This recipe for Pan Seared Scallops features a cream sauce with a touch of dijon mustard and a hint of tarragon. Drizzle the creamy goodness on top, or use it as a dipping sauce for the scallops. This gourmet scallop recipe is easy to make at home. These scallops can be part of a low-carb, keto, Atkins, gluten-free, or diabetic diet.
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The recipe
In this recipe, the scallops are seared to perfection. Searing the meat creates a dark coating on the outside of the scallop that is bursting with flavor due to the maillard reaction.
The sauce adds flavor without overpowering the sweet meat of the scallops. There is just enough mustard to provide some interest for the tastebuds. The tarragon adds a hint of licorice-like flavor. If you’re not a tarragon fan, you may want to substitute a bit of fresh thyme instead.
The inspiration
This recipe was inspired by a recipe I used to make years ago from Faye Levy’s cookbook, Fresh from France. It was one of my favorite cookbooks when I was just learning to cook.
One of my favorite recipes in the book was her recipe for scallops with a mustard sauce. This recipe is a much simplified version of hers.
How to prepare scallops for cooking
If using frozen scallops, be sure to defrost them completely in the refrigerator.
If necessary, remove the small side muscle from the scallops. Most scallops I have purchased in the grocery store already have had this removed.
Next, rinse the scallops under cool water, then dry thoroughly. To dry the scallops, I place them on a clean paper towel, then cover with another paper towel and gently press down. I repeat this process until the scallops are completely dry.
The drying step is extremely important. If the scallops are not entirely dry, they will steam instead of fry and will not attain that gorgeous and flavorful caramelized coating.
How to sear scallops
In order to sear scallops correctly, three things are necessary–dry scallops, a hot pan, and not over-crowding the scallops.
First, as mentioned above, the scallops must be completely dry. Also, if they are not completely defrosted, water will come out in the cooking process and make the scallops steam instead of brown.
Next, the pan must be hot. You should hear a sizzle when you add the scallops to the skillet. If you don’t hear the oil hiss, the pan is not hot enough and you should remove the scallop and wait for the skillet to heat up more.
The third necessity to develop that gorgeous sear is that the scallops do not touch each other. If they touch each other, they will steam instead of sear. If you don’t have a large enough skillet to cook all of the scallops without them touching, cook them in small batches.
How do you know when a scallop is done?
Fortunately, it is easy to tell if scallops are done cooking.
Before they are cooked, scallops have a translucent appearance. They are like a frosted window that light can pass through, but you can’t see through. They may also appear slightly pink or beige.
After they are cooked, scallops become white and opaque. This change in their appearance all the way through the meat means they are completely done.
In this recipe, the scallops should ideally also be browned on both sides at the end of the cooking process. If your scallops are completely dry and your skillet is hot, the scallops will brown before they are cooked through.
If your scallops are opaque, but have not browned, it means that you did not have the skillet hot enough, they were crowded in the pan and were touching each other, or were not completely dry when you added them to the pan.
Any of the situations above would cause the scallops to steam instead of brown. Once they are cooked through and opaque, do not continue to try to brown them because, more than likely, you will just overcook them and they will become rubbery.
What to serve with scallops
There are plenty of low carb choices to turn these scallops into a meal. First of all, my low-carb sour cream biscuits or some Mashed Cauliflower with Mushroom Gravy would make an ideal accompaniment with this recipe.
If you don’t feel that you need a “carb replacement,” you may just want to serve them with a simple salad or a vegetable.
What vegetable goes well with scallops?
While I think a simple salad makes an excellent addition to this recipe for scallops, some asparagus, sliced cucumbers, or green beans would be lovely served on the side.
You could probably even get away with serving some broccoli, cauliflower, or roasted brussels sprouts–especially in the winter months.
Final words
Whatever you decide to serve with these scallops, I hope they are a hit with your family like they have been with mine. Enjoy!
-Annissa

Want a gourmet meal without going to a restaurant? Check out our recipe for Pan Seared Scallops! It features a cream sauce with a touch of dijon mustard and a hint of tarragon. 😋❤️
Pan Seared Scallops with Cream Sauce
This recipe for Pan Seared Scallops features a cream sauce with a touch of dijon mustard and a hint of tarragon. Drizzle the creamy goodness on top, or use it as a dipping sauce for the scallops. This gourmet scallop recipe is easy to make at home. These scallops can be part of a low-carb, keto, Atkins, gluten-free, or diabetic diet.
Ingredients
- 12 ounces sea scallops (completely defrost if using frozen)
- 1 tablespoon avocado oil
- 2 teaspoons butter
- 1/2 cup heavy whipping cream
- 1 teaspoon dijon mustard (preferably whole grain)
- 1/2 teaspoon fresh tarragon (or 1/4 teaspoon dried)
- 1/8 teaspoon sea salt (or to taste)
- Additional tarragon for garnishing (optional)
Instructions
Rinse the scallops and remove the small side muscle if necessary. Place the scallops on a paper towel, then cover them with another paper towel. Gently pat dry. Repeat, if needed, to dry them completely. Lightly salt scallops, if desired.
Heat a large skillet over medium high heat. I used a PFAO-Free non-stick skillet like this one, but a well-seasoned cast iron skillet, or stainless steel skillet would work as well.When skillet is hot, add the avocado oil then the butter.
When the oil is hot, place one of the scallops in the pan. If you do not hear it sizzle, the oil is not yet hot enough, so remove the scallop and allow the oil to heat longer. If you do hear the scallop sizzle, continue adding scallops to the pan, making sure they do not touch each other.
Allow the scallops to fry for 3-5 minutes, or until the first side is golden brown. Flip the scallops and all them to brown on the other side. When scallops are opaque throughout, remove them to a plate and set aside.
Pour the heavy whipping cream in the skillet and place over medium-low heat. Stir in dijon mustard and any liquid that has accumulated under the scallops. Bring mixture to a simmer and simmer until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the tarragon and sea salt.
Serve the scallops with the sauce. Garnish with additional tarragon, if desired.
Recipe Notes
Serving size= 4 ounces of the scallops and 1/3rd of the sauce.
This recipe sounds just wonderful and I will try it !! Thanks you for providing it .
These look to die for! I’m always really nervous to cook scallops for fear that they’ll end up rubbery, but you’ve totally given me the confidence to try!
Great tips on cooking the scallops. I don’t cook fish often so noting the colour change is helpful!
Do you think coconut milk would work in place of cream? If it does and I switch out ghee for the butter, these would work on Whole 30 🙂
I think coconut milk might add a bit of a coconut flavor. Not sure if it will be the flavor you’re looking for
-Annissa
I love scallops but my husband is not much of a fan. I will have to save this recipe for my girls night dinner. It looks delicious!
This is such a healthy, easy & tasty recipe. I am making it tonight, thanks much for the helpful info.
Ex
My husband and I could literally eat scallops daily! I love the tarragon in these! Very intriguing! I can’t wait to try them!
I will be making this soon. It sounds great. Simple, and delicious. I love scallops.
These were delicious . Cast iron pan worked great for searing. Will make again and serve to company in our mini cast iron skillets.
Very easy to prepare and cook. I kept hearing Julia Child saying “don’t crowd the mushrooms.”
The cream sauce is to die for! Thank you for posting the recipe.
I love Julia! She is truly missed!
I made this and followed the searing directions to a ‘T”! They came put perfect! I didnt have taragon, so I used herbs de provance, doubled the mustard and it was outstanding. Served over low carb black soybean spaghetti, this would have been a $30 entree on any menu!
Glad you enjoyed the recipe! Trying the black soybean spaghetti is on my list of things to do. I don’t eat a lot of soy, but I’m a little curious about these super high-fiber beans.
-Annissa
Excelllent! Had the two nights ago.