Pan-Seared Scallops with Creamy Garlic Herb Sauce

Pan-Seared Scallops with Creamy Garlic Herb Sauce is an elegant yet surprisingly simple dish that feels restaurant-worthy but comes together in about 25 minutes. Perfectly golden scallops are paired with a rich, velvety garlic cream sauce infused with herbs and a hint of lemon. Serve over pasta, mashed potatoes, rice, or alongside crusty bread to soak up every drop of the sauce.

🛒 Ingredients (Serves 2–3)

For the Scallops

1 lb (450 g) large sea scallops
1½ tbsp olive oil
1 tbsp butter
Salt, to taste
Freshly ground black pepper
½ tsp smoked paprika (or regular paprika)
¼ tsp cayenne (optional)

For the Creamy Garlic Herb Sauce

2 tbsp butter
3 cloves garlic, finely minced
1 cup heavy cream
¼ cup chicken or seafood stock
½ tsp Dijon mustard (optional)
½ tsp Italian seasoning or dried thyme
Salt & pepper, to taste
1 tbsp fresh parsley, finely chopped
1 tsp lemon zest or 1 tbsp lemon juice

Instructions

1. Prepare the Scallops

Pat the scallops very dry with paper towels. Removing excess moisture is key to achieving a golden crust. If scallops have a small side muscle attached, gently peel it off. Season both sides with salt, black pepper, paprika, and cayenne (if using).

2. Sear the Scallops

Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add butter and allow it to melt. Place scallops in the pan in a single layer, making sure they are not touching.

Sear for 2–3 minutes on the first side without moving them. They should develop a deep golden crust. Flip carefully and cook another 1–2 minutes on the second side until opaque and just cooked through. Remove scallops from the pan and set aside. Do not overcook, as they can become rubbery.

3. Make the Creamy Garlic Herb Sauce

Reduce heat to medium. In the same skillet, melt 2 tablespoons butter. Add minced garlic and sauté for about 30 seconds until fragrant (do not brown).

Pour in the stock to deglaze the pan, scraping up any flavorful browned bits. Stir in heavy cream, Dijon mustard (if using), and Italian seasoning or thyme. Simmer gently for 3–5 minutes until the sauce thickens slightly.

Season with salt and pepper to taste. Add lemon zest or juice for brightness, then stir in fresh parsley.

4. Combine and Serve

Return the scallops to the pan, spooning the sauce over them. Let simmer gently for 1–2 minutes to warm through.

Serve immediately, garnished with extra parsley and a squeeze of lemon if desired.

Tips for Perfect Scallops

Use “dry” scallops (not water-treated) for better browning.
Ensure the pan is hot before adding scallops.
Avoid overcrowding the pan.

This dish delivers tender, buttery scallops with a luxurious garlic herb cream sauce—perfect for a special dinner at home.