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Creamy Lemon Butter Scallops

A delightful combination of tender scallops paired with a luscious, tangy lemon garlic sauce, perfect for special occasions or family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh sea scallops Ensure they are dry-packed and thawed.
  • to taste Salt For seasoning.
  • to taste Fresh ground pepper For seasoning.
For the Sauce
  • 3 tablespoons unsalted butter Divided into portions.
  • 2 cloves garlic Minced.
  • ½ cup low sodium chicken broth For a savory base.
  • ⅓ cup heavy cream Offers creamy texture.
  • 1 tablespoon fresh lemon juice Brightens the dish.
  • Chopped fresh parsley For garnish.
  • Lemon slices For garnish.

Method
 

Preparation
  1. Pat dry the scallops with paper towels.
  2. Remove any attached side-muscle on the scallop.
  3. Season scallops with salt and pepper.
Cooking
  1. Set a skillet over high heat and add 2 tablespoons of butter; cook until sizzling.
  2. Add scallops in a single layer, cooking for 2 minutes without moving.
  3. Flip the scallops, lower the heat to medium-high, and cook for an additional 1.5 to 2 minutes.
  4. Remove scallops and set aside.
  5. In the same skillet, melt the remaining butter and scrape up any browned bits.
  6. Stir in minced garlic and cook for about 20 seconds.
  7. Add chicken broth and bring to a boil, cooking for 3 to 4 minutes to reduce.
  8. Whisk in heavy cream and lemon juice, cooking for 2 minutes until thickened.
  9. Spoon the sauce over the scallops and garnish with parsley and lemon slices.

Notes

For best results, choose dry-packed scallops. Avoid overcrowding the pan to achieve a perfect sear.