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Creamy Lemon Herb Scallops close up

Creamy Lemon Herb Scallops

Herbs and Flour
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!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizers, Dinner
Cuisine American
Servings 6 servings
Calories 242 kcal


  • 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)


  • 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.


Calories: 242kcalCarbohydrates: 9gProtein: 18gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 572mgPotassium: 323mgFiber: 1gSugar: 3gVitamin A: 242IUVitamin C: 5mgCalcium: 135mgIron: 1mg
Keyword anniversary, scallops, seared scallops, valentine's day
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