Creamy Garlic Scallops
These creamy garlic scallops are better than any restaurant—tender, buttery, and packed with flavor! Cooked in a rich garlic cream sauce, they come together in just 15 minutes and cost way less than dining out. Perfect for an easy yet fancy dinner at home!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb (500g) jumbo natural scallops
- salt
- ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter (melted)
- 2 cloves garlic (minced)
- 3 tablespoons heavy whipping cream
- 1/4 cup water
- 2 tablespoons white wine (or Japanese cooking sake, optional)
- 1/8 teaspoon cayenne pepper
- salt (to taste)
- 1 teaspoon parsley leaves (chopped)
- 1 slice lemon wedges (quartered, for garnishing, optional)
Instructions
- 1
Rinse the scallops and pat them dry with paper towels. Season with salt and black pepper.
- 2
Heat a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, being careful not to overcook them. Remove and set aside.
- 3
On the same skillet, add the garlic and sauté. Add a little olive oil if desired. Then, add the cream, water, wine, salt, and cayenne pepper. Bring the mixture to a gentle simmer until the sauce thickens slightly.
- 4
Add the scallops back into the skillet, along with the chopped parsley leaves and lemon wedges. Turn off the heat and serve immediately.