garlic powder won’t provide the same aromatic depth—if using powder, add sparingly and season to taste.
Is this recipe suitable for a romantic dinner?
Absolutely! The Creamy Lemon Garlic Pan-Seared Scallops Recipe is elegant, quick to prepare, and feels luxurious—perfect for a special date night or celebration at home.
Final Thoughts
There is something truly magical about the way bright lemon, rich cream, and garlicky goodness come together in this Creamy Lemon Garlic Pan-Seared Scallops Recipe. Whether you’re a seafood enthusiast or just want to impress without stress, this dish finds the perfect balance of flavors and textures that will have everyone asking for your secret. Give it a try soon and enjoy the simple joy of restaurant-worthy scallops made right in your own kitchen.
Print
Creamy Lemon Garlic Pan-Seared Scallops Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Seafood
- Method: Stovetop
- Cuisine: American
Description
This creamy lemon garlic pan-seared scallops recipe offers a decadent and flavorful seafood dish perfect for a quick yet elegant meal. Tender scallops are seared to golden perfection and bathed in a luscious sauce made from garlic, lemon juice, chicken broth, and rich cream, garnished with fresh parsley for a bright finish.
Ingredients
Seafood
- 1 pound scallops (see note on size)
Seasoning
- Salt & pepper (to taste)
Cooking Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Sauce
- 3 cloves garlic (minced)
- 1/4 cup chicken broth or dry white wine
- 1 teaspoon lemon juice
- 3/4 cup heavy/whipping cream
Garnish
- Chopped fresh parsley (to taste)
Instructions
- Prepare Scallops: Pat the scallops dry thoroughly with paper towels to ensure a good sear. Trim off any tough side muscle, which appears whiter and can be chewy. Season both sides of the scallops generously with salt and pepper.
- Sear Scallops: Heat a skillet over medium-high heat and add butter and olive oil. Once hot, carefully place scallops in the pan without overcrowding. Cook for 2-3 minutes on each side without moving them to develop a golden crust.
- Remove Scallops: Remove the scallops from the pan and set aside on a plate. Optionally cover with foil to keep warm while preparing the sauce.
- Make Garlic Sauce: Add minced garlic, chicken broth (or white wine), and lemon juice to the skillet. Return the pan to medium heat and let the mixture bubble for 30 seconds to 1 minute, stirring to scrape up any browned bits from the bottom.
- Add Cream: Stir in the heavy cream and simmer for a few minutes until the sauce thickens and reduces to your preferred consistency.
- Finish Dish: Return the scallops to the pan and gently warm them through, ensuring they remain slightly translucent in the center to avoid rubberiness. Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Garnish and Serve: Sprinkle chopped fresh parsley over the scallops and sauce, then serve immediately.
Notes
- Choose dry-packed sea scallops for best texture; avoid those packed in water.
- Ensure scallops are completely dry before searing to get a nice crust.
- Do not overcook scallops; they should be slightly translucent in the center.
- Use chicken broth for a milder flavor or white wine for a more aromatic sauce.
- This recipe serves 2 as a main course; adjust quantities for more servings.
