Name: Creamy Lemon Butter Scallops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 pound fresh sea scallops, dry packed, thawed; Salt and fresh ground pepper, to taste; 3 tablespoons unsalted butter, divided; 2 cloves garlic, minced; ½ cup low sodium chicken broth; ⅓ cup heavy cream; 1 tablespoon fresh lemon juice; Chopped fresh parsley, for garnish; Lemon slices, for garnish

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Creamy Lemon Butter Scallops are a restaurant-quality seafood dish you can prepare in just 20 minutes. Tender, golden-browned scallops are draped in a luxurious lemon butter cream sauce, making this elegant meal both impressive and incredibly simple to make at home.

Why You’ll Love This Recipe

This dish is quick, flavorful, and feels gourmet with minimal effort. The scallops are seared to perfection for a golden crust while remaining juicy and tender inside. The creamy lemon butter sauce adds just the right balance of richness and brightness, making this meal perfect for dinner parties or a special weeknight treat.

Creamy Lemon Butter Scallops

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh sea scallops (dry packed, thawed)
salt and fresh ground pepper
unsalted butter
garlic
low-sodium chicken broth
heavy cream
fresh lemon juice
fresh parsley (for garnish)
lemon slices (for garnish)

Directions

Pat the scallops dry with paper towels. Remove any side muscle if still attached.
Season the scallops generously with salt and pepper on all sides.
Heat a large skillet over high heat. Add 2 tablespoons of butter and allow it to melt and sizzle.
Place the scallops in a single layer in the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
Sear the scallops for about 2 minutes without moving them, until the bottom is browned.
Flip the scallops and cook for another 1½ to 2 minutes until golden on the other side. Remove and set aside on a plate.
Reduce heat to medium and melt the remaining tablespoon of butter in the skillet, scraping up any browned bits.
Add minced garlic and sauté for 20 seconds, stirring constantly to avoid burning.
Pour in the chicken broth and bring to a boil. Simmer for 3 to 4 minutes until reduced.
Whisk in heavy cream and lemon juice. Cook for another 2 minutes until slightly thickened.
Return the scallops to the pan or spoon the sauce over the scallops.
Garnish with chopped parsley and lemon slices. Serve immediately.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Herb options: Add fresh thyme or chives along with the parsley for a herbaceous twist.
Spicy kick: Include a pinch of red pepper flakes for a bit of heat in the sauce.
Dairy-free: Use coconut cream and plant-based butter alternatives.
Add vegetables: Serve over sautéed spinach or steamed asparagus for a complete meal.

Storage/Reheating

Scallops are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat with a splash of cream or broth to prevent the sauce from separating.
Avoid microwaving, as it can make scallops rubbery.

FAQs

What are dry-packed scallops?

Dry-packed scallops are not treated with preservatives and retain their natural flavor. They sear better than wet-packed ones.

Can I use frozen scallops?

Yes, but thaw them completely in the refrigerator and pat them very dry before cooking.

How do I know when scallops are done?

They should be opaque and slightly firm to the touch. Overcooking can make them tough.

Can I use milk instead of cream?

Heavy cream provides a rich consistency, but you can use half-and-half or full-fat coconut milk for a lighter option.

What can I serve with creamy lemon scallops?

Serve with pasta, rice, mashed potatoes, or a side of sautéed greens for a complete meal.

How do I prevent scallops from sticking to the pan?

Use a hot pan and avoid moving the scallops once placed—this allows a crust to form naturally.

Can I make this ahead of time?

It’s best served fresh, but you can prep the sauce ahead and reheat gently before adding the scallops.

What’s the best skillet to use?

A heavy-bottomed stainless steel or cast iron skillet is best for searing scallops evenly.

Can I make the sauce thicker?

Simmer the sauce a bit longer or add a teaspoon of cornstarch mixed with water if needed.

Is this dish gluten-free?

Yes, as written, this recipe is naturally gluten-free. Just ensure the broth and other packaged items are labeled gluten-free.

Conclusion

Creamy Lemon Butter Scallops are an elegant yet quick dish perfect for when you want something special without the stress. The tender seared scallops, paired with a rich lemony sauce, offer the perfect balance of indulgence and freshness. Whether for a dinner party or a quiet night in, this recipe is sure to impress.