Pan-Seared Scallops with Creamy Garlic Herb Sauce

🍽️ Pan-Seared Scallops with Creamy Garlic Herb Sauce

⏱️ Time

• Prep: 10 minutes

• Cook: 15 minutes

• Total: ~25 minutes

🍤 Servings

• 2–3 servings

---

🧾 Ingredients

For the Scallops

• 1 lb (450 g) large sea scallops

• 1 tbsp olive oil

• 1 tbsp butter

• Salt, to taste

• Freshly ground black pepper

• Optional: pinch of paprika or garlic powder

For the Creamy Herb Sauce

• 2 tbsp butter

• 3–4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth (or seafood broth)

• ½ cup fresh parsley, finely chopped

• 1 tbsp fresh chives or dill (optional but great)

• ¼ cup grated Parmesan (optional, for richness)

• Salt & pepper, to taste

• Optional: squeeze of lemon juice or zest

---

🔪 Prep Steps (Important!)

1. Dry the scallops thoroughly with paper towels
   👉 This is critical for that golden crust.

2. Remove the side muscle if still attached (it peels off easily).

3. Season scallops lightly with salt and pepper right before cooking.

---

🔥 Cooking Instructions

1️⃣ Sear the Scallops

1. Heat a cast-iron or stainless steel pan over medium-high heat.

2. Add olive oil and butter. When hot and shimmering:

3. Place scallops in the pan without crowding.

4. Sear 2–3 minutes per side, untouched, until deep golden brown.

5. Remove scallops and set aside (don’t overcook — center should be just opaque).

---

2️⃣ Make the Creamy Herb Sauce

1. Lower heat to medium.

2. Add butter to the same pan.

3. Sauté garlic for 30–45 seconds until fragrant (don’t brown).

4. Pour in chicken broth, scraping up all the flavorful bits.

5. Add heavy cream and simmer 3–5 minutes, until slightly thickened.

6. Stir in parsley, chives/dill, Parmesan (if using).

7. Season with salt, pepper, and optional lemon.

---

3️⃣ Bring It Together

1. Return scallops to the pan.

2. Spoon sauce over them.

3. Simmer gently 1–2 minutes just to warm through.

4. Serve immediately.

---

🍽️ Serving Ideas

• Over mashed potatoes

• With buttery pasta

• On risotto

• With crusty bread to soak up the sauce (mandatory 😄)

---

🔥 Pro Tips

• Dry scallops = better crust

• If scallops release water, your pan isn’t hot enough

• Don’t move them while searing — let the crust form

• Sauce should coat the back of a spoon, not be soup-thin