Pan Fried Scallops with Cream Sauce

Pan-fried scallops with cream sauce is a sophisticated dish that showcases the natural sweetness and delicate texture of scallops, making it an ideal choice for a special occasion or an elevated meal at home. This elegant entrée pairs beautifully with a rich cream sauce, creating a combination that’s both luxurious and surprisingly easy to enjoy. While typically served with pilau rice and roasted vegetables, there are numerous ways to customise this dish, allowing for a range of flavours and textures to enhance your dining experience.

The star of the dish, scallops, are a type of shellfish known for their slightly sweet flavour and tender, juicy flesh. When cooked correctly, they develop a lightly crisp, golden crust on the outside while remaining soft and succulent within. Achieving this balance requires careful attention during pan-frying, ensuring the scallops are neither overcooked nor underdone. The cream sauce, typically made with a blend of cream, butter, and herbs, provides a rich and velvety complement to the scallops, enhancing their natural sweetness and adding a depth of flavour that’s truly irresistible.

Pilau rice and roasted vegetables serve as classic side dishes for pan-fried scallops with cream sauce, providing a well-rounded meal with varied textures. The lightly spiced rice adds a subtle warmth that pairs well with the creamy sauce, while roasted vegetables like carrots, bell peppers, and courgettes offer a touch of earthiness and colour. These sides are popular choices, yet several other options can make a delightful pairing with scallops.

For a lighter option, consider a crisp green salad with a zesty vinaigrette. The fresh acidity of the dressing cuts through the richness of the cream sauce, bringing a refreshing contrast to the dish. Another alternative is a side of garlic-infused mashed potatoes, which provides a creamy, comforting base that pairs wonderfully with the delicate scallops.

For those who enjoy a bit more texture, grilled asparagus or steamed green beans add a lovely crunch, and their mild flavour complements the cream sauce without overwhelming it. A crusty baguette or rustic bread can also make a satisfying accompaniment, perfect for soaking up any remaining sauce.

Pan-fried scallops with cream sauce offers a dining experience that feels indulgent yet refined. With the right accompaniments, this dish becomes versatile, suitable for a romantic dinner, family gathering, or even a holiday meal. So, whether paired with pilau rice and roasted vegetables or something entirely different, pan-fried scallops are sure to make any meal memorable.

Pan Fried Scallops with Cream Sauce

This elegant dish of pan-fried scallops served with a rich, buttery cream sauce is quick to prepare yet sophisticated in flavour. Perfect for special occasions or a refined dinner, it pairs beautifully with pilau rice and roasted vegetables or a variety of other sides.

4.85 from 32 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Creamy Sauce, Dairy, Herbs, Pan Fried, Scallops

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 2 People

Calories: 583kcal

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Ingredients

 

MetricImperial

• 12 large scallops (about 400g cleaned and patted dry
• salt to taste
• freshly ground black pepper to taste
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic minced
• ½ cup heavy cream
• ¼ cup white wine or vegetable stock
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley plus extra for garnish

Instructions

• Season the scallops with salt and pepper on both sides. Ensure they are dry to achieve a golden sear.
  12 large scallops, salt, freshly ground black pepper
• Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the scallops, cooking them for about 2 minutes on each side until they develop a golden-brown crust. Remove the scallops from the skillet and set them aside on a plate.
  2 tbsp olive oil
• In the same skillet, add the butter and minced garlic. Sauté the garlic for about 30 seconds, or until fragrant. Add the white wine (or vegetable stock) to deglaze the pan, scraping up any browned bits. Allow it to simmer for 1-2 minutes to reduce slightly.
  2 tbsp butter, 2 cloves garlic, ¼ cup white wine
• Pour in the heavy cream, Dijon mustard and lemon juice, stirring until well combined. Let the sauce cook for 2-3 minutes until it thickens slightly.
  ½ cup heavy cream, 1 tsp Dijon mustard, 1 tbsp fresh lemon juice
• Stir in the chopped parsley and adjust seasoning with salt and pepper to taste.
  salt, 1 tbsp chopped fresh parsley, freshly ground black pepper
• Return the scallops to the skillet, spooning the sauce over them to coat. Allow them to warm through for a minute.
• Sprinkle with extra parsley and serve hot with your choice of sides.

Notes

Enjoy this luxurious dish while it’s hot, with each bite of scallop enhanced by the creamy, flavourful sauce. It’s a delightfully simple yet elegant option for a memorable meal.

This recipe will serve 2 people as a main course, with each person receiving about 6 large scallops. If you are serving this dish as part of a multi-course meal, it could stretch to serve 3-4 people.

Nutrition

Calories: 583kcal | Carbohydrates: 10g | Protein: 24g | Fat: 48g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 842mg | Potassium: 474mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1232IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg