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These beautifully golden pan seared scallops are taken to the next level with a heavenly lemon garlic cream sauce! This simple recipe is ready in about 20 minutes.
Try my Garlic Butter Salmon Bites or Creamy Lemon Parmesan Cod next.
Why you’ll love it
Scallops are actually easy to cook at home, and there’s no need to be intimidated! The key is to sear them in a really hot pan and being careful not to overcook them. This creamy scallops recipe is quick and simple, making them ideal for low-effort entertaining.
My sister sent me this recipe idea, and it’s a good one. There’s plenty of garlic, and fresh lemon juice adds brightness. Scallops are just such a treat! I love their subtle sweetness and how they melt in your mouth, and pan searing them enhances the creamy sauce.
What you’ll need
- Scallops – I use U10 extra colossal sea scallops. That means there’s about 10 in a pound. You could use larger or smaller scallops (you may be limited to whatever the grocery store sells) but will need to adjust cooking time as needed.
- Butter and olive oil – for pan searing
- Garlic – lots of savory goodness
- Chicken broth – the base of the sauce. Swap with a dry white wine like sauvignon blanc or pinot gris for an elegant touch!
- Lemon juice – it adds acidity and freshness
- Heavy cream – for the luxurious texture and flavor
- Parsley – the final fresh touch
Helpful tips
- Scallops are very delicate, so be careful not to overcook them, or they will end up hard and rubbery. They should be somewhat translucent in the middle.
- You can use frozen scallops, but thaw them first prior to starting the recipe. Unless you live somewhere that scallops come from, chances are you’re buying scallops that have been previously frozen, anyway. Scallops should be thawed in the fridge (give them about 24 hours to thaw).
How to make scallops with creamy sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the scallops, and season them with salt & pepper. Heat the oil and butter in a skillet. Once hot, cook the scallops for a few minutes on both sides. Transfer them to a plate, and set aside. Add in the garlic, chicken broth, and lemon juice.
Let it bubble for 30 seconds or so, and scrape up the tasty browned bits. Stir in the cream, and let the sauce reduce. Return the scallops, and warm them through gently. Taste the sauce, season with additional salt & pepper if needed, and top with parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like cast iron best for pan searing. Here’s my go-to Staub skillet.
- This is my trusty garlic press and splatter guard for easy cleanup.
- These are my favorite measuring cups. They’re angled, so you read them from above (better for your back!).
Substitutions and variations
- I would not recommend replacing the cream with half-and-half or milk because the lemon juice is likely to curdle the sauce.
- For a more intense lemon flavor, you could add some lemon zest.
- Try my Seared Scallops instead if you don’t want a cream sauce for scallops.
What to serve with creamy lemon garlic scallops
- They’re great over pasta! I also enjoy them with my Garlic Mashed Potatoes or even rice. This recipe is great as a main course, but it would also work as an appetizer by itself.
- For some elegant veggie sides, try my Garlic Butter Broccolini, simple Sautéed Green Beans, or these Easy Roasted Brussels Sprouts.
- Complete the meal with my Parmesan Arugula Salad.
Leftovers and storage
- As always with seafood, I like to err on the side of eating these sooner rather than later. You can store leftovers for 1-2 days in the fridge. Scallops can turn fairly quickly.
- Reheat slowly over a low heat in a saucepan, taking care to not overcook them.
- I don’t recommend freezing them.
More easy seafood recipes
If you made this creamy garlic scallops recipe, please leave a star rating and review below! As always, if you’ve made one of my recipes, tag me on Instagram.
Creamy Lemon Garlic Pan Seared Scallops
Ingredients
- 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
- Chopped fresh parsley to taste
Instructions
- Pat the scallops dry with paper towels. 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 browned 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 like to use 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on March 1, 2020. It’s been updated with new photos and better instructions but is the same great recipe!
This dish is simple and delicious. I might add a shallot just to make it mine😋
Yes! That would be delicious!
Delicious
Glad you liked the recipe, Heather!
I forgot the rating
Thank you!! 🙂
This recipe is my go to when I want to impress. Outstanding sauce….I could drink it!!!! The last time I made this, I added in a couple spoons of homemade pesto. It was delicious!
Aww I love that!! XO
Made this recipe last night and it was a hit! Your guidance with cooking the scallops was super helpful. Sauce is also pretty hard to mess up, we essentially doubled it to have more sauce over the pasta, and we still wish we had more! Love your recipes, thanks for all of the tips.
I’m so happy you found it useful… that is definitely what I aim for, and reader feedback is helpful for me. XO
Amazing recipe! Simple ingredients. Super flavorful. Quick to make. Delish for summer night. I made this for a dinner party for 4 people. Do you think this is doable to make for a group of 8?
Wow that’s quite the review! Thanks so much! Absolutely, I don’t see why it wouldn’t work to double it. I would for sure make sure to fry the scallops in batches, though, and just be careful the butter doesn’t burn. You don’t want to crowd the scallops or they will steam vs. get that nice crust.
As another lady has commented I have never really been a fan of seafood but I as I consider myself to be a foodie this is unacceptable! I’ve decided to branch out and try more seafood and I’ve heard scallops are actually quite mild and not fishy so I found this recipe and WOW what have I been missing out on! So yummy and the sauce was great 😊 I’ll definitely be trying some of your other seafood recipes and there’s a salmon recipe of yours I have my eye on! Thanks a bunch
I’m so glad you enjoyed it!! 🙂 Let me know if you do make something else!
I love to make this with mahi mahi and serve with some fresh Parmesan and wild rice! My family adores it!!
Ooh nice!!
Do you sear the Mahi Mahi as well? That is my favorite fish & I love scallops. Would love to try with both!
Forgot to give a rating with my comment!
Thank you!!
Hi again! So – I do not eat fish or seafood as it is disgusting!!! – but my family loves it. My parents are in Maine and have a guy right off the boat. We get a lot of fresh scallops. So sent my husband to the chest freezer yesterday to check on the chicken situation and he came up with scallops from my parents. I immediately said – let me check if Natasha has a recipe, and voila! As I recently told you, I now always have heavy/whipping cream in the fridge, so we were good to go. He made this tonight for him and my son. They loved it!!! Served over pasta.
Yay I am so pleased you tried this one even with your dislike of seafood (that’s nice of you to make it for your husband and son haha). Thanks for letting me know as always… your sweet comments are very much appreciated! XO