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Pan-seared scallops with cream, lemon and garlic make a fancy yet tasty meal, perfect for wowing guests or enjoying a special dinner for two. The subtle sweetness of scallops works brilliantly with the rich cream and bright lemon, while garlic and parsley add an irresistible depth of flavor.
Why try this dish?
This meal brings together subtle and luxurious flavors in a quick, straightforward preparation. Scallops give you that tender, lavish bite, while the creamy lemon-garlic sauce perfectly balances richness and tanginess. It's great for fancy gatherings or when you want something quick but impressive.
Key ingredients
- Scallops: 500 g, cleaned, side muscles removed, and patted dry with paper towels for better browning.
- Butter: 2 tablespoons, for a flavorful, rich cooking base.
- Olive oil: 1 tablespoon, to keep the butter from burning.
- Garlic: 3 cloves, finely chopped for intense aromatic flavor.
- Chicken stock or dry white wine: 1/4 cup, to scrape up pan bits and build sauce depth.
- Lemon juice: 1 teaspoon, freshly squeezed, for a tangy kick.
- Heavy cream: 3/4 cup, for a smooth and indulgent sauce.
- Salt and pepper: To taste, to bring out all flavors.
- Fresh parsley: Finely chopped, for a bright, herby finish.
Simple cooking steps
- Getting scallops ready
- Pat your scallops dry with paper towels. Cut off any tough side muscle if needed and season both sides with salt and pepper.
- Cooking the scallops
- Heat 2 tablespoons butter with 1 tablespoon olive oil in a pan over medium-high heat. Cook scallops for about 2-3 minutes on each side until golden brown. Don't crowd the pan or move them while they're cooking.
- Making your sauce
- Take scallops out of the pan and set aside. Throw in garlic, chicken stock or white wine, and lemon juice. Scrape up any brown bits and let it cook for 30 seconds to a minute.
- Cream time
- Pour in 3/4 cup heavy cream and let it simmer until it thickens to your liking. Put the scallops back in to warm them gently.
- Finishing touches
- Taste and add more salt, pepper or lemon juice if needed. Sprinkle with chopped fresh parsley and serve hot with spaghetti or rice.
Tips for flawless cooking
To get that beautiful caramelized crust, make sure your scallops are completely dry before cooking them. Also, check that your pan is really hot before adding the scallops. And don't stuff too many in at once or they'll steam instead of sear.
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Tasty side pairings
Creamy scallops taste amazing with spaghetti or basmati rice that can soak up all that yummy sauce. You can also add some green veggies like green beans or asparagus for a well-rounded and elegant meal.
Frequently Asked Questions
- → How to pick fresh scallops?
- Look for firm ones with a consistent ivory tone and a clean ocean scent. Skip ones that feel squishy or smell strong.
- → Why pat scallops dry before cooking?
- Drying them helps get that golden crust. Too much moisture stops them from searing nicely.
- → Can I swap the cream for something lighter?
- Sure, light cream works but won’t be as rich. Soy cream is a great light alternative.
- → How do I know when scallops are done?
- They’re ready when golden on the outside and slightly see-through inside. Overcooking makes them rubbery.
- → What pairs well on the side?
- Veggie sides like steamed greens, potato mash, plain risotto, or even rice fit brilliantly.