Seared Scallops in Lemon Cream Recipe

Seared Scallops in Lemon Cream Recipe

How To Make Seared Scallops in Lemon Cream

A bright and tangy taste will envelop the taste buds with these seared scallops topped with a rich and creamy lemon wine sauce – perfect for special dinners

Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes



  • 1lbsea scallops
  • ½tspkosher salt
  • ¼tspfreshly ground pepper
  • 2tbspolive oil
  • 2tbspbutter,divided
  • 2clovesgarlic,minced
  • 1cupwhite wine
  • cupheavy cream
  • 1tbspfresh lemon juice
  • parsley,for garnish


  1. Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.

  2. Heat oil over high heat in a nonstick skillet.

  3. Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.

  4. Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.

  5. Remove from heat and place on a plate to rest.

  6. Reduce heat to medium and wipe-out skillet with a paper towel.

  7. Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.

  8. Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.

  9. Drizzle sauce over scallops and sprinkle with parsley.


  • Calories: 378.25kcal
  • Fat: 27.78g
  • Saturated Fat: 13.87g
  • Trans Fat: 0.24g
  • Monounsaturated Fat: 10.72g
  • Polyunsaturated Fat: 1.63g
  • Carbohydrates: 7.27g
  • Fiber: 0.17g
  • Sugar: 1.81g
  • Protein: 14.79g
  • Cholesterol: 96.82mg
  • Sodium: 543.06mg
  • Calcium: 46.64mg
  • Potassium: 330.94mg
  • Iron: 0.83mg
  • Vitamin A: 222.54µg
  • Vitamin C: 5.26mg
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