Creamy Garlic Scallops
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
3 people
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Calories
242 kcal
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Course
Main Course
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Cuisine
American
Creamy Garlic Scallops
Description
The recipe starts by rinsing and drying the scallops before seasoning with salt and black pepper. They are pan-seared in olive oil and melted butter to achieve a golden-brown crust without overcooking. After removing the scallops, garlic is sautéed briefly in the same skillet, then heavy cream, water, and white wine or Japanese cooking sake are added to create a silky sauce. Cayenne pepper adds a subtle heat, balanced by the richness of the cream. Scallops are returned to the pan to warm through and coat with sauce, with freshly chopped parsley stirred in for color and freshness.
The scallops’ natural sweetness pairs well with the garlic and cream, while the lemon wedges offered alongside add a pop of acidity that cuts through the richness upon serving. The gentle simmer ensures the sauce thickens slightly without breaking.
Using natural (not treated with water) scallops is recommended for proper texture and flavor. This dish can be enjoyed as a refined appetizer or a main course for seafood lovers.
Ingredients
- 1 lb (500g) scallops jumbo, natural
- salt
- black pepper ground
- 1 tablespoon olive oil
- 1 tablespoon butter melted
- 2 cloves garlic minced
- 3 tablespoons heavy whipping cream
- 1/4 cup water
- 2 tablespoons white wine or Japanese cooking sake, optional
- 1/8 teaspoon cayenne pepper
- salt to taste
- 1 teaspoon parsley chopped, leaves
- 1 lice lemon quartered, for garnishing, optional, wedges
Instructions
- Rinse the scallops and pat them dry with paper towels. Season with salt and black pepper.
- Heat a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, being careful not to overcook them. Remove and set aside.
- On the same skillet, add the garlic and sauté. Add a little olive oil if desired. Then, add the cream, water, wine, salt, and cayenne pepper. Bring the mixture to a gentle simmer until the sauce thickens slightly.
- Add the scallops back into the skillet, along with the chopped parsley leaves and lemon wedges. Turn off the heat and serve immediately.
Notes
- Use natural scallops that are creamy, opaque, and not slippery for best texture and flavor.
- Pat scallops completely dry before searing to achieve a good crust.
- Cook scallops just until golden on each side to keep them tender inside.
- Lemon wedges serve as a bright garnish that complements the creamy sauce.
- White wine or Japanese sake can be used for subtle acidity and aroma in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 242kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 599mg | 25% |
| Potassium | 343mg | 7% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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