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
Scale
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.
