Creamy Garlic Herb Scallops

Golden-seared scallops served in a rich, creamy garlic and herb sauce with a touch of lemon. Perfect for an elegant dinner and ready in about 25 minutes.

Ingredients — 4 Servings

For the Scallops

1½ lb (680 g) large sea scallops
1 tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp olive oil
2 tbsp unsalted butter

For the Creamy Garlic Sauce

3 tbsp unsalted butter
4 cloves garlic, finely minced
½ cup chicken or seafood broth
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh parsley, finely chopped
1 tbsp fresh basil or chives, chopped
¼ tsp red pepper flakes, optional
Salt and black pepper to taste

For Garnishing

Fresh parsley
Lemon or lime wedges
Extra Parmesan, optional

Instructions

Prepare the scallops: Pat scallops very dry with paper towels. Remove the small side muscle if attached.
Season both sides with salt, black pepper, and paprika.
Sear: Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
When the pan is very hot, place scallops in a single layer without crowding.
Cook for 2–3 minutes on the first side until deeply golden brown.
Flip and cook another 1½–2 minutes until just cooked through. Transfer to a plate.
Make the sauce: Reduce heat to medium. Add 3 tbsp butter and minced garlic to the same skillet. Cook for about 30–60 seconds.
Pour in the broth and scrape up the browned bits from the bottom of the pan.
Simmer for 2 minutes.
Add heavy cream and red pepper flakes. Simmer gently for 3–5 minutes, stirring occasionally.
Lower the heat and stir in Parmesan until smooth and creamy.
Add lemon juice, lemon zest, parsley, and basil. Taste and adjust seasoning.
Finish: Return the seared scallops to the sauce and spoon the sauce over them.
Warm together for about 1 minute—avoid overcooking the scallops.
Garnish with fresh parsley and lemon wedges. Serve immediately.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Best Served With: Rice, mashed potatoes, pasta, crusty bread, or steamed vegetables

Approximate Nutrition Per Serving

Calories: 540 kcal
Protein: 39 g
Carbohydrates: 8 g
Fat: 39 g
Saturated Fat: 22 g
Fiber: 0.5 g
Sugar: 2 g
Sodium: 1,000–1,200 mg

Nutrition is an estimate and will vary depending on the size of the scallops, cream, Parmesan, butter, and added salt.

Nut & Allergen Information

Nuts: No nuts are required in this recipe.
Contains: Shellfish, dairy, and potentially fish depending on the broth used.
For a nut-free meal, check packaged Parmesan, broth, and other ingredients for cross-contact warnings.
For gluten-free preparation, use certified gluten-free broth and serve with gluten-free sides.

Q&A

Q: Can I use frozen scallops?
Yes. Thaw them completely in the refrigerator and pat them extremely dry before searing.

Q: Why aren’t my scallops getting golden brown?
The most common reasons are excess moisture or a pan that isn’t hot enough. Pat the scallops very dry and allow the skillet to become hot before adding them.

Q: Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner and less rich.

Q: Can I make this without Parmesan?
Yes. The sauce will still be creamy, although Parmesan adds extra flavor and helps thicken it.

Q: Can I add spinach?
Absolutely. Add a handful of fresh spinach to the sauce during the final 1–2 minutes.

Q: What should I serve with these scallops?
Creamy mashed potatoes, garlic rice, pasta, roasted asparagus, broccoli, or crusty bread all work beautifully.

Q: Can I prepare the sauce ahead of time?
You can prepare the sauce a few hours ahead and refrigerate it, but the scallops are best seared fresh just before serving.

Q: How do I know scallops are done?
They should be opaque in the center, firm but still tender, and should separate easily when cut. Avoid cooking them too long because they can become rubbery.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.