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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.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
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!
Natasha,
I came upon your recipe as I was looking for some finer points upon how to finish these ingredients… AMAaZING results!!! I did grill some fresh baby asparagus and tossed into the mix before serving on top of a bed of fettuccine.
Thank you for this, it’s been quite some time since I’ve done fresh scallops!
Thank You
Ron
I’m thrilled you enjoyed this one, Ron!! Thanks for your comment! 😀
Quick and flavorful recipe! I’m normally intimated by seafood recipes, this one is a home run!
I’m so happy you found it simple to follow, Char! That’s definitely my goal. 😀 Appreciate you taking the time to write me a review.
I had some scallops in the freezer, and this recipe was exactly what I was looking for. This recipe is restaurant quality. The only change I made was as one suggested, doubling the sauce. I served this over angel hair. This is a keeper!!
I’m thrilled to hear that!! 😀 Thanks so much for your 5-star review!
First time cooking with scallops! It was a success. Thank you for this recipie!
That makes me so happy!! 😀
Thank you for the recipe. We made these for our Christmas dinner and they were absolutely delicious. My scallops were not as large so cooked them for about 1.5 minutes per side. The sauce was yummy.
You’re very welcome! Thrilled your family enjoyed the recipe, Mary.
Delicious and very easy to make!
Thank you!! 🙂
I like the recipe but I usually cook bay scallops. I think they have more flavor than the large ones. This recipe is easy,quick and very flavorful. Plus, I like that it doesn’t have more than 6 ingredients. I wouldn’t cook these again unless maybe I was frying them.
Mine turned out great! (And I even used frozen scallops). Also served it with potatoes and used some of the extra sauce as gravy. Will definitely make again. The only thing I might do different is add some shallots to the sauce.
Excellent! So glad it was a hit. Love the shallots idea!
Absolutely delicious!
Thank you!!
The absolute worst recipe I’ve ever made. 80% of the scallops were so bad the group spit them out. Followed your “recipe” perfectly. $24/lb scallops, what a waste. Thanks for telling me to make noodles… it saved everybody from going hungry. Creamy sauce was also worthless. Store bought vodka sauce would be way better. Sorry to be rude. It was TERRIBLE!
Tip: work on… everything.
Well, Bill… not sure what you did wrong (or if the scallops you bought were in fact bad), since you’re the only one who has given this recipe a negative review. Check out all the 5 star ratings and glowing comments. Glad you actually admit how rude your comment is, though. Happy holidays!
Who the F makes a recipe for the first time for a large group of people?
Apparently Bill does LOL