Creamy Garlic Scallops
These Creamy Garlic Scallops are pan-seared until golden, then simmered in a rich garlic-parmesan cream sauce with white wine and lemon. They taste like something you'd order at a restaurant, but come together in about 15 minutes using simple, real ingredients.
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A Quick Look at the Recipe
✅ Recipe Name: Creamy Garlic Scallops
🕒 Ready In: ~20 minutes
👪 Serves: 4
🍽 Calories: ~400 per serving (estimated)
🥣 Main Ingredients: Scallops, garlic, white wine, heavy cream, parmesan, butter
📖 Dietary Info: Gluten-free; low-carb; no flour or thickeners
👌 Difficulty: Easy - quick sear, simmer, and serve
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Creamy Garlic Scallops are great because of their ability to be a high-class meal with minimal ingredients. These pan-seared scallops are slathered in a flavorful garlic cream sauce that is best served with your favorite pasta.
If you enjoy easy, elevated dinners, try our Mini Shepherd's Pies, simple Garlic Parmesan Chicken, or seafood-friendly Shrimp Stir Fry next. They follow the same quick, flavorful, one-pan style that makes these creamy garlic scallops a standout weeknight or date-night dish.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Creamy Garlic Scallops:
- Key Ingredients:
- Easy Substitutions & Variations
- How to Make Creamy Garlic Scallops:
- Recipe Notes & Tips:
- How to Store:
- Creamy Garlic Scallops FAQs:
- More Seafood Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Creamy Garlic Scallops
Why You'll Love these Creamy Garlic Scallops:
Elegant but easy: This dish looks and tastes restaurant-quality, but comes together in just 20 minutes with simple ingredients.
Rich and flavorful: The creamy garlic sauce is buttery, garlicky, and perfectly balanced with a splash of white wine and lemon juice.
Perfectly seared scallops: Searing the scallops gives them a golden crust while keeping the inside tender and juicy.
Versatile serving options: Serve it over pasta, mashed potatoes, risotto, or with crusty bread, this sauce is too good to waste!
Impressive for guests, easy for weeknights: Whether you're making a romantic dinner or a quick indulgent meal, this recipe delivers.
Key Ingredients:
- scallops. Sea scallops are best for this recipe due to their large size and meaty texture. Pat them dry before searing to ensure a golden, crispy crust.
- garlic cloves. Fresh garlic is key for that bold, aromatic flavor. Don't let it brown-just a quick sauté to release its fragrance is perfect.
- white wine. Choose a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. It deglazes the pan and adds depth to the sauce.
- heavy cream. Use full-fat heavy cream for the silkiest texture. Half-and-half can work in a pinch, but the sauce will be thinner.
- parmesan cheese. Freshly grated parmesan melts best and gives the sauce a nutty, salty finish. Avoid pre-shredded cheese, which doesn't melt as smoothly.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Swap the wine: If you prefer not to cook with wine, replace the white wine with an equal amount of chicken broth. Add an extra teaspoon of lemon juice to brighten the sauce.
- Use half-and-half instead of heavy cream: The sauce will be slightly thinner, but still creamy. Simmer 1-2 minutes longer to help it thicken.
- Try different seafood: Shrimp, salmon bites, or cod pieces work great in this creamy garlic sauce. Adjust the cooking time so the seafood doesn't overcook.
- Add vegetables: Spinach, roasted tomatoes, or sautéed mushrooms can be stirred in at the end to make the dish heartier and more complete.
- Serve it differently: These scallops pair well with pasta, risotto, mashed potatoes, rice, or roasted zucchini noodles for a lighter option.
How to Make Creamy Garlic Scallops:
- Step 1: Heat olive oil in a large skillet over medium-high heat. Sear for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
- Step 2: In the same skillet, melt the butter and sauté the minced garlic. Pour in the white wine and lemon juice. Let it simmer for 2 minutes to reduce slightly.
- Step 3: Reduce heat to low, stir in the heavy cream and parmesan cheese, and let it simmer for 2-3 minutes until the sauce thickens.
- Step 4: Add the seared scallops back into the pan and spoon the sauce over them. Let them warm through for 1-2 minutes. Garnish with extra parmesan if desired.
Recipe Notes & Tips:
- Searing Scallops Perfectly: Make sure scallops are patted completely dry with paper towels and the pan is hot before searing. Moisture is the enemy of that golden-brown crust!
- Don't Overcrowd the Pan: Sear scallops in batches if needed. Overcrowding can cause them to steam instead of sear.
- Use Fresh Garlic: Since this recipe highlights garlic flavor, fresh cloves are best. Avoid pre-minced garlic for the richest flavor.
- Deglazing Adds Flavor: The white wine (or broth) helps lift the flavorful browned bits from the pan into your sauce, don't skip this step!
- No Wine, No Problem: Substitute the wine with chicken or seafood broth, plus a splash of lemon juice or apple cider vinegar to mimic the acidity wine adds.
- Thickening the Sauce: Let the sauce simmer a bit longer for a thicker consistency, or stir in 1 teaspoon cornstarch mixed with 1 tablespoon water.
How to Store:
Refrigerator: Place in an airtight container and refrigerate for up to 2 days. Reheat gently on the stovetop over low heat to prevent the sauce from separating.
Freezer: Cream-based sauces don't freeze well and can turn grainy when reheated. If you must freeze, store the scallops separately from the sauce in a freezer-safe container for up to 3 months.
Reheating Tips: Warm scallops and sauce gently over low heat. Avoid high heat, which can cause the cream to split and scallops to become rubbery.
Creamy Garlic Scallops FAQs:
Scallops become rubbery when overcooked. For best texture, sear them for 2-3 minutes per side until golden, then remove them from the pan while you make the sauce. Add them back only at the end to warm through for 1-2 minutes. They should reach an internal temperature of 115-120°F for perfect tenderness.
Heavy cream needs a few minutes of gentle simmering to thicken. If the pan is too cool, the sauce will stay thin. Keep it at a low simmer for 2-3 minutes after adding the cream and parmesan. Avoid boiling, which can cause separation.
Absolutely. Frozen scallops work well as long as they're fully thawed and very dry before searing. Pat them with paper towels to remove moisture, dry scallops sear better and develop a golden crust.
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Creamy Garlic Scallops
Ingredients
- 1 tablespoon olive oil
- 1 pound scallops
- 2 tablespoons butter
- 5 garlic cloves, minced
- ¼ cup white wine
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Pat the scallops dry with a paper towel, then season with salt and pepper. Sear for 2-3 minutes per side until golden brown. Remove from the pan and set aside.
- In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds until fragrant. Pour in the white wine and lemon juice, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
- Reduce heat to low, stir in the heavy cream and parmesan cheese, and let it simmer for 2-3 minutes until the sauce thickens.
- Add the seared scallops back into the pan and spoon the sauce over them. Let them warm through for 1-2 minutes.
- Garnish with fresh parsley or extra parmesan if desired. Serve over pasta, rice, or with crusty bread.
Nutrition
Notes
-
- Searing Scallops Perfectly: Make sure scallops are patted completely dry with paper towels and the pan is hot before searing. Moisture is the enemy of that golden-brown crust!
- Don't Overcrowd the Pan: Sear scallops in batches if needed. Overcrowding can cause them to steam instead of sear.
- Use Fresh Garlic: Since this recipe highlights garlic flavor, fresh cloves are best. Avoid pre-minced garlic for the richest flavor.
- Deglazing Adds Flavor: The white wine (or broth) helps lift the flavorful browned bits from the pan into your sauce, don't skip this step!
- No Wine, No Problem: Substitute the wine with chicken or seafood broth, plus a splash of lemon juice or apple cider vinegar to mimic the acidity wine adds.
- Thickening the Sauce: Let the sauce simmer a bit longer for a thicker consistency, or stir in 1 teaspoon cornstarch mixed with 1 tablespoon water.