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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 was soooo good and very easy to make! Made no changes, and will definitely make it again!
Fantastic!! Thanks for letting me know, Janice!
So delicious! Paired with angel hair pasta that I added lemon juice, parmigiana and olive oil to.
Yay!! So pleased you enjoyed this recipe. Thanks for reviewing!
Wow this was amazing! We swapped the scallops for shrimp as I’m not a scallop fan and it worked perfectly. So easy too! Will be making again. Thank you!
That’s great!!
I’m a terrible cook but I followed this recipe to the T and it came it excellent. It was definitely restaurant quality. I was so pleased. Thanks for giving precise cooking times. It was so helpful for the scallops. I made it with yellow rice and sautéed green beans. There was plenty of sauce for everything. I had extra lemon wedges on table for an extra squeeze. It was delicious. This will become my company go to meal.
Fantastic!! I’m glad you enjoyed it and found the recipe easy to follow. 🙂
Another great recipe! I added some onion and mushrooms and served over pasta. I agree that it needs more lemon but you can definitely adjust to your taste and squeeze some extra at the end. Didn’t have any fresh parsley but I think that would have been just perfect. Will definitely make this again, I think it’d be great with shrimp as well…I’m thinking this cream sauce with a little cajun kick with shrimp and andouille sausage?? Thanks for another awesome recipe!
Thank you!! For sure… I’ve made the mistake in the past of suggesting too much lemon for some people, so that’s why I err on the side of caution. Easier to add lemon than take it away. Love the Cajun idea!
This was a crowd pleaser and easy-peasy. Don’t scrimp on the garlic. 6 cloves may seem like a lot but it is perfect. Teenage boys loved it and they are picky eaters.
So glad to hear that!! 🙂 Thank you!
Soo good! Husband even did a happy dance when he tried it! Used sauce on our mashed potatoes and it was so good! Might pair with steak next time for a delicious surf n turf! Highly recommend!
That’s awesome!! So glad it was a hit. 🙂 Yes… with a steak would be so good!!
This is a simple and very good recipe however one teaspoon of lemon juice is not enough. We couldn’t even taste the lemon. Recommend adding more lemon juice or lemon zest while cooking or be prepared to squeeze a lemon wedge or two on the finished product.
So glad you two enjoyed it! Yes, you can always add more lemon but not take it away, so that’s why I err on the side of too little in many of my recipes since I’ve received complaints in the past that things were too lemony. 🙂
I put lots of flat parsley from my garden and lemon zest with a dash of nutmeg! I served it over a bed of saute spinach very good
Wonderful!!
This came out beautiful. I seared some shrimp with the scallops and added a little Parmesan cheese, seasoned the shrimp with a little Old Bay and added the pasta to the sauce with the shrimp and scallops. Was absolutely delicious. Definitely recommend this recipe.
I’m so happy to hear that! 🙂 Thanks for leaving me a review!