Pan-seared scallops in a creamy garlic sauce served over linguine, garnished with parsley on a white plate.

Tender Alaska scallops pan-seared to golden perfection, then simmered in a rich, garlicky cream sauce—this is one of those recipes we come back to again and again. It’s simple, comforting, and made with ingredients you likely already have on hand, which makes it an easy go-to when you want something that just works.

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

  • Prep Time:

    5 minutes

  • Cook Time:

    15 minutes

  • Total Time:

    20 minutes

  • Servings:

    4

  • Ingredients:

    • 2 tablespoons olive oil
    • 1¼ pounds (600 g) scallops (or halibut cheeks)
    • 2 tablespoons unsalted butter, divided
    • 4–5 large garlic cloves, minced (or 1½ tablespoons minced garlic)
    • Salt and freshly ground black pepper, to taste
    • ¼ cup dry white wine or broth (optional)
    • 1 cup heavy cream (light cream or evaporated milk may be used)
    • 1 tablespoon lemon juice
    • ¼ cup chopped parsley

  • Instructions:

    1. If using frozen scallops, thaw them in their original packaging or a sealed bag submerged in cold water. Once thawed, remove the small side muscle if attached and pat the scallops completely dry with paper towels.
    2. Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Add the scallops in a single layer, leaving space between them (cook in batches if needed).

      Season lightly with salt and pepper. Sear for 2–3 minutes without moving them, until a golden crust forms. Flip and cook another 1–2 minutes until just opaque and cooked through. Transfer to a plate and set aside.
    3. In the same skillet, melt the butter over medium heat, scraping up any browned bits left from the scallops. Add the minced garlic and cook for about 1 minute, just until fragrant.
    4. Pour in the white wine (or broth) and bring to a gentle simmer. Let it cook for about 2 minutes, allowing the liquid to reduce slightly.

      Add the cream and simmer gently until the sauce begins to thicken, about 2–3 minutes.
    5. Remove the skillet from heat and stir in the lemon juice. Return the scallops to the pan and spoon the sauce over them to warm through.
    6. Garnish with chopped parsley and serve immediately over pasta, rice, or steamed vegetables.

More recipes using this fish →

Browse more recipes by category:

Hearty Meals