Pan Seared Scallops in Creamy Garlic Sauce Recipe

About this Pan Seared Scallops in Creamy Garlic Sauce recipe

With its creamy, smooth, lemony garlic sauce coating the most perfectly cooked scallops, Haylee’s Pan Seared Scallops will surely be a hit. Using just a few simple ingredients, it’s a healthy and delicious dinner that will be on your plate in less than 15 minutes. This is definitely a meal you’ll want to cook over and over.


  • 1 tsp. olive oil
  • 7oz. (200g) scallops, frozen
  • Pinch salt & pepper
  • 1/2 tsp. butter, unsalted
  • 1 tsp. garlic, minced
  • 1/2 tsp. lemon juice
  • 2 tbsp. low sodium chicken or vegetable broth
  • 1/4 cup (50g) almond milk yogurt
  • 1 tbsp. almond milk
  • 2 tsp. parsley, chopped


  1. Thaw scallops in cold water or day-long in the refrigerator, and pat dry with paper towels.
  2. Heat olive oil in a skillet over medium-high heat and add scallops when sizzling.
  3. Season with salt and pepper and fry for about 2 minutes or until a golden-brown crust forms, flip over, and fry the other side for another 2 minutes until crisp and cooked through. Set aside.
  4. Melt butter in the same skillet and scrape together browned leftover bits from the scallops. Stir in garlic and cook for a minute until fragrant.
  5. Add broth, bring to a simmer, then add the lemon juice, and remove the skillet from the heat.
  6. Bring yogurt to room temperature, dilute with almond milk, and pour into the butter-garlic sauce.
  7. Add scallops and warm through. Garnish with parsley.

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Pan Seared Scallops in Creamy Garlic Sauce Recipe

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