Scallops always feel like a treat in my kitchen. They’re not something I cook every week, but when I do, it feels like an occasion—even if it’s just a random Tuesday night. This recipe came about because my sister suggested I try something similar to my creamy garlic chicken, and she was absolutely right. Scallops and cream sauce are a natural match.
What I love most about scallops is their subtle sweetness and how tender they become when seared properly. Pair them with a lemon garlic cream sauce, and suddenly you’ve got a dish that tastes like something from a restaurant but comes together in about 20 minutes at home.
Key Ingredients That Make It Work
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Scallops: I usually buy U10 sea scallops (about 10 per pound). They’re big, meaty, and perfect for searing. Smaller scallops will work too—just keep a close eye on the cooking time.
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Butter & Olive Oil: The combo helps get that golden crust without burning the butter.
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Garlic: Fresh cloves, sliced or minced, make the sauce fragrant and rich.
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Lemon Juice: Cuts through the cream and balances the dish. Add zest if you love an extra citrus punch.
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Chicken Broth or White Wine: Both work—broth makes it comforting, wine makes it elegant.
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Heavy Cream: Creates the silky sauce that ties everything together.
Tips for Cooking Scallops at Home
Scallops can be intimidating the first time, but they’re really not tricky once you get the hang of it:
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Pat them dry: This is the number one secret to a good sear. Moisture prevents browning.
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Check for the side muscle: Some scallops have a small, tough white piece attached—just pull it off before cooking.
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Hot pan, no crowding: You want to hear that sizzle when they hit the pan. If you overcrowd, they’ll steam instead of sear.
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Don’t overcook: Two minutes per side is usually enough. The centers should still be a little translucent. If they’re opaque all the way through, they’ve gone too far.
I always remind myself that scallops behave a lot like shrimp—quick to cook and quick to overcook.
Step-By-Step Guide
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Prep the scallops: Pat them dry, season with salt and pepper.
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Sear: Heat butter and olive oil in a skillet. Once hot, add the scallops (without crowding) and sear about 2 minutes per side. Remove and set aside.
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Make the sauce: In the same pan, sauté garlic for a quick burst of flavor. Add broth or wine, lemon juice, and let it bubble. Stir in cream and simmer until thickened slightly.
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Finish the dish: Return scallops to the pan, spoon sauce over, and let them warm through for just a minute.
The sauce will pick up all those golden bits left from searing the scallops—that’s where the flavor hides.
What to Serve Them With
These scallops are versatile and can swing fancy or casual depending on what you serve alongside:
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Over pasta with extra sauce spooned on top
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On a bed of mashed potatoes for a cozy dinner
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With steamed asparagus or green beans for something lighter
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A crusty baguette on the side is never a bad idea—I always end up mopping up every last bit of sauce.
And if you enjoy a glass of wine, something crisp like pinot grigio or chardonnay works beautifully here.
Common Questions I Get
Can I use frozen scallops?
Yes! Most scallops in grocery stores were previously frozen anyway. Just thaw them in the fridge overnight and pat them dry before cooking.
What size scallops are best?
Large sea scallops (U10 or U12) are ideal because they sear beautifully and stay juicy. Smaller ones can be used but will need less time.
Can I substitute the cream?
I wouldn’t recommend it—half-and-half or milk can curdle with the lemon juice. Stick with heavy cream for the best results.
Can I make it ahead?
Not really. Scallops are best cooked and served right away. But you can prep your ingredients ahead (chop garlic, measure liquids) so it comes together quickly.
Creamy Lemon Garlic Scallops
Golden, buttery scallops meet a silky lemon-garlic cream sauce in this elegant yet surprisingly quick dish.
Ingredients
- 1 lb large sea scallops (about 10 per pound)
- 3 cloves garlic, minced
- ¾ cup heavy cream
- ¼ cup chicken broth or dry white wine
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp fresh lemon juice (plus more to taste)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by patting the scallops dry with paper towels — this ensures a perfect golden sear. If any have the small side muscle attached, trim it off. Season both sides lightly with salt and pepper.
- Heat a skillet over medium-high, then add the butter and olive oil. Once the pan is hot and shimmering, lay the scallops in, leaving space between each. Let them sear undisturbed for 2–3 minutes per side until golden. Transfer the scallops to a plate and tent loosely with foil to keep warm.
- In the same skillet, stir in the garlic, broth (or wine), and lemon juice. Scrape up the browned bits and let the mixture bubble for about a minute. Reduce the heat slightly, then pour in the cream. Let it simmer until thickened to your liking.
- Return the scallops to the pan and spoon the sauce over them gently, just until heated through. Taste the sauce and adjust with extra lemon juice, salt, or pepper if needed. Finish with a sprinkle of fresh parsley before serving.
Notes
- Best served immediately for the freshest flavor and texture.
- U10 scallops (10 per pound) work beautifully for this dish.
- Avoid swapping the cream for milk or half-and-half — the sauce won’t thicken properly and may curdle with lemon.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 790Total Fat 53gSaturated Fat 29gTrans Fat 2gUnsaturated Fat 19gCholesterol 225mgSodium 2040mgCarbohydrates 19gFiber 0gSugar 4gProtein 50g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
For me, creamy lemon garlic scallops are proof that seafood doesn’t have to be complicated or reserved for dining out. With just a few good ingredients and a hot skillet, you can put something on the table that feels indulgent but only takes minutes to prepare.
It’s the kind of dish that makes an ordinary evening feel like a little celebration—and I think we all deserve more of those.
