Ingredients
1 lb sea scallops, patted dry
2 tbsp olive oil
Salt and black pepper, to taste
2 tbsp unsalted butter
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
1/2 cup heavy cream
Zest and juice of 1 lemon
1/4 cup grated Parmesan (optional)
1 tbsp chopped parsley, for garnish
Instructions
1. Pat scallops very dry with paper towels. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear scallops undisturbed for 1.5–2 minutes per side until golden brown and just cooked through. Remove and set aside.
3. Reduce heat to medium and add butter to the pan.
4. Sauté garlic and red pepper flakes for 1 minute until fragrant.
5. Stir in heavy cream, lemon zest, and juice. Simmer for 2–3 minutes to thicken slightly.
6. Add Parmesan (if using) and stir until melted.
7. Return scallops to pan and spoon sauce over them. Heat 1 minute.
8. Garnish with parsley and serve hot over pasta, rice, or veggies.
Notes
• Don’t crowd the pan—sear scallops in batches if needed.
• For a lighter sauce, swap heavy cream with half & half.
• This pairs beautifully with linguine, mashed potatoes, or sautéed spinach.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Seafood
Nutrition
- Serving Size: 6 scallops
- Calories: 360
- Sugar: 1g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 85mg
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