Fresh seared scallops coated in a light, creamy lemon and herb sauce is absolute perfection! Delicious, easy to make and it comes together in one pan!
This! This is what you need to serve on your next date night, you guys! Melt-in-your-mouth pan seared scallops swimming in a creamy lemon and herb sauce is exactly how you impress your loved one! Mm-hmm. I mean, wouldn’t you be head over heels in love if someone served you this delectable dish?
What if I told you it was also easy to do and could be done in about 20 minutes time? Are you convinced yet?
I get so excited when I have large scallops to cook with! They’re so delicious and soft as butter! They are also pretty easy to prepare too which makes them perfect for special occasions!
If you are a fan of scallops, you are going to love this dish! If you can’t find large scallops (I used U15 count scallops for this recipe), you can use smaller ones too. Just adjust the cook time accordingly. You can also add shrimps to this dish too if you like which helps make it more cost effective but still decadent! To do this, cook your scallops and shrimp separately in the pan as their cook times may vary (and you also don’t want to overcrowd the pan).
How to make Creamy Lemon Herb Scallops
Making Creamy Lemon Herb Scallops is really a two-part process, both of which are super easy. First you will sear the scallops and then you will make the sauce.
To make this dish, you will need:
- 680g large scallops, patted dry (I used U15 count scallops)
- 4 tablespoon grape seed oil, divided
- salt and pepper
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1/4 cups milk
- juice of half a lemon
- 1/3 cup Parmesan cheese
- 3 tablespoons chopped herbs (1 tablespoon each basil, thyme rosemary)
To start, salt and pepper the scallops on both sides. You will need to cook the scallops in batches so as not to overcrowd the pan. In a frying pan, heat 2 tablespoons oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops). Remove scallops and set aside.
Discard the oil and wipe the pan clean. Heat 2 fresh tablespoons of oil and add the butter to the pan and let it melt. Add the flour and whisk together for about a minute to create a roux. Add the lemon juice, milk, and Parmesan cheese and let simmer for a few minutes.
Place the scallops back into the pan and toss to coat in the sauce. Sprinkle with the fresh herbs.
That is it! It really is quite easy to make and sooo, soo good! The hardest part is not hogging them all to yourself! Ahh, love. Sharing is caring after all and if that doesn’t prove your love, what will?
Hope you enjoy this dish and impress the heck out of a loved one! Bon appetit!
-Cathy
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Parmesan Risotto
Healthy Corn and Red Pepper Salad with Seared Scallops
Pumpkin Penne with Seared Scallops
Creamy Lemon Herb Scallops
Ingredients
- 680 g scallops large size, patted dry (I used U15 count scallops)
- 4 tablespoon grape seed oil divided
- salt and pepper
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 1/2 lemon juiced
- 1/3 cup Parmesan cheese
- 3 tablespoons herbs chopped (1 tablespoon each basil, thyme rosemary)
Instructions
- For the seared scallops, salt and pepper the scallops on both sides. You will need to cook the scallops in batches so as not to overcrowd the pan. In a frying pan, heat 2 tablespoons oil on medium-high heat. Add the scallops and cook on each side for about 2 minutes. (Depending on your scallop size, you will need to adjust your cooking time accordingly. I used U15 count scallops). Remove scallops and set aside.
- Discard oil and clean pan. Add 2 fresh tablespoons of oil and heat. Add the butter to the pan and let it melt. Add the flour and whisk together for about a minute to create a roux. Add the lemon juice, milk, and Parmesan cheese and let simmer for a few minutes. Season with salt and pepper to taste.
- Add the scallops back into the pan and toss to coat in the sauce. Sprinkle with the fresh herbs.
