Seared Scallops with Ginger Thyme Pan Sauce
Elevate your seafood dinner with this luxurious recipe for Seared Scallops with Ginger Thyme Pan Sauce. Perfectly golden sea scallops are seared to crisp perfection and paired with a velvety, aromatic sauce infused with fresh ginger, garlic, and thyme. A splash of heavy cream and lemon juice adds richness and brightness to the dish, creating a restaurant-quality meal in just 25 minutes. Ideal for impressing guests or enjoying a special treat at home, this recipe balances bold flavors with elegant simplicity. Serve these tender scallops drizzled with the savory pan sauce and garnished with fresh thyme for a truly unforgettable dining experience. Keywords: seared scallops recipe, ginger thyme sauce, gourmet seafood dish, quick scallop dinner.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon (finely grated) fresh ginger
- 2 cloves (minced) garlic
- 0.5 cup chicken or vegetable broth
- 1 teaspoon (finely chopped) fresh thyme
- 2 tablespoons heavy cream
- 1 teaspoon lemon juice
- 3 sprigs fresh thyme sprigs (optional, for garnish)
Instructions
Pat the scallops dry with paper towels to remove excess moisture. Season them evenly with salt and black pepper.
Heat a large, heavy skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, carefully place the scallops into the pan in a single layer, making sure they are not overcrowded. Sear for 2-3 minutes on one side without moving them until they develop a golden-brown crust.
Flip the scallops and sear for an additional 1-2 minutes on the other side until just cooked through. Remove the scallops from the pan and set them aside on a plate.
Reduce the heat to medium, add the butter to the pan, and allow it to melt. Stir in the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant but not browned.
Pour in the chicken or vegetable broth and scrape the bottom of the pan with a wooden spoon to deglaze and incorporate the browned bits.
Add the chopped thyme and simmer the sauce for 2-3 minutes to reduce slightly.
Stir in the heavy cream and lemon juice, and cook for another minute until the sauce thickens slightly.
Return the scallops to the skillet, spooning some of the sauce over them to coat. Heat for 1 minute until warmed through.
Transfer the scallops to serving plates and drizzle with the remaining sauce. Garnish with fresh thyme sprigs if desired and serve immediately.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5209 mg | 226% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
