• Home
  • Our Story
  • Contact
MyGourmetConnection

MyGourmetConnection

Recipes, Cooking and Food Blog

  • Recipes
  • Quick & Easy
  • Side Dishes
  • Main Dishes
  • Home
  • Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Our Story
  • Contact

Seared Scallops with Lemon and Garlic Pan Sauce

by Lynne Webb on April 9, 2016 (Updated July 26, 2022) // 25 Comments

Recipes » Main Dishes » Seafood » Seared Scallops with Lemon and Garlic Pan Sauce

Seared Scallops with Lemon and Garlic Pan Sauce

by Lynne Webb on April 9, 2016 (Updated July 26, 2022) // 25 Comments

For a quick, yet delicious dinner, try these perfectly-cooked, pan seared sea scallops served with a flavorful pan sauce of butter, garlic, white wine, lemon and cream.
Jump to Recipe Pin Recipe

Seared Scallops with Lemon and Garlic Pan Sauce

A quick sear in a hot pan is the best way to make restaurant-quality sea scallops at home.

All you need for a fabulous finished dish is a flavorful pan sauce like this one made with butter, white wine, garlic, lemon, and a splash of cream. Serve with mashed potatoes and a simple green veggie like sautéed spinach.

Seared Scallops with Lemon and Garlic Pan Sauce

Seared Scallops with Lemon and Garlic Pan Sauce

4.82 from 11 votes
  |  Leave a Review
For a quick, yet delicious dinner, try these perfectly-cooked, pan seared sea scallops served with a flavorful pan sauce of butter, garlic, white wine, lemon and cream.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 10 mins
Total Time : 20 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 1-1/4 lbs dry sea scallops, 16 to 20 per lb – see notes
  • Salt and freshly ground black pepper
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 cloves garlic, very finely chopped
  • 2 tablespoons dry white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 tablespoons cream

Instructions 

  • Season the scallops on both sides with salt and pepper and set aside. Assemble the rest of the ingredients near the stove so you can work as quickly as possible.
  • Heat a large, heavy skillet over medium-high heat until very hot, 1 to 2 minutes. Add the olive oil and 1 tablespoon of the butter and, as soon as the butter begins to foam, add the scallops in a single layer. Work in two batches if necessary to avoid overcrowding the pan.
  • Depending on their size, sear the scallops for 1 to 1-1/2 minutes per side, transferring them to a plate, one by one as they cook through. Cover loosely with foil to keep warm while you make the sauce.
  • Add another tablespoon of butter to the pan, heat until foamy, then add the garlic and sauté until fragrant, about 1 minute. Deglaze the pan with the wine, scraping up any browned bits from the bottom. Stir in the lemon juice, zest and any juices that have accumulated on the plate with the scallops.
  • Combine well, stir in the cream and the last tablespoon of butter. Remove from the heat as soon as the butter is melted.
  • To serve, plate the scallops and drizzle with sauce.

Recipe Notes

About the scallops:

The word “dry,” when referring to scallops, means that they have not been soaked in the brine-like solution often used to help prevent them from losing their natural moisture. If not clearly marked, ask your fishmonger if the scallops you’re buying are “wet” or “dry.”
Use only the “dry” variety in this recipe as you will not be able to sear the “wet” type properly.
Be sure that you work quickly with the scallops and don’t overcook them. You are looking for just a little golden-brown color around the edges and a creamy colored, slightly translucent center.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Seafood
 | 
Cuisine: American

Jalapeño-Cheese Stuffed Chicken Breasts PREVIOUS
Jalapeño-Cheese Stuffed Chicken Breasts
Our Best Oven-Roasted Potatoes
Our Best Oven-Roasted Potatoes NEXT

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




Comments

  1. Cheryl Plate says

    June 14, 2019 at 12:16 pm

    5 stars
    OH MY! This is the BEST scallop recipe I’ve ever made!!!! I added xanthum gum to the sauce to thicken it up without the carbs.

    Reply
  2. Cheryl Plate says

    September 9, 2018 at 4:03 pm

    5 stars
    OH MY! This is the BEST scallop recipe I’ve ever made!!!! I added xanthum gum to the sauce to thicken it up without the carbs.

    Reply
    • Lynne Webb says

      September 9, 2018 at 6:12 pm

      Hi Cheryl,

      So happy to hear you liked the scallops. Thanks for letting us know about using xanthan gum to thicken the sauce. It’s a great gluten-free solution!

      Reply
  3. Cheryl Plate says

    September 9, 2018 at 4:03 pm

    5 stars
    OH MY! This is the BEST scallop recipe I’ve ever made!!!! I added xanthum gum to the sauce to thicken it up without the carbs.

    Reply
  4. BETTY says

    July 23, 2018 at 8:29 pm

    5 stars
    Be sure to pay attention to notes on scallops – DRY is important – I also pat them in paper towels before cooking to be sure I get a nice browning. This is a very good recipe and I have used it several times.

    Reply
    • Lynne Webb says

      July 27, 2018 at 9:20 pm

      Hi Betty,
      I think a lot of people are afraid to cook scallops at home. I’m glad our recipe worked out well for you.

      Reply
  5. Nathan says

    December 2, 2016 at 2:13 pm

    How much sauce does this make? Enough to toss with some angel hair pasta?

    Reply
    • Lynne Webb says

      December 2, 2016 at 2:48 pm

      Hi Nathan,

      The recipe only makes about 1/3 cup of sauce. If you wanted to make enough to toss with angel hair, I would make the sauce first, set it aside, then cook the scallops and add the juices they give off to it.

      You can follow the general directions for the sauce, but you’ll need adjust the ingredients. Here are my thoughts: Increase the garlic to 3 cloves and sauté it with 1 tablespoon butter and 1 tablespoon olive oil. Deglaze with a 1/4 cup of white wine. Add 3 tablespoons of lemon juice along with the zest, but stir in 2 tablespoons of low-sodium chicken broth in addition. Add 3 tablespoons cream and 2 tablespoons butter at the end. This would give you about 3/4 to 1 cup of sauce, enough to give 8 ounces of angel hair a light coating of sauce. You might want to add a bit of chopped parsley too.

      One thing to keep in mind though – this will dilute the flavor the scallops add to the sauce. Hope that answers your question!

      Reply
  6. Cindy Sokolic says

    August 30, 2015 at 9:07 pm

    I made your recipe and it was a hit! My boyfriend thought it was better than anything he ever had in a restaurant. I added a thin sliced shallot to it and used Irish butter. Oh its best to make sure your scallops are dry when you cook them that way they brown nicely. Thank you for the GREAT recipe !

    Reply
    • Lynne Webb says

      August 31, 2015 at 7:31 am

      Hi Cindy,
      Thanks for taking the time to comment. I’m so glad you gave our scallop recipe a try. So many people hesitate to cook scallops at home, but it is really easy. The Irish butter is a great idea (less water) and shallots are always a nice addition.

      Reply
  7. Alicia says

    January 9, 2015 at 1:56 pm

    Yes i used the same quantity of scotch and
    Cashew cream:
    1/4 cup raw cashews in a blender with 1/4cup water, blend on high for 3 min.
    Then add to the sauce. If you have leftovers from the two tbs. drizzle on fruit You can replace cream in any recipe and if you need sour cream just add a pinch of salt and 1 tsp apple cider vinegar or lemon juice for the acidity.
    Butter Replacement:
    You can replace the butter for the same amount of coconut oil and a tbs nutritional yeast. To make it dairy free. mmmm

    Reply
    • Lynne Webb says

      January 9, 2015 at 3:29 pm

      That’s some great information to have on hand Alicia. This is the kind of feedback we love to get. Thanks again!

      Reply
  8. Alicia says

    January 8, 2015 at 12:50 am

    I replaced the wine with scotch and the cream with cashew cream… Divine

    Reply
    • Lynne Webb says

      January 8, 2015 at 5:04 pm

      Hi Alicia,
      Using the scotch is a great sounding variation. Did you use 2 tablespoons – same quantity as the wine? The cashew cream must give the sauce a silky consistency too. Thanks for sharing.

      Reply
  9. Francisco says

    January 28, 2014 at 9:25 pm

    Simple and delicious! this is the type of cooking I like the most, when the natural flavors are predominant on the dish

    Reply
    • Lynne Webb says

      January 30, 2014 at 5:09 pm

      So glad you liked the recipe. Thanks for taking the time to let us know.

      Reply
  10. abby says

    August 31, 2013 at 8:45 pm

    WOW! I have never cooked anything that smelled (and tasted!) so delicious. Pretty sure this has to be the best scallops recipe ever. Thank you!

    Reply
  11. Kim Pumphrey says

    October 25, 2012 at 7:18 am

    I just sent a picture of this to my fiance`! Scallops are his favorite and I was looking for a recipe! This looks like a nice addition to my Friday night romance dinners that I do for him once a month! I’ve just bookmarked this whole website. Good MARRIED cooking for my future hubby!! I’m gonna have to make sure I excercise cuz I LOVE cooking for him and these recipes make my mouth water just looking at them!

    Reply
    • Lynne Webb says

      October 26, 2012 at 3:19 pm

      Hi Kim – Thanks for bookmarking the site. Hope you find more recipes to enjoy. Scallops are one of my favorites too – I’m sure you and your fiancé will enjoy this version.

      Reply
  12. Antonio says

    September 1, 2012 at 6:38 am

    This is very good! I like all types of sauces with lemon and it’s always good choice when you cook seafood.

    Reply
  13. Kathleen Richardson says

    August 31, 2012 at 7:50 pm

    These seared scallops certainly sound delicious. Since I’m new here, I’ll be searching your recipes for the ‘sauted spinach round’ you mentioned above. Hope I find it.

    Reply
    • dana says

      February 9, 2015 at 3:24 pm

      what kind of cream to use? thanks!

      Reply
      • Lynne Webb says

        February 9, 2015 at 6:02 pm

        Hi Dana,
        We generally use heavy cream, but for the small amount that’s in this dish, you could use light cream as well.

  14. Sun World says

    August 31, 2012 at 7:22 pm

    This looks so good! I’m to scared to try something other than hamburger helper 🙁

    Reply
    • Lynne Webb says

      September 1, 2012 at 7:31 pm

      Cooking is really easy – just read your recipe through carefully before you begin so you have a plan in your mind and get all your ingredients ready so you can just add them according to directions. Don’t be afraid to follow your instincts – there are variables in every dish, and if it doesn’t turn out the way you’d hoped, remember, it’s only one meal. You’ll be hungry again soon enough and have a whole new opportunity to try your hand at something else!

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

  • Facebook
  • Instagram
  • Pinterest

to start making
tastier meals?

Sign up to receive our free ebook and learn five easy ways to level up the flavor of your everyday meals.

Everyday meals, unique flavors

Serving platter with garlic crusted boneless pork roast, partially carved and garnished with fresh herbs.

Garlic Herb Crusted Boneless Pork Roast

A bowl of Instant Pot Italian chicken soup sprinkled with parmesan cheese and fresh parsley.

Instant Pot Italian Chicken Soup

Sliced apple cider brined turkey breast on a serving platter.

Apple Cider Brined Turkey Breast

Pork Chops with Pears and Blue Cheese

Boneless Pork Chops with Pears

Quick & Easy Recipes

Prosciutto-Wrapped Shrimp Flatbread

Prosciutto-Wrapped Shrimp Flatbread

Caprese Pasta

Our Best Crab Cake Recipe

Braised Pork Tenderloin with Apples and Cabbage

Braised Pork Tenderloin with Cabbage and Apples

More Easy Recipes

Stay Inspired!

Sign up to get our recipes via email.

  • About
  • Contact Us
  • Privacy Policy
  • Terms of Use
  • Accessibility

© 2023 MyGourmetConnection

Site Credits