Description
A delicious recipe for pan-seared sea scallops served with a creamy lemon sauce, garnished with fresh parsley. Perfect for a special occasion or a weeknight dinner.
Ingredients
Scale
- 1 pound sea scallops, side muscle removed
- to taste Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon lemon zest
Instructions
- Pat scallops dry with paper towels. Season both sides with salt and pepper.
- In a large skillet over medium-high heat, heat olive oil and 1 tablespoon butter.
- Add scallops in a single layer and cook until golden brown and cooked through, about 2-3 minutes per side. Transfer to a plate.
- Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Stir in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- Bring to a simmer and cook for 2-3 minutes until slightly reduced.
- Stir in heavy cream and simmer for another minute until slightly thickened.
- Remove from heat. Stir in parsley and lemon zest.
- Return scallops to the skillet, spooning sauce over them to warm through.
- Serve immediately, garnished with extra parsley if desired. Pairs wonderfully with pasta, rice, or roasted vegetables.
Notes
- This dish pairs perfectly with a side of pasta, rice, or any roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg