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.

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

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.

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)

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:

• Chipotle Lemon Tarragon Scallops with Angel Hair Pasta
• Easy Shrimp Alfredo
• Creamy Lemon and Fresh Tomato Salmon Pasta
• Creamy Lemon Salmon

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.