Description
A quick and elegant recipe for tender seared scallops with a silky lemon-garlic cream sauce.
Ingredients
Scale
- 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