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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!
What an amazing dinner! Highly recommend this recipe. So easy and absolutely delicious! I used chicken broth vs. wine, and it was just as wonderful. Creamy yumminess!
Thanks, Tammie!! So happy you enjoyed it. 🙂
Simple fix for half and half. Make up a small amount of flour and water slurry and cook in the pan prior to the half and half. That provides stability when the lemon juice is added.
Made this tonight for our Valentine’s Day meal!! So delicious!! Amazing recipe!
Thank you!
Hi, I’m Brian served with sticky rice absolutely superb my compliments
So glad you enjoyed it!
I made this recipe tonight. Because I didn’t have heavy cream I used half and half. So I held off on the lemon until the dish was completed. It was served with basmati rice. I used half the scallops called for but made the full sauce recipe. There was plenty of delicious sauce to cover the rice and scallops. It also thickened slightly as it cooled. It was well received for a special Father’s Day meal. I will make it again and maybe use angle hair pasta.Thanks for the recipe!
I’m so happy it worked out, Barbara! Thanks for your review!
This recipe was easy and delicious. I made for Sunday dinner, it was so delicious that my mom didn’t believe I made it. smh
Lol I love that!!
This recipe is absolutely amazing. I served with porcini risotto and braised artichokes. Not difficult to make and does the scallops proud!
I’m so happy you enjoyed it!! 😀
Holy sheeeeet! That was so good. Served it over Angel hair pasta and it was perfect!
Thanks, Cindy!
This was AMAZING. I made it tonight. I did adjust slightly by adding a smidge more white wine and more garlic. Tossed the sauce in homemade pasta I picked up from the grocery store and added a splash of pasta water which helped a ton to absorb the sauce in the pasta. 1000/10 will make again.
Thank you!! So happy you liked it! 😀
I made this tonight for myself and cut the X1 recipe in half and served it over rigatoni noodles bc I had a single serving of those too. Just what I was craving!!! Such a flavorful sauce to serve with scallops! This recipe is a savor (saver ;-))
I’m so happy it was a hit! 😀
I made this recipe tonight, perfect amount for two dinners. My husband loved it! Went back for seconds and noted that the sauce was wonderful. Thanks for the recipe, it was great. Will make again.
Wonderful!! 😀 Thanks for your review!