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Pan-seared scallops in a creamy garlic lemon sauce make an elegant yet flavorful dish, perfect for wowing dinner guests or enjoying a fancy meal for two. The sweet taste of scallops goes wonderfully with the rich cream and zesty lemon, while garlic and parsley bring an irresistible aromatic depth to the plate.
Why you'll love this dish
This meal brings together subtle and luxurious flavors in a quick, easy-to-make dish. Scallops give you a soft, decadent texture, while the creamy lemon garlic sauce perfectly balances richness with tanginess. It works great for fancy gatherings or when you want something tasty without spending hours in the kitchen.
Key ingredients
- Scallops: 500 g, cleaned, side muscles taken off, and patted dry with paper towels for better browning.
- Butter: 2 tablespoons, for a tasty, rich cooking base.
- Olive oil: 1 tablespoon, helps keep the butter from burning.
- Garlic: 3 cloves, finely chopped for strong aromatic flavor.
- Chicken broth or dry white wine: 1/4 cup, to scrape up flavor bits and make the sauce richer.
- Lemon juice: 1 teaspoon, freshly squeezed, to add brightness.
- Heavy cream: 3/4 cup, for a smooth, indulgent sauce.
- Salt and pepper: To taste, brings out all the flavors.
- Fresh parsley: Finely chopped, adds a fresh herbal finish.
Steps to perfect cooking
- Getting the scallops ready
- Pat scallops dry with paper towels. Remove the tough side muscle if needed and season both sides with salt and pepper.
- Cooking the scallops
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a pan over medium-high heat. Cook scallops for 2-3 minutes on each side until golden brown. Don't overcrowd the pan or move them while they're cooking.
- Making the sauce
- Take scallops out of the pan and set aside. Put garlic, chicken broth or white wine, and lemon juice in the pan. Scrape up the brown bits and let cook for 30 seconds to a minute.
- Putting in the cream
- Pour in 3/4 cup heavy cream and let it simmer until the sauce gets as thick as you want. Put the scallops back in the pan to warm them up gently.
- Finishing touches
- Adjust the taste with salt, pepper, and maybe more lemon juice. Sprinkle with chopped fresh parsley and serve hot with spaghetti or rice.
Tips for flawless results
To get that nice golden 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 try to cook too many at once or they'll steam instead of sear.
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Great side dishes
Creamy scallops taste amazing with spaghetti or basmati rice that can soak up all that yummy sauce. You can also add green veggies like green beans or asparagus for a well-rounded, classy meal.
Frequently Asked Questions
- → How to pick fresh scallops?
- Look for firm scallops with a uniform ivory hue and a fresh sea smell. Avoid soft ones or those with a strong odor.
- → Why dry scallops before cooking?
- Drying them helps give a better golden sear. Too much moisture stops a nice crust from forming.
- → Can I swap cream for a lighter option?
- You can use light cream for a less rich sauce. Soy cream works well for a lighter alternative too.
- → How to tell scallops are cooked?
- They're ready when golden outside and slightly see-through in the middle. Overcooking makes them rubbery.
- → What pairs well as a side?
- Besides rice or pasta, try steamed green veggies or mashed potatoes. Simple white risotto works great too.