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These beautifully golden pan seared scallops are taken to the next level with a heavenly lemon garlic cream sauce! Ready in about 20 minutes.

I think you’ll enjoy my Seared Scallops or Creamy Lemon Parmesan Cod next.

pan-seared scallops with creamy lemon garlic butter sauce in a skillet

My sister always sends me recipe ideas, and this is one of hers. It’s loosely based off my popular creamy garlic chicken recipe, and it’s a wonder I hadn’t thought of it myself since I make cream sauces for everything, and garlic could be my middle name. I don’t make scallops too often, so that’s probably why, I suppose.

Scallops are actually rather easy to cook at home, but I know that they can be intimidating since they’re not exactly the cheapest seafood out there. The key is to sear them in a really hot pan and being careful not to overcook them. They’re really not that much different than cooking shrimp, come to think of it!

This creamy scallops recipe is quick and easy, but it definitely fits for special occasions or when you’re entertaining guests. Scallops are just such a treat. I love their subtle sweetness and how they melt in your mouth. They’re also much easier to prepare than lobster, and they have a similar taste. That creamy sauce is enhanced by the glorious brown bits from searing the scallops in butter. Mmm…

This recipe is great as a main course, but it would also work as an appetizer.

If you’re into creamy seafood recipes, try my creamy lemon garlic salmon pasta.

collage of raw and seared scallops

How to make pan seared scallops with cream sauce

  1. Ensure the scallops are nice and dry (I pat them dry with paper towel) and trim off the tough band of muscle that some of the scallops may still have (it’s easy to spot because it’s bright white);
  2. Season the scallops generously with salt & pepper on both sides;
  3. Add the butter and oil to your pan and ensure it’s HOT;
  4. Place the scallops in the pan (don’t over-crowd them), and sear them on each side for about 2 minutes, then take the scallops out of the pan and set them aside;
  5. Make the sauce by adding in the garlic, chicken broth or wine, and lemon juice. Let it bubble for a minute or so, then add the cream and simmer until it reduces/thickens to your liking;
  6. Add in the scallops and let them just heat through. The middle of the scallops should be somewhat translucent when you cut into them. Do not overcook scallops because they will end up rubbery.

(Full ingredients and instructions are in the recipe card below)

close-up of creamy garlic scallops

What size scallops to use?

I used 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.

Can I use frozen scallops?

Yes, 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).

What to serve with scallops?

These scallops with a creamy sauce are great served over pasta or mashed potatoes.

Recipe notes & tips:

  • I would not recommend replacing the cream with half-and-half or milk because the lemon juice is likely to curdle the sauce.
  • Scallops are very delicate, so be careful not to overcook them or they will end up hard and rubbery.
  • For a more intense lemon flavor, you could add some lemon zest (I love my Microplane zester).

More seafood recipes to try:

pan seared scallops with creamy lemon garlic sauce over spaghetti

Questions about this creamy scallops recipe? Talk to me in the comments below!

As always, if you’ve made one of my recipes, tag me #saltandlavender on Instagram.

pan-seared scallops with creamy lemon garlic butter sauce in a skillet
4.81 from 26 votes

Creamy Lemon Garlic Pan Seared Scallops

These beautifully golden pan seared scallops are taken to the next level with a heavenly lemon garlic cream sauce! Ready in about 20 minutes. 
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2

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
  • Fresh parsley chopped, to taste

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

  • This serves 2-4 depending on how much people eat (you could serve this as an appetizer or entree). 
  • I used 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.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 635kcal, Carbohydrates: 12g, Protein: 30g, Fat: 53g, Saturated Fat: 29g, Trans Fat: 1g, Cholesterol: 207mg, Sodium: 1131mg, Potassium: 579mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1670IU, Vitamin C: 5mg, Calcium: 85mg, Iron: 1mg

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.

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Hi! I’m Natasha.

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4.81 from 26 votes

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74 Comments

  1. Ron says:

    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

    1. Natasha says:

      I’m thrilled you enjoyed this one, Ron!! Thanks for your comment! 😀

  2. Char says:

    5 stars
    Quick and flavorful recipe! I’m normally intimated by seafood recipes, this one is a home run!

    1. Natasha says:

      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.

  3. MMK says:

    5 stars
    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!!

    1. Natasha says:

      I’m thrilled to hear that!! 😀 Thanks so much for your 5-star review!

  4. Caitlyn says:

    5 stars
    First time cooking with scallops! It was a success. Thank you for this recipie!

    1. Natasha says:

      That makes me so happy!! 😀

  5. MARY says:

    5 stars
    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.

    1. Miranda @ Salt & Lavender says:

      You’re very welcome! Thrilled your family enjoyed the recipe, Mary.

  6. Tara says:

    5 stars
    Delicious and very easy to make!

    1. Natasha says:

      Thank you!! 🙂

  7. Angela says:

    4 stars
    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.

  8. Chris says:

    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.

    1. Natasha says:

      Excellent! So glad it was a hit. Love the shallots idea!

  9. Catherine says:

    5 stars
    Absolutely delicious!

    1. Natasha says:

      Thank you!!

  10. Bill Hull says:

    1 star
    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.

    1. Natasha says:

      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!

    2. Cb says:

      Who the F makes a recipe for the first time for a large group of people?

      1. MMK says:

        Apparently Bill does LOL