This creamy lemon garlic scallops recipe is quick, bright, and elegant. Tender seared scallops get a silky lemon-garlic cream sauce that smells of fresh lemon and garlic and tastes rich, tangy, and savory. It takes just minutes to cook, so it’s perfect for a weeknight treat or a simple dinner party. If you like creamy starters, you might also enjoy this Creamy Boursin Cheese Appetizer as a follow-up or starter.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 270 kcal (approx.)
- Protein: 23 g
- Carbohydrates: 3 g
- Fat: 18 g
- Fiber: 0 g
- Sugar: 1 g
- Sodium: 420 mg (approx.)
Why Make This Creamy Lemon Garlic Scallops
This dish is fast, impressive, and full of bright flavor. The scallops get a golden crust outside and stay tender inside. The sauce is rich from heavy cream, fresh from lemon juice and zest, and aromatic from garlic. It’s a great way to turn a small list of ingredients into a restaurant-style meal at home. The sauce clings to the scallops and adds a silky mouthfeel that feels indulgent without being heavy.
How to Make Creamy Lemon Garlic Scallops
The process is straightforward: dry and season the scallops, sear them quickly in a hot skillet, make the pan sauce, then return the scallops to warm through. Work quickly so the scallops stay moist and the sauce reduces just enough to coat them.
Ingredients:
- 1 pound sea scallops
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Chopped parsley for garnish
Directions:
Step 1: Preparation
Rinse the scallops under cold water and pat them very dry with paper towels. Remove any tough side muscle if present. Season both sides lightly with salt and pepper. Dry scallops sear best and form a golden crust.
Step 2: Mixing
In a large skillet, heat the olive oil over medium-high heat until shimmering. This oil temperature helps the scallops brown quickly without sticking.
Step 3: Cooking
Add scallops in a single layer (don’t crowd the pan) and sear for 2–3 minutes on each side until golden brown and firm to the touch. Remove scallops from the skillet and set aside. In the same skillet, add the minced garlic and sauté about 30 seconds until fragrant but not browned. Pour in the chicken broth and scrape up any browned bits from the skillet, then bring to a simmer. Stir in the heavy cream, lemon juice, and lemon zest. Let the sauce simmer gently for a few minutes until it thickens slightly.
Step 4: Finishing
Return the scallops to the skillet and cook for an additional 1–2 minutes just to warm them through and coat them in sauce. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving. Serve immediately and enjoy!
How to Serve Creamy Lemon Garlic Scallops
- Serve over a bed of creamy mashed potatoes, buttered egg noodles, or garlic rice to soak up the sauce.
- For a lighter option, place the scallops on a bed of sautéed spinach or a simple arugula salad.
- Add a crisp white wine (Sauvignon Blanc or Pinot Grigio) to complement the lemon and cream.
- For a dinner party, plate scallops over risotto or linguine for a more substantial presentation.
How to Store Creamy Lemon Garlic Scallops
- Refrigerator: Store cooled scallops and sauce in an airtight container for up to 2 days. Reheat gently over low heat on the stove, adding a splash of broth or cream if the sauce is too thick.
- Freezer: I don’t recommend freezing scallops cooked in cream — cream-based sauces can separate when frozen and thawed. If you must, freeze only the cooked scallops (without sauce) for up to 1 month and add a fresh quick sauce when reheating.
- Reheating tip: Reheat gently and briefly to avoid overcooking the scallops. Use low heat and stir the sauce constantly.
Expert Tips for Perfect Creamy Lemon Garlic Scallops
- Pat scallops dry: Moist scallops steam instead of sear. Drying is the most important step for a good crust.
- Don’t overcrowd the pan: Leave space between scallops so they brown evenly. Work in batches if needed.
- High heat, short time: Sear over medium-high heat for 2–3 minutes per side. Overcooking makes scallops tough and rubbery.
- Use fresh lemon zest and juice: Zest adds bright oil notes while juice brings acidity. Add zest to the sauce for extra lemon aroma.
- Control the cream sauce: Simmer gently to thicken. If it gets too thick, thin with a splash of broth or water.
- Substitute ideas: Use half-and-half instead of heavy cream for a lighter sauce (it will be thinner). Swap chicken broth for white wine for deeper flavor. For dairy-free, use canned coconut milk and omit lemon zest if coconut flavor is unwanted.
- Season last: Because broth and other ingredients add sodium, taste the sauce before adding more salt.
Delicious Variations
- Garlic Herb Scallops: Add chopped thyme and a pinch of red pepper flakes to the sauce for a spicy-herb twist.
- Wine-Infused Sauce: Replace chicken broth with 1/4 cup dry white wine; simmer to reduce before adding cream.
- Tomato Cream Sauce: Stir in 1/4 cup crushed tomatoes for a pink, tangy cream sauce.
- Lemon-Butter Finish: Swap half the cream for 1–2 tablespoons of cold butter whisked in at the end for a glossy finish.
- Bacon or Pancetta: Crisp chopped bacon and add with garlic for a smoky, savory note.
Frequently Asked Questions
-
Can I use frozen scallops?
Yes. Thaw frozen scallops in the refrigerator overnight or place them in a sealed bag in cold water for a quicker thaw. Pat them very dry before cooking to get a good sear. -
How do I know when scallops are done?
Scallops are done when the exterior is golden and the center is opaque and just firm. Overcooked scallops feel tough. Aim for about 2–3 minutes per side depending on thickness. -
Can I make the sauce ahead of time?
You can make the sauce ahead and refrigerate for up to 24 hours. Reheat gently and return scallops to the sauce right before serving. If the sauce separates, whisk in a splash of warm broth or cream to bring it back together. -
Is there a non-dairy option for the sauce?
Yes. Use full-fat canned coconut milk for a dairy-free option. The flavor will be slightly coconutty; add extra lemon zest to brighten it. -
What can I serve with scallops for a dinner party?
Serve over risotto, creamy polenta, or lemony pasta. Add a simple green vegetable like roasted asparagus or sautéed spinach and a crisp white wine. -
Can I use other shellfish in this recipe?
Yes. Shrimp or large bay scallops work well. Adjust cooking time: shrimp cook quickly, usually 1–2 minutes per side. -
My sauce is too thin. How do I thicken it?
Simmer it a few more minutes until it reduces. Alternatively, whisk a small slurry of 1 teaspoon cornstarch and 1 tablespoon cold water, then stir into the simmering sauce to thicken quickly.
Conclusion
This Creamy Lemon Garlic Scallops recipe is a fast, flavorful way to enjoy seafood with a silky lemon-garlic sauce. It’s quick enough for a weeknight and elegant enough for guests. For another take on the same bright, creamy profile and helpful plating ideas, check out this version of Creamy Lemon Garlic Pan Seared Scallops • Salt & Lavender (https://www.saltandlavender.com/creamy-lemon-garlic-pan-seared-scallops/). Give it a try — the golden sear and lemony cream are hard to resist!
Print
Creamy Lemon Garlic Scallops
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A quick and elegant recipe for tender seared scallops with a silky lemon-garlic cream sauce.
Ingredients
- 1 pound sea scallops
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Rinse the scallops under cold water and pat them very dry with paper towels. Remove any tough side muscle if present. Season both sides lightly with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add scallops in a single layer and sear for 2–3 minutes on each side until golden brown and firm to the touch. Remove and set aside.
- Add minced garlic to the same skillet and sauté until fragrant. Pour in the chicken broth and scrape up browned bits, then bring to a simmer.
- Stir in heavy cream, lemon juice, and lemon zest. Let the sauce simmer until it thickens slightly.
- Return the scallops to the skillet to warm through and coat with sauce. Adjust seasoning as necessary and garnish with chopped parsley before serving.
Notes
Serve over creamy mashed potatoes, buttered egg noodles, or sautéed spinach for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 1g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 60mg
