Creamy Garlic Scallops
User Reviews
5
Creamy Garlic Scallops
Description
This recipe focuses on pan-searing scallops that have been thoroughly dried to achieve a crisp, golden crust and a tender, juicy interior. The scallops are cooked in a hot skillet with olive oil and butter, seasoned lightly with salt and freshly cracked black pepper. After removal, the pan is used to develop a garlic-infused cream sauce by sautéing minced garlic, deglazing with white wine or broth, and simmering with heavy cream until slightly thickened.
Lemon juice is stirred in at the end to brighten the rich sauce, and chopped fresh parsley adds a herbaceous note. The scallops are returned to the creamy pan sauce to coat them before serving, creating a smooth, flavorful dish that balances buttery richness with acidity and freshness from the lemon and herbs.
This dish suits a special dinner served on its own or alongside simple sides to allow the scallops and sauce to shine. Ensuring scallops are dry before searing is key to getting the best texture as outlined in the recipe notes below.
Ingredients
- 2 tablespoons olive oil
- 1 ¼ pounds scallops
- 2 tablespoons butter divided, unsalted
- 4-5 cloves garlic large, minced, or 1 ½ tablespoons minced garlic
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
- ¼ cup white wine or broth - optional, dry
- 1 cup heavy cream light, full fat or thickened cream. For a lower fat option, use evaporated milk
- 1 tablespoon lemon juice
- ¼ cup parsley chopped, fresh
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
- Pat scallops completely dry before searing to promote a golden crust and proper browning.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
