Creamy Garlic Scallops
Tender Alaska scallops pan-seared to golden perfection, then simmered in a rich, garlicky cream sauce—this crowd-pleasing dish is simple, elegant, and ready in minutes. Serve these creamy garlic scallops over linguine (as shown), rice, or steamed vegetables for a restaurant-quality meal that’s endlessly versatile and full of flavor. Prefer something different? This recipe also works beautifully with Alaska halibut cheeks—their tender, scallop-like texture makes them a perfect stand-in.
Photo courtesy of Yummly
Serves 4
INGREDIENTS
2 tablespoons olive oil
1 1/4 pounds (600 grams) scallops (or halibut cheeks)
2 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth (optional)
1 cup heavy cream (light, full fat or heavy whipping cream. For a lower fat option, use evaporated milk)
1 tablespoon lemon juice
1/4 cup chopped parsley
INSTRUCTIONS
1. If scallops are frozen, thaw in original wrapper or sealed zip-lock bag in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan; work in batches if needed.
3. Season with salt and pepper to taste, and fry until a golden crust forms underneath (2-3 minutes), then flip and fry again until lightly browned and cooked through (2 minutes or until opaque). Remove from skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Reduce heat, add in the garlic and cook until fragrant (1 minute).
5. Pour in the wine (or broth) and bring to a simmer for 2 minutes or until the wine reduces by about half. Add the cream and allow to simmer gently until slightly thickened.
6. Remove skillet from heat; stir in the lemon juice, and add the scallops back into the pan to warm through slightly.
7. Serve over pasta, rice or steamed vegetables.
8. Garnish with parsley.