Description

These creamy lemon garlic scallops are seared until beautifully golden, then simmered in a silky lemon cream sauce with garlic and herbs. A restaurant-worthy seafood dish that’s ready in 20 minutes.

Ingredients

1 lb sea scallops, patted dry

1 tbsp olive oil

2 tbsp butter, divided

3 cloves garlic, minced

1/2 cup chicken or seafood broth

1/2 cup heavy cream

1 tbsp lemon juice

1/2 tsp lemon zest

Salt and black pepper, to taste

Chopped parsley, for garnish

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Instructions

1. Pat scallops very dry and season with salt and pepper.

2. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.

3. Sear scallops 2–3 minutes per side until golden crust forms. Remove and set aside.

4. Lower heat to medium. Add remaining butter and garlic. Sauté 30 seconds until fragrant.

5. Stir in broth, lemon juice, zest, and cream. Simmer 2–3 minutes to reduce slightly.

6. Return scallops to pan and spoon sauce over them. Heat through for 1–2 minutes.

7. Garnish with parsley and serve immediately.

Notes

Dry scallops = better sear. Use paper towels and don’t crowd the pan.

This sauce is dreamy over pasta or rice.

Sub half-and-half for a lighter version, or white wine for extra depth.