Seared Scallops are served in a zesty lemon cream sauce!

This white wine sauce is quick and delicious with subtle lemon garlic flavors.

top view of Scallops in White Wine Sauce in the pan

Savory Scallops

Scallops are a favorite for us, they are super fast and easy to make and seem so elegant.

This one-pan entrée keeps kitchen clean-up to a minimum.

Dinner in about 15 minutes is always a win for me!

ingredients on a table to make Scallops in White Wine Sauce

Ingredients and Variations

Scallops, garlic, white wine, cream, and lemon juice are the foundation ingredients for this recipe.

SCALLOPS Choose sea scallops (not smaller bay scallops) for this recipe. Sea scallops are great for this dish (and things like bacon-wrapped scallops or seared scallops). Save the itty-bitty bay variety for soups or pasta.

SAUCE Heavy cream is used in this recipe and shouldn’t be swapped. Other types of dairy (like milk or light cream) can curdle with the addition of lemon juice.

WINE Use any white you like to drink! We love a pinot grigio in this recipe (and in our glasses), but a chardonnay or sauvignon blanc would be great too.

If you’d like to skip the wine in this recipe you can but it will definitely change the flavor of the dish.

No Scallops? If scallops aren’t available, prawns or shrimp will work well in this sauce too.

process of cooking scallops to make Scallops in White Wine Sauce

How to Make Scallops

1. PREP Thaw frozen scallops in the refrigerator (not on the countertop) and drain the juices.  Prep scallops by checking for the “side muscle” (a triangular piece) and simply pinch or cut it off. Pat the scallops dry.

2. SEAR Sear scallops until golden brown (per recipe below) and set aside.

3. SAUCE In the same pan, cook garlic and white wine. Add cream and lemon juice and simmer until thickened. Whisk in butter.

adding scallops to sauce to make Scallops in White Wine Sauce

What to Serve with Creamy Scallops

This versatile dish goes with so many side dishes!

Favorites are air fryer asparagusGarlic Dill New Potatoes or garlic roasted broccoli.

Don’t forget the garlic bread or fresh buns to sop up all the white-wine sauce!

Savory Seafood Recipes

Did your family love these Scallops in Lemon Cream? Be sure to leave a comment and a rating below! 


Scallops in White Wine Sauce in the pan
4.97 from 63 votes↑ Click stars to rate now!
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Scallops in Lemon Wine Sauce

Scallops in Lemon Cream is an easy and elegant recipe, perfect for a quick weekday dinner with the family!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
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  • 1 pound sea scallops
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter divided
  • 2 cloves garlic minced
  • 1 cup white wine
  • cup heavy cream
  • 1 tablespoon fresh lemon juice
  • parsley for garnish


  • Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
  • Heat oil over high heat in a nonstick skillet.
  • Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
  • Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
  • Remove from heat and place on a plate to rest.
  • Reduce heat to medium and wipe-out skillet with a paper towel.
  • Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
  • Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
  • Drizzle sauce over scallops and sprinkle with parsley.


Leftover scallops can be kept in an airtight container in the fridge for up to 3 days. 
Reheat in the microwave until heated through, refresh flavors with salt & pepper. 
4.97 from 63 votes

Nutrition Information

Calories: 419 | Carbohydrates: 9g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 110mg | Sodium: 1026mg | Potassium: 421mg | Sugar: 1g | Vitamin A: 758IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Main Course, Seafood
Cuisine American
cooking Scallops in Lemon Cream with a title


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Scallops in Lemon Cream in a pan with a title
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This dish was excellent very easy to make. I still can’t believe how easy it was and how tasty it turned out.5 stars

  2. I made this for my husband and myself. It was super. I personally coat my scallops with flour and it gives me a better sear- I didn’t do that this time and I do think the flour helps. But I totally love the sauce -Restaurant quality or better! Will make again! Nicely written recipe!!

  3. scallops were wonderful! I’ve signed up to receive your recipes. I’ve made several and they’re wonderful. I’ve made your chicken tortilla soup several times. I’ve made your crockpot corned beef. I appreciate that your recipes are easy to follow and the ingredients available in my small town. Do you have a cookbook? I would buy it!5 stars

    1. I am so happy to hear your are loving the recipes Lynn! I do not have a cookbook yet, but am hoping to have news to share soon!

  4. This recipe calls for fresh lemon juice. The picture shows lemon slices in the scallops. I don’t see any mention of lemon slices?

  5. Very delicious and easy recipe. My husband loved it. Did not change anything, followed exact instructions, the scallops and out perfect. This recipe will be a favorite for scallops.5 stars

    1. The first tablespoon of butter is added in step 7 and the second tablespoon is added in step 8: “Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.” Hope this helped!

  6. I used a well-seasoned cast iron skillet. I thought this will be ok, but nothing browned but the bottom of the pan. The scallops cooked, but not a crispy to our bottom.3 stars

    1. Darn, sorry to hear that Eva. We did not prepare these in a cast-iron pan so I am not sure what went wrong.

  7. This sauce sounds amazing but we aren’t fond of scallops. Is there a type of fish you would suggest that would pair well with the lemon cream sauce?

  8. This is a very quick and easy dish to make. The scallops don’t get lost in a bunch of different flavors. We love scallops and will definitely make this again. We served it with the Garlic Dill New Potatoes which we found on this website, another easy recipe! We also served it with spinach/ricotta ravioli. Thank you, Holly!5 stars

  9. Holly, Your Shepard’s Pie recipe is delicious and your Banana Bread with mayonnaise is scrumptious! Thank you so much.
    Jackie (Canada)