Description
Creamy Lemon Butter Scallops are pan-seared to golden perfection and served with a velvety garlic lemon cream sauce. This elegant and quick dish is perfect for a weeknight dinner or special occasion.
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
Instructions
- Pat dry the scallops thoroughly with paper towels. Remove any side-muscle attached to the scallops.
- Season scallops on all sides with salt and pepper.
- Heat 2 tablespoons of butter in a large skillet over high heat until sizzling.
- Add scallops in a single layer, being careful not to overcrowd. Cook for 2 minutes without moving until browned.
- Flip scallops, reduce heat to medium-high, and cook for another 1½ to 2 minutes until golden brown. Remove scallops and set aside.
- Add remaining 1 tablespoon butter to the skillet and scrape up browned bits.
- Stir in garlic and sauté for 20 seconds, stirring frequently to avoid burning.
- Add chicken broth and bring to a boil. Simmer for 3 to 4 minutes until reduced.
- Whisk in heavy cream and lemon juice. Cook for 2 more minutes until sauce slightly thickens.
- Spoon sauce over scallops and garnish with parsley and lemon slices. Serve immediately.
Notes
- Do not overcrowd the pan when searing scallops – cook in batches if needed.
- Make sure scallops are dry to get a nice sear.
- Use freshly squeezed lemon juice for the best flavor.
- This dish pairs well with rice, pasta, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 462mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 77mg
