King scallops in a lemon cream sauce

    20 min

    This posh nosh is ideal for a special occasion. Tender, fresh king scallops are pan fried to perfection then covered with a light, lemon cream sauce. This dish will impress your friends. Serve the sauce on the side if you want to ensure that the flavour of the scallops is solo on centre stage.


    Hampshire, England, UK
    12 people made this

    Serves: 4 

    • 16 king scallops
    • 6 tablespoons salted butter
    • 1 sprig fresh thyme, leaves removed and chopped
    • 3 tablespoons port wine
    • 1 to 2 tablespoons lemon juice
    • 150ml single cream
    • salt and pepper, to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring the scallops up to room temperature before cooking. This will ensure an even cook.
    2. Begin with the sauce. Add 4 tablespoons butter and the thyme to a small saucepan over a medium heat and melt. Increase the heat and add the port wine, bring to a simmer then reduce the heat to low. Add the lemon juice, stirring frequently. At this point, switch focus to the scallops.
    3. Melt the remaining butter in a large frying pan over a high heat. The pan should be hot (but not smoking) when the scallops go in. Add the scallops and cook on each side for about 3 to 5 minutes (cooking time will depend greatly on the thickness and temperature of your scallops, see tip below).
    4. Once golden brown and an even white colour, remove the scallops from the heat and allow to rest for a few minutes while you finish up the sauce.
    5. To finish the sauce, increase the heat to high and add in the cream; season well. Once simmering remove from the heat. Plate the scallops then serve with the sauce over the scallops or on the side. Serve immediately.

    Cooking scallops

    The Rolls Royce of the shellfish world and a little tricky to cook perfectly. A perfectly cooked scallop will have a smooth almost buttery texture. When searing/pan frying go for a lovely golden brown exterior on both the top and the bottom and white around the sides. When you cut into a perfectly cooked scallop the inside will be evenly white, warmed through, and deliciously juicy. I always buy 1 extra scallop as my "test case" which I can cut into to check (and taste test). I always remove from the pan slightly under cooked giving them time to complete cooking gently while resting for a few minutes.

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