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Scallops in Creamy Garlic Sauce

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30min

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4 servings

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Succulent scallops are seared to perfection and smothered in a rich, creamy garlic sauce in this indulgent yet easy-to-make dish. The sauce, made with heavy cream, garlic, and Parmesan cheese, perfectly complements the delicate flavor of the scallops. Serve this luxurious dish over pasta or with crusty bread for a restaurant-quality meal at home.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Shellfish

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the ingredients

Rinse the scallops and pat them dry with paper towels. Mince the garlic and shallot. Grate the Parmesan cheese. Chop the parsley leaves.

2
Season the scallops

Season both sides of the scallops with salt and black pepper.

3
Sear the scallops

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side, or until golden brown. Remove the scallops from the skillet and set aside.

4
Sauté the aromatics

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and shallot. Sauté for 1-2 minutes, or until fragrant.

5
Deglaze the pan

Pour the white wine into the skillet. Scrape the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes, or until the wine has reduced by half.

6
Add the cream

Stir in the heavy cream. Simmer for 3-4 minutes, or until the sauce has thickened slightly.

7
Add the Parmesan cheese

Stir in the grated Parmesan cheese. Cook for 1-2 minutes, or until the cheese has melted and the sauce is smooth.

8
Return the scallops to the skillet

Return the seared scallops to the skillet. Simmer for 1-2 minutes, or until the scallops are heated through and coated with the sauce.

9
Add the parsley

Stir in the chopped parsley leaves.

10
Serve

Serve the Scallops in Creamy Garlic Sauce hot over pasta or with crusty bread.

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