Creamy Lemon-Herb Scallops
with Flatbread Crackers
- Wheat
- Sesame
- Shellfish
- Milk
For this festive, romantic meal in for two—no reservations required!—you’ll master the art of the perfect sear, cooking scallops in a hot pan until they form a beautifully caramelized, golden crust. Serve the scallops over a savory shallot-lemon-herb pan sauce made luscious with a swirl each of crème fraîche and butter. On the side are perfectly crispy toasted flatbreads ideal for scooping up that extra sauce—go ahead and get in there, you won’t want to leave any behind
Ingredients
2 unit
Flatbreads
(Contains: Wheat, Sesame)
1 unit
Shallot
¼ ounce
Parsley
1 unit
Lemon
8 ounce
Scallops
(Contains: Shellfish)
1 unit
Chicken Stock Concentrate
2 tablespoon
Crème Fraîche
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
4 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry produce. Quarter flatbreads, then cut each piece into four squares. TIP: Stack pieces on top of each other to speed up the cutting process. In a large bowl, toss flatbread squares with 2 TBSP olive oil; season with salt and pepper. Arrange on a baking sheet; toast on top rack until browned, 8-10 minutes. Let cool completely (the crackers will crisp up as they cool).
Meanwhile, halve, peel, and mince shallot. Finely chop parsley. Zest and quarter lemon. Pat scallops* dry with paper towels and season all over with salt and pepper. Melt 4 TBSP butter in a medium, preferably nonstick, pan over medium heat. Add scallops and cook until opaque and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Tent with foil to keep warm. Do not wipe out pan.
Return pan used for scallops over medium-high heat. Add shallot; cook, stirring occasionally, until softened, 3-4 minutes. Add stock concentrate, half the parsley, ¼ cup water, and juice from 2 lemon wedges. Cook, stirring, until sauce has reduced slightly, 30-60 seconds. Remove pan from heat. Whisk in crème fraîche until evenly combined.
Transfer creamy lemon-herb sauce to a shallow bowl. Top sauce with seared scallops. Garnish with lemon zest and remaining parsley. Serve with flatbread crackers and remaining lemon wedges on the side.
Scallops are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Delicious sauce with room for customization; some found it a bit salty while others loved it as-is 🍲.
- Ease of prep: Quick and easy to prepare, with scallops cooking fast and crackers simple to bake.
- Suggestions: Consider adding white rice or serving as an appetizer. Try enhancing the sauce with tequila, lime hot sauce, or extra herbs.
- Portions: Some felt it wasn't filling enough for dinner; consider as an appetizer or add sides for a complete meal.
Reviews from our home cooks
The crackers were easy to bake/make, and the scallops were quick to cook. The sauce did turn out a bit on the salty side, but could have used more other ingredients to give it a more interesting flavor (More herbs? More spices?)
Easy and delicious. I added about a tablespoon of tequila, lime hot sauce from a local farm to the sauce and served with one of the ranch steaks to make it a surf and turf meal.
Easily one of my fav meals we've had from hello fresh. Sooo good!! I'll definitely order if it becomes an option again. Just the sauce and crackers were delightful. LOVE
Delicious!! Used as an appetizer because scallop portion wasn't large enough for 4
Was disappointed this recipe calls for chicken broth, which as a pescatarian I do not use. Substituted mushroom broth I had on hand.
Better after I took the creme fraiche and water out of the recipe
I would like to suggest adding white rice to this meal, but overall it is a great dish!
Delicious sauce! And the flatbread crackers worked well for another appetizer, as well!
I love scallops. Wish this was a whole meal and not something I had to add things to.
For the elevated price of this dish - not sure why? Scallops and these scallops were not the huge scallops but the small scallops - which are not expensive - and creme fraiche was not provided - sour cream was provided - which is again cheaper than and not the same as creme fraiche - super good and fast but cannot believe the price
