Pan-Seared Scallops with Creamy Garlic Herb Sauce
Description
Pan-Seared Scallops with Creamy Garlic Herb Sauce is an elegant yet simple seafood dish that delivers restaurant-quality flavor in under 30 minutes. Tender scallops are seared until golden and slightly crisp on the outside while remaining buttery and delicate inside. They are then topped with a rich, velvety sauce made with garlic, cream, butter, and fresh herbs. This dish pairs beautifully with pasta, mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Time Required
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 22–25 minutes
Servings: 3–4 servings
Ingredients
For the Scallops
1 lb sea scallops (about 12–16 scallops)
2 tbsp olive oil
Salt to taste
½ tsp black pepper
½ tsp paprika (optional for color)
For the Creamy Garlic Herb Sauce
2 tbsp olive oil
4 garlic cloves (minced)
1 cup heavy cream
½ cup chicken or seafood broth
½ cup grated Parmesan cheese
1 tsp lemon juice
1 tbsp fresh parsley (chopped)
1 tsp fresh thyme or Italian herbs
Salt and pepper to taste
Instructions
1. Prepare the Scallops
Pat the scallops dry with paper towels. This is important for achieving a good sear.
Season both sides with salt, pepper, and paprika.
2. Sear the Scallops
Heat olive oil in a large skillet over medium-high heat.
Add butter and allow it to melt.
Place scallops in the pan in a single layer (do not overcrowd).
Sear for 2–3 minutes per side until golden brown and caramelized.
Remove scallops from the pan and set aside.
3. Make the Creamy Garlic Herb Sauce
In the same pan, melt 2 tablespoons butter over medium heat.
Add minced garlic and sauté for 30–40 seconds until fragrant.
Pour in chicken/seafood broth and simmer for 2 minutes.
Add heavy cream and stir well.
Mix in Parmesan cheese, thyme, and lemon juice.
Simmer for 3–4 minutes until the sauce thickens slightly.
Season with salt and pepper.
4. Combine
Return the scallops to the pan.
Spoon the creamy garlic herb sauce over them.
Cook for 1–2 minutes to heat through.
Garnish with chopped parsley.
Serving Suggestions
Serve with:
Garlic pasta
Creamy mashed potatoes
Steamed rice
Roasted vegetables
Toasted crusty bread
Nutritional Information (Approximate per serving)
Calories: 420 kcal
Protein: 30 g
Carbohydrates: 6 g
Fat: 30 g
Saturated Fat: 16 g
Cholesterol: 120 mg
Sodium: 520 mg
Frequently Asked Questions
1. How do I know when scallops are cooked?
Scallops turn opaque and firm when cooked. Overcooking can make them rubbery, so aim for about 2–3 minutes per side.
2. Can I use frozen scallops?
Yes. Thaw them completely in the refrigerator and pat them very dry before cooking.
3. Why didn’t my scallops get a golden crust?
The most common reason is too much moisture. Always dry scallops well and use a hot pan.
4. Can I substitute the heavy cream?
You can use half-and-half or coconut cream, though the sauce may be slightly thinner.
5. What herbs work best in the sauce?
Parsley, thyme, basil, or dill all complement scallops beautifully.