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    Seared Scallops with Creamy Lemon-Caper Sauce (30 Minutes, ONE-PAN)

    By Julia | Updated: Feb 05, 2024 | Published: Oct 23, 2017 | 42 Comments

    47.5K shares
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    This post may contain affiliate links. For more information, please see our affiliate policy.

    Pan-Seared Scallops with Creamy Lemon-Caper Sauce is a 30-minute ONE-PAN Pescatarian dinner. The scallops are seared on the stove top in a skillet to a nice golden crust and then smothered in a creamy sauce made with butter, olive oil, garlic, lemon juice, capers, and heavy cream. This recipe is keto, low-carb, gluten-free.

    Seared scallops with capers and creamy lemon sauce on a white plate

     

    This recipe is all about how to make the best seared scallops and not worry about them being rubbery or dry!   This is achieved by 1) cooking the scallops on stove top using the proper technique, and 2) coating them in a creamy sauce to keep them moist and to add more flavor!

    Seared scallops with capers and creamy lemon sauce on a white plate

    When cooking scallops, it's important to cook them really fast on a really hot skillet and then immediately remove them from the skillet (not just remove the skillet from heat). This ensures that the scallops retain their nice golden crust and are not overcooked (rubbery).

    Seared scallops with capers and creamy lemon sauce

    Sear Scallops are really good in a creamy sauce, and I made a simple cream sauce using butter, olive oil, garlic, lemon juice, capers, some salt to taste, and, of course, heavy cream. Make sure to prepare this sauce first, and cook scallops second, in a separate large skillet.

    Seared scallops with capers and creamy lemon sauce on a white plate

    I used my favorite stainless steel skillet to cook scallops. When heated up to the right (high) temperature and used properly, stainless steel skillets produce beautiful searing results.

    Seared scallops with capers and creamy lemon sauce on a white plate

    Seared scallops with capers and creamy lemon sauce

    Seared scallops with capers and creamy lemon sauce on a white plate

    best seared scallops
    4.79 from 51 votes

    Seared Scallops with Creamy Lemon-Caper Sauce (30 Minutes, ONE-PAN)

    Pan-Seared Scallops with Creamy Lemon-Caper Sauce is a 30-minute ONE-PAN Pescatarian dinner. The scallops are seared on the stove top in a skillet to a nice golden crust and then smothered in a creamy sauce made with butter, olive oil, garlic, lemon juice, capers, and heavy cream. This recipe is keto, low-carb, gluten-free.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 2 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4 servings
    Calories per serving 338 kcal
    Author: Julia

    Ingredients

    Scallops:

    • 1 pound scallops , medium size, about 12-14 scallops, thawed completely if frozen
    • ¼ teaspoon salt
    • 2 tablespoons olive oil

    Creamy Lemon-Caper Sauce:

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 4 garlic cloves minced
    • â…” cup heavy cream
    • 2 tablespoons capers drained
    • 1 teaspoon lemon juice freshly squeezed, more if desired
    • salt to taste
    US Customary - Metric

    Instructions 

    How to cook the best pan-seared scallops:

    • If using frozen scallops, make sure the scallops are thawed completely.
    • Blot each scallop with paper towels to remove extra water.
    • Season with salt by sprinkling each scallop with a dash of salt.
    • Use a large, non-stick skillet (I used stainless steel skillet which works well for me as non-stick). Heat 2 tablespoons olive oil in this non-stick skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
    • Add scallops without overcrowding the pan.
    • Sear on one side for about 3-4 minutes until the bottom is nice golden color. Don't move the scallops around the pan in the beginning.
    • Turn the scallops to the other side and cook for 2 more minutes.
    • Remove from heat and transfer the scallops to the plate immediately. Don't let the scallops sit in the hot skillet, off heat, because they will start to steam, lose their crust and harden up.

    How to make creamy lemon-caper sauce:

    • Heat butter, olive oil, and minced garlic on medium heat in the same empty skillet. Cook for about a minute until the garlic softens. Add heavy cream, bring to a boil, and cook for a couple of minutes until the sauce thickens a bit. Remove from heat. Stir in drained capers and freshly squeezed lemon juice. Taste, add more lemon juice and salt, if needed.
    • Add cooked scallops to the cream sauce and reheat gently. Serve.

    Nutrition

    Nutrition Information
    Seared Scallops with Creamy Lemon-Caper Sauce (30 Minutes, ONE-PAN)
    Amount per Serving
    Calories
    338
    % Daily Value*
    Fat
     
    28
    g
    43
    %
    Saturated Fat
     
    12
    g
    75
    %
    Cholesterol
     
    89
    mg
    30
    %
    Sodium
     
    741
    mg
    32
    %
    Potassium
     
    274
    mg
    8
    %
    Carbohydrates
     
    5
    g
    2
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    670
    IU
    13
    %
    Vitamin C
     
    1.7
    mg
    2
    %
    Calcium
     
    38
    mg
    4
    %
    Iron
     
    0.5
    mg
    3
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword creamy scallops, seared scallops
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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      Recipe Rating




    1. Lyne

      January 12, 2025 at 5:51 pm

      Vraiment bon, une bonne recette.

      Reply
    2. Angel

      July 18, 2023 at 4:15 pm

      Added artichoke hearts and served over angel hair pasta. It was delightful! Thank you for the recipe.

      Reply
    3. Debbie cox

      July 08, 2022 at 8:23 pm

      Date night with hubby and I made this recipe ! Served the scallops over risotto with baby peas and a light salad! It was delicious !

      Reply
      • Julia

        August 22, 2022 at 6:37 pm

        Debbie, I love your side dishes! Thank you for taking the time to share your feedback and the 5-star rating! 🙂

        Reply
    4. Linda McElroy

      February 11, 2022 at 11:29 am

      I had an abundance of Salmon left from fishing season...so I used Salmon...Y'all, don't hesitate!! I followed the recipe exactly, except for the Salmon...this is WONDERFUL!!! Served with Fettuccine and crusty bread...HEAVEN!!

      Reply
      • Julia

        February 11, 2022 at 6:52 pm

        Linda, your comment made my day! 🙂 So glad the recipe was a success, even with salmon. Thank you for such a helpful and valuable comment!

        Reply
    5. Eric Z

      July 27, 2021 at 3:14 pm

      Turned out wonderful. The best part was teaching us how not to over-cook scallops - something I'll take with me beyond this recipe. I didn't have heavy cream, so I used half-and-half with a little corn starch to thicken it up. I plated the finished scallops and sauce on top of some crazy-twisty noodles ("fusilli lunghi bucatti") and topped with parsley flakes and lemon zest. I satisfied my lemon craving.

      Reply
      • Julia

        August 13, 2021 at 9:02 pm

        Eric, I am glad you enjoyed this recipe! I love using unique pasta shapes like fusilli lunghi bucati - they make pasta look even better!

        Reply
    6. paula

      November 07, 2020 at 3:12 pm

      Looks delicious! can i use half-n-half instead of heavy cream?

      Reply
      • Julia

        November 14, 2020 at 7:50 pm

        You could use half-and-half, but the sauce would be runnier than if using heavy cream. If using half-and-half, you might want to add about 1/3 cup of shredded Parmesan cheese while the sauce simmers and stir constantly until the cheese melts (before you add scallops). This will make the sauce thicker.

        Reply
        • Micky Harling

          May 27, 2022 at 7:58 pm

          OMG So delicious and easy! Made the sauce 1st as advised, great tip! I prefer stainless steel too, so seared in that. Popped cooked scallops into warming sauce heated through and plated. This is a company go to recipe!
          Thank you, Micky

          Reply
          • Julia

            August 22, 2022 at 9:39 pm

            Micky, thank you for such a generous comment! Glad you enjoyed this pasta, and thank you for the 5-star review! 🙂

            Reply
    7. Edward M Piette

      August 21, 2020 at 10:07 pm

      This is just an awesome dish !!!

      Reply
    8. Kimberly S Keenan

      July 09, 2020 at 9:42 am

      Excellent recipe! We are on a Keto diet and this fits in perfectly! I served over Orzo from "The Low Carb Bread Co." This will be on the menu rotation! Loved it.

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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