There’s something so magical about a dish that feels fancy but comes together with such ease, don’t you think? I remember the first time I tried pan-seared scallops, it was at a small bistro by the shore. The moment I took my first bite, the briny sweetness of the scallops danced with the tangy lemon and rich butter sauce, taking me straight to summer—no matter what season it was outside. This Creamy Lemon Garlic Pan Seared Scallops recipe is my attempt to recreate that experience at home, and let me tell you, it’s a total game changer! Today, we’ll let fresh ingredients shine and make a plate that makes you feel like you’re dining al fresco, even if you’re cozy in your kitchen. Are you ready? Let’s get cooking!

Why You’ll Love This Recipe

• Quick and easy: Perfect for a weeknight dinner.
• Impressive yet simple: Great for impressing guests!
• Rich, creamy flavors balanced with citrus: A party for your taste buds.
• Minimal cleanup: Just one pan! Yay for less dish duty!

Ingredients

Here’s what you’ll need for this delightful dish:

• 1 pound of fresh scallops (about 12 large scallops)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter (always the best choice for flavor!)
• 4 cloves garlic, minced (fresh garlic adds a punch compared to powdered)
• 1 cup heavy cream (the creaminess is essential, trust me)
• Juice and zest of 1 large lemon (feel free to adjust to your taste!)
• Salt and freshly cracked black pepper (to taste)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Now, let’s get to the good part: cooking! Follow these simple steps, and you’ll have a delicious dish in no time.

1. Pat those scallops dry: Start by using a paper towel to pat each scallop dry. This step is crucial! A dry scallop will sear rather than steam.
2. Season: Season both sides of the scallops generously with salt and freshly cracked black pepper.
3. Heat that pan: In a large skillet, heat the olive oil over medium-high heat until shimmering. You want it hot enough that a drop of water sizzles on contact.
4. The searing magic: Carefully place the scallops in the pan without overcrowding them. Sear for about 2-3 minutes without moving them. They should have a gorgeous golden crust!
5. Flip it: Once they’re seared, flip them gently using tongs and sear the other side for another 2-3 minutes until cooked through. Remove them from the pan and set aside.
6. Garlic goodness: In the same pan, melt the butter and then add the minced garlic. Sauté for about 30 seconds until fragrant; be careful not to burn it! The smell is divine!
7. Make it creamy: Pour in the heavy cream, stirring to combine with the garlic and butter. Cook for 2-3 minutes until the sauce thickens up just a bit.
8. Flavor burst: Add the lemon juice and zest, and mix well to brighten the sauce. Season with salt and pepper to taste.
9. Reintroduce the scallops: Return the scallops to the pan, spooning the creamy sauce over them. Let them warm through for an additional minute.
10. Garnish and serve: Sprinkle with fresh parsley for a pop of color, then serve immediately!

Pro Tips & Variations

Let’s make this dish your own! Here are a few ideas:

• Want a kick? Add a pinch of red pepper flakes when cooking the garlic for a spicy twist.
• Try swapping the cream for coconut milk for a dairy-free alternative—just be mindful of the flavors!
• If you love herbs, mix in some fresh dill or chives for an aromatic lift—great for an extra touch of brightness!
• Feeling fancy? Top with some crumbled feta or shaved Parmesan right before serving.

Serving Suggestions

To serve, I love pairing my creamy scallops with a side of fluffy rice, allowing the sauce to seep into every grain. It’s also delicious with a light arugula salad dressed with olive oil and lemon or some crusty bread to soak up that luscious sauce. If you’re feeling especially cozy, pour yourself a glass of crisp white wine—something zesty like a Sauvignon Blanc would be perfect! This meal is all about indulgence and enjoyment, so gather your loved ones and dig in.

Storage Tips

If you happen to have leftovers (which I’m not sure is ever possible!), you can refrigerate the scallops in an airtight container for up to 2 days. When reheating, do so gently on the stovetop over low heat to avoid toughening them up. You can also freeze the creamy sauce separately; just be mindful that scallops can lose their delicate texture when frozen and thawed, so I recommend enjoying them fresh when possible!

FAQs

Can I use frozen scallops for this recipe?

Absolutely! Just make sure to thaw them completely in the fridge and pat them dry before cooking to ensure a good sear.

What if I don’t have heavy cream?

If you don’t have heavy cream, you can substitute with half-and-half or even whole milk, but keep in mind that the sauce will be less rich.

How do I know when the scallops are cooked?

Scallops should be opaque on the outside and just slightly translucent in the center; they should be firm to the touch but not rubbery. If you see a nice golden crust, you’re on the right track!

Can I make this recipe ahead of time?

While the scallops are best enjoyed fresh, you can prepare the sauce ahead of time and reheat it gently. Just cook the scallops right before you’re ready to serve!

Can I add other ingredients to the sauce?

Totally! Feel free to toss in some sautéed mushrooms or spinach for added flavor and nutrition. Just remember to adjust the seasoning accordingly!

Conclusion

And there you have it, my friend! A beautiful plate of Creamy Lemon Garlic Pan Seared Scallops that’s sure to impress and delight. I hope you enjoy making this dish as much as I do, and that it fills your home with delicious aromas and happy memories. I’d love to hear how yours turns out—feel free to drop a comment below or share your own twists on this recipe. Happy cooking!

Indulge in Creamy Lemon Garlic PanSeared Scallops Recipe

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• Author: antaki
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Savor creamy garlic scallops with a zesty lemon twist Discover this easy panseared recipe for a delightful seafood dish today

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Ingredients

Scale 1x2x3x

1 pound of fresh scallops (about 12 large scallops)

2 tablespoons olive oil

2 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

Juice and zest of 1 large lemon

Salt and freshly cracked black pepper

Fresh parsley, chopped for garnish

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Instructions

Pat those scallops dry with a paper towel.

Season both sides of the scallops with salt and freshly cracked black pepper.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Carefully place the scallops in the pan and sear for about 2-3 minutes.

Flip the scallops gently and sear the other side for another 2-3 minutes.

In the same pan, melt the butter and add the minced garlic, sauté for 30 seconds.

Pour in the heavy cream and cook for 2-3 minutes until the sauce thickens.

Add the lemon juice and zest, seasoning with salt and pepper to taste.

Return the scallops to the pan, spooning the sauce over them and warming through for 1 minute.

Garnish with fresh parsley and serve immediately.

Notes

A quick and delicious recipe for creamy lemon garlic pan seared scallops that captures the essence of summer.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: Serves 4
• Calories: 450
• Sugar: 2 grams
• Fat: 35 grams
• Carbohydrates: 10 grams
• Fiber: 0 grams
• Protein: 30 grams

Keywords: scallops, creamy sauce, lemon garlic, seafood recipes, quick dinner