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Easy Creamy Lemon Parmesan Scallops Insanely Good! photo

Creamy Lemon Parmesan Scallops Insanely Good!

This Creamy Lemon Parmesan Scallops dish is an absolute delight! Ready in under 30 minutes, it's a gourmet experience that will impress everyone.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound Fresh Scallops dry-packed
  • 1 cup Heavy Cream
  • 1/2 cup Parmesan Cheese freshly grated
  • 3 cloves Garlic minced
  • 2 tablespoons Lemon Juice freshly squeezed
  • 3 tablespoons Butter unsalted
  • to taste Salt and Pepper freshly cracked
  • 2 tablespoons Parsley fresh, chopped

Equipment

  • Non-stick Skillet
  • Spatula
  • Measuring cups and spoons
  • Whisk
  • Serving Platter

Method
 

Instructions
  1. Start by patting the scallops dry with paper towels. Season both sides generously with salt and pepper.
  2. In a non-stick skillet, melt 2 tablespoons of butter over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for 2-3 minutes on each side until they are golden brown and opaque. Remove the scallops from the skillet and set aside.
  3. In the same skillet, add another tablespoon of butter and minced garlic. Sauté for about 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer.
  4. Add the freshly squeezed lemon juice and grated Parmesan cheese to the sauce. Stir continuously until the cheese has melted and the sauce is smooth and creamy.
  5. Return the seared scallops to the skillet, coating them in the creamy sauce. Allow them to warm through for about 1-2 minutes.
  6. Serve the scallops on a platter, drizzling the creamy sauce over the top. Garnish with freshly chopped parsley for a burst of color.

Notes

  • Always pat the scallops dry before cooking to achieve a beautiful sear.
  • Don’t rush the searing process; give the scallops time to form a crust.
  • Taste the sauce before serving; adjust seasoning if necessary.
  • Use fresh lemon juice for the best flavor—bottled lemon juice just doesn’t compare.