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

Scale

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

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.

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

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