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.

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Ingredients

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 Pan Fried Scallops with Cream Sauce 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