Creamy Garlic Scallops
This Creamy Garlic Scallops recipe has tender scallops in a creamy sauce full of garlicky flavors.
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.
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