Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour!
A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you’re minutes away from having the most incredible Creamy Garlic Scallops on your dinner table! People will think there’s a hidden chef in your kitchen!
SCALLOPS
You have all been writing in to tell us how much you have been loving these Seared Garlic Butter Scallops that I HAD to try them in a creamy sauce! You guys are going to LOVE this low carb creamy garlic scallops recipe!
HOW TO COOK SCALLOPS
This scallop recipe is just as easy as the original, with a creamy sauce consisting of 5 ingredients. FIVE!
Butter — unsalted is the best option which allows you to better adjust your seasonings.
Garlic — minced or finely diced. Use fresh if you can.
White wine — completely optional! You can use broth (or stock) as a substitute or leave it out all together!
Lemon juice — I only use 1 tablespoon in this recipe as I find it’s just enough in a creamy sauce like this one.
Cream — use heavy cream, thickened cream or evaporated milk.
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Understanding how quickly scallops cook means you’ll never be intimidated again! They only take four to five minutes to cook — that’s it! You’ll have no chance of messing them up from now on. Guaranteed.
- Heat an oiled skillet or pan until it’s sizzling. Key step right here. You want them to sizzle and crisp to a golden colour on the outside.
- The first scallop should sizzle as soon as it hits the oil. If it doesn’t, wait and let the pan continue heating before adding any more.
- Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.
- Sear them without moving them for about 2-3 minutes on each side. Done!
Then go straight into making your sauce. Creamy garlic scallops in minutes!
HOW DO YOU MAKE CREAMY GARLIC SCALLOPS?
Melt butter in the same pan as the scallops, scraping up any delicious browned bits. This is where the flavour is!
Add garlic, minced or crushed.
Pour in a good quality dry white wine, like Sauv Blanc or Pinot Grigio and let reduce to half.
Add cream.
Simmer.
Stir in lemon juice off the heat and add the scallops back into the pan to serve.
Serve your creamy garlic scallops with as much sauce as you want! There’s an abundance here.
HOW TO PREPARE SCALLOPS
Try to find scallops without the bright orange or coral coloured crescent-shaped part still attached (or roe). The orange part can be a little bitter, however some people do like this part of the scallop. It’s personal preference.
If you can only find them with the roe attached, you can pull it off and discard it. If you have bought whole scallops, you will need to remove that and the muscle that attaches the scallop to the shell. For this reason, we buy frozen wild caught scallops without the roe.
HOW TO THAW SCALLOPS
- Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely, or overnight in the refrigerator.
- Make sure to thoroughly pat them dry with paper towel to absorb all the liquid before searing.
SIDES TO GO WITH SCALLOPS
Creamy Garlic Scallops are perfect served with carb sides such as:
- Rice
- Pasta
- Mashed potatoes
- Scalloped potatoes
- Garlic bread to mop up the sauce!
LOW CARB OPTIONS:
- Zucchini noodles
- Cauliflower rice
- Buttery Mashed Cauliflower
LOOKING FOR MORE SEAFOOD RECIPES? TRY THESE!
Lemon Garlic Butter Scallops
Creamy Shrimp Piccata
Creamy Tuscan Salmon
WATCH US MAKE CREAMY SCALLOPS ON VIDEO
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Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!
- 2 tablespoons olive oil
- 1 1/4 pounds (600 grams) scallops
- 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 thickened cream. For a lower fat option, use evaporated milk)
- 1 tablespoon lemon juice
- 1/4 cup chopped parsley
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If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
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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).
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Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
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Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
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Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
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Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
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Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
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Terri says
I forgot to add. Have all your ingredients lined up. This comes together quickly.
Reenie says
Being a New Englander now in Jersey I love scallops and this was a fantastic way to cook them. The sauce was so good; I used a Chenin Blanc for the wine and its definitely something I’d make again. Shared the recipe with friends and two have made it and loved it.
Michelle says
I haven’t tried this yet (just found it tonight) but I was actually thinking this would be really good if you reserved some of the sauce and instead of adding the scallops back into it you added spinach to make a creamed spinach. You could then plate it with a bed of the creamed spinach, top it with some scallops, and spoon some of the reserved sauce over top. I really look forward to trying this recipe out!
Karina says
YES Michelle! YUUUUMMMM!
Kevin says
Best scallops I’ve ever had! Amazing dish! Served on a bed of herb and butter rice with grilled asparagus and carrots
David Downing says
Salivate all the wayears through the Scallops recipe. As Amy mentionned, more sauce might help with some rice or pasta; following your note, easily done.
Will be serving this sometime this week.
Thanks,
David
ps, stars not working -Five (5) Stars
Ronda Lambert says
Can large shrimp be used instead? Thaw, devein, and remove tails, pat dry and proceed?
Thank you!
Ronda
Karina says
Hi Ronda,
Yes, large shrimp can be used instead!
Maria B Rugolo says
What a fantastic recipe. Super delicious. This website is going to make a good cook out of me yet!
Lori says
Does it taste ok with just broth? Don’t want to run to the liquor store.
Joy says
I’m always looking for new ways to cook certain food. You’re recipe was delicious! I added pepper flakes for some spiciness. Definitely coming back here! Thank you for sharing. Keep inspiring tastebuds!
Maria says
What kind of cream I need to make the sauce?
Kerry Scandale says
We made this tonight with some fettuccine. It was amazing! I can’t wait to have it again.
Anna says
I’ve made this 3 times now – absolutely delicious!! Going to make it again tonight!
Karina says
That is great to hear! Thank you so much for sharing and letting me know!
Amy says
Hi! Will there be enough sauce to pour over angel hair pasta?
Thanks!
Karina says
Yes, of course! If you are needing more sauce you can always double it too, if needed!
Linda says
I made these the other night and they were the best scallops I have ever had. Better than any restaurant. Thank you!
April says
I’ve never cooked scallops but my family has been wanting me to. Followed your recipe & they were a huge hit. Thanks for the confidence to cook these.
Monika says
I love your recipes and this looks delicious! Can’t wait to make it!