Creamy Garlic Scallops

Name: Creamy Garlic Scallops
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 people
Ingredients: 2 tablespoons olive oil; 1 ¼ pounds scallops; 2 tablespoons unsalted butter; 4-5 cloves garlic; 1 pinch salt; 1 pinch cracked pepper; ¼ cup dry white wine; 1 cup heavy cream; 1 tablespoon lemon juice; ¼ cup fresh parsley

User Reviews

5.0

213 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 people
Calories
431 kcal
Course
Dinner
Cuisine
American

Creamy Garlic Scallops

Heidi Ellis

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Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon, coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!

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Ingredients

Servings

2 tablespoons olive oil
1 ¼ pounds scallops
2 tablespoons unsalted butter divided
4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
1 pinch salt to taste
1 pinch cracked pepper to taste
¼ cup dry white wine or broth - optional
1 cup heavy cream light, full fat or thickened cream. For a lower fat option, use evaporated milk
1 tablespoon lemon juice
¼ cup fresh parsley chopped

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Instructions

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Notes

Tip: Make sure your scallops are completely dry before searing to ensure they brown nicely.

Nutrition Information

Show Details

Calories 431kcal (22%) Carbohydrates 8g (3%) Protein 19g (38%) Fat 35g (54%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 116mg (39%) Sodium 586mg (24%) Potassium 397mg (11%) Fiber 0.2g (1%) Sugar 2g (4%) Vitamin A 1.37IU (0%) Vitamin C 8mg (9%) Calcium 62mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 431 kcal

% Daily Value*

Calories	431kcal	22%
Carbohydrates	8g	3%
Protein	19g	38%
Fat	35g	54%
Saturated Fat	18g	90%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.2g	10%
Cholesterol	116mg	39%
Sodium	586mg	24%
Potassium	397mg	8%
Fiber	0.2g	1%
Sugar	2g	4%
Vitamin A	1.37IU	0%
Vitamin C	8mg	9%
Calcium	62mg	6%
Iron	1mg	6%