Creamy Lemon-Garlic Scallops
1 lb. large scallops (10/20 size), cleaned and patted dry
1 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
2 Tbsp. vegetable oil
2 Tbsp. unsalted butter
3 garlic cloves, finely chopped
2 Tbsp. all-purpose flour
1 1/2 cups chicken broth
1/4 cup heavy cream
1 1/2 Tbsp. lemon juice, plus more to taste
2 tsp. finely chopped parsley, plus more to serve
Cooked pasta or rice, to serve
Directions
Step 1
Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Season the scallops evenly, on both of their round, flat sides, with the salt and pepper.
Step 2
Add the oil to the skillet and swirl to coat. Place the scallops in a single layer, evenly spaced, and cook for 2 to 3 minutes, until golden brown. Turn each of the scallops, and cook for 1 to 3 more minutes, until lightly golden on the other side, slightly firm when pressed, and the interior temperature reaches 125°F. Remove the pan from the heat, transfer the scallops to a plate, and tent with foil to hold warm. Let the pan cool slightly, about 3 minutes.
Step 3
Return the same pan to low heat. Add the butter and the garlic to the skillet and stir just until the butter is melted. Sprinkle the flour over the butter and cook for 1 to 2 minutes, stirring constantly, until the flour is moistened and lightly golden. Add the stock and whisk until smooth. Bring to a simmer over medium heat, and cook, stirring frequently, until thickened, about 3 minutes.
Step 4
Stir in the heavy cream, lemon juice, and parsley. Season with more salt, pepper, and lemon juice to taste. Return the scallops to the skillet and baste them with the creamy sauce to rewarm, about 1 minute. Remove from the heat. Serve the scallops over cooked pasta, steamed rice, or alongside toast drizzled with the sauce and more parsley, if you like.
Active Time: 20 mins Total Time: 20 mins Servings: 3 to 4
Recipe By Erin Merhar
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