Creamy Garlic Scallops
This Creamy Garlic Scallops recipe has tender scallops in a creamy sauce full of garlicky flavors. Serve this easy scallop recipe as a delicious meal on busy weeknights or for special occasions. You can get a restaurant-quality meal right at home with a handful of ingredients!
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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. Instead of serving these scallops on a bed of pasta, they also go great over rice, orzo, or even by themselves!
The simpleness of this Creamy Garlic Scallop recipe makes it so versatile and can fit so many occasions. It’s easy enough when you want an elegant dinner during the week but high-quality enough to save for fancy family gatherings or stay in date night.
You’ll get the best results with this creamy scallops recipe using white wine to add flavor and help deglaze the bottom of the pan, this is where all the flavor comes from! If you are short on cooking wine, use some chicken broth and you’ll get a similar effect.
Why You’ll Love this Recipe:
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.
Ingredients to Make Creamy Garlic Scallops:
- 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.
- butter & olive oil. A combo of olive oil and butter helps get a beautiful sear on the scallops while adding richness to the sauce.
- 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.
- lemon juice. Just a tablespoon brightens the whole dish and cuts through the richness of the cream.
- 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.
How to Make Creamy Garlic Scallops:
- 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.
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 tsp cornstarch mixed with 1 tbsp water.
Serving Suggestions:
- Balsamic Green Beans
- Cauliflower Gnocchi
- Parmesan Roasted Brussels Sprouts
- Walnut Pear Salad
- Lobster Bisque
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.
FAQs:
Yes, just be sure to thaw them completely and pat them very dry with paper towels before searing. Moisture is the enemy of that golden crust!
Scallops are done when they turn opaque and firm but are still slightly soft in the center. They should have a golden-brown crust on the outside. Overcooked scallops become tough and rubbery.
Make sure the pan is hot before adding the scallops and use a high smoke point oil like olive oil or avocado oil. Also, avoid moving the scallops too soon—let them sear undisturbed for 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.
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 tsp cornstarch mixed with 1 tbsp water.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~400 per serving
Total Fat: ~34g
Saturated Fat: ~18g
Carbohydrates: ~7g
Dietary Fiber: 0g
Sugars: ~2g
Protein: ~23g
Sodium: ~500mg per serving
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