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Creamy Garlic Scallops

Creamy Garlic Scallops

Creamy Garlic Scallops

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
large skillet
2
tongs
3
cutting board
4
sharp knife
5
measuring spoons
6
measuring cups
7
paper towels

Ingredients

Seafood

  • 1
    1 pound large sea scallops

Dairy

  • 1
    0.5 cup heavy cream
  • 2
    2 tablespoons tablespoons unsalted butter

Produce

  • 1
    4 cloves cloves garlic
  • 2
    0.25 cup fresh parsley

Pantry

  • 1
    1 tablespoon tablespoon olive oil
  • 2
    0.5 teaspoon teaspoon salt
  • 3
    0.25 teaspoon teaspoon black pepper
  • 4
    1 each lemon

Directions

1

Prepare Scallops

Rinse the scallops under cold water and pat them completely dry using paper towels. This is crucial for getting a good sear. Removing excess moisture will improve the texture and flavor of the dish.

2

Mince Garlic

Finely mince the garlic cloves. Mince means to chop into very small pieces. This will help the garlic cook evenly and release its flavor fully into the cream sauce.

3

Heat Skillet

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Be careful to not let the oil smoke. Swirl the pan to ensure the butter melts evenly. This process adds flavor and creates an ideal surface for searing the scallops.

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4

Sear Scallops

Carefully place the scallops in the hot pan, ensuring there is space between each scallop for even searing. Sear for approximately 2-3 minutes per side, until golden brown and caramelized. Avoid overcrowding the pan which can lower the temperature and steam the scallops instead of searing them. Use tongs to flip the scallops to the other side. The scallops should have a nice brown crust. Do not move them around during the searing process.

5

Remove Scallops

Remove the seared scallops from the pan and set aside on a plate, while keeping them warm. Be careful as the pan will be hot.

6

Sauté Garlic

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pan, along with the minced garlic. Sauté the garlic for about 1 minute, until fragrant. Be careful not to burn the garlic, as this will make the sauce bitter.

7

Create Sauce

Pour the heavy cream into the pan with the garlic. Season with salt and pepper. Gently simmer the sauce for 3-4 minutes, allowing it to thicken. Simmer means to cook just below a boil. The sauce should lightly coat the back of a spoon when ready.

8

Combine Scallops and Sauce

Return the seared scallops to the pan, gently coating them with the creamy garlic sauce. Make sure the scallops are heated through. This should only take a minute or two.

9

Garnish and Serve

Chop fresh parsley and squeeze half a lemon. Sprinkle the chopped parsley and the juice from half the lemon over the scallops. Serve immediately. The lemon adds a bright acidic flavor that balances the richness of the cream sauce and the parsley adds a touch of freshness.

Recipe Tips

  • For best results, use fresh, high-quality scallops. They should smell fresh and have a firm texture.
  • If you don't have a large skillet, cook the scallops in batches to avoid overcrowding.
  • If you don't have fresh garlic, use 1 teaspoon of garlic powder. However, the flavor will not be as robust.
  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
  • To store leftovers, place them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

Nutrition Facts (per serving)

Calories

420 kcal

Carbs

10g

Protein

30g

Fat

30g

Fiber

1g

Sugar

3g

Sat. Fat

18g

Sodium

800mg

Trans Fat

0g

Cholesterol

200mg

Potassium

400mg

Vitamin A

300%

Vitamin C

20%

Calcium

150%

Iron

2%

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