Description
Scallops in Lemon Cream Sauce is a simple yet elegant seafood dish that comes together in just 22 minutes. Golden, tender scallops are served with a rich, creamy lemon-garlic sauce for a restaurant-quality dinner that is easy enough for a weeknight.
Ingredients
- 1 pound sea scallops
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- ⅔ cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- If the scallops are frozen, defrost them in the refrigerator.
- Pat the scallops completely dry with paper towels, then season both sides with salt and black pepper.
- Heat the olive oil over high heat in a nonstick skillet.
- Once the oil is hot and lightly smoking, carefully add the scallops.
- Cook for about 2 minutes, or until the bottoms are golden brown.
- Flip the scallops and cook for another 60 seconds, until firm and browned. Avoid overcooking.
- Transfer the scallops to a plate and let them rest.
- Reduce the skillet heat to medium and carefully wipe out any excess oil.
- Add 1 tablespoon of butter and the minced garlic. Cook for about 30 seconds, just until fragrant.
- Pour in the heavy cream and fresh lemon juice.
- Simmer for about 2 minutes, stirring occasionally, until the sauce begins to thicken slightly.
- Stir in the remaining tablespoon of butter until melted and smooth.
- Drizzle the lemon cream sauce over the scallops.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- Serve the scallops immediately while they are tender and the sauce is warm.
- Pair them with pasta, rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
- Roasted asparagus, green beans, or a fresh salad make excellent side dishes.
- For the best texture, scallops are best enjoyed fresh rather than stored for several days.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low to medium-low heat to prevent the scallops from becoming rubbery.
- If the sauce thickens too much after refrigeration, add a small splash of cream or milk while reheating.