This post may contain affiliate links. Please read our disclosure policy.
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, especially if you serve them alongside something indulgent like lobster tails in a bacon cream sauce.
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.
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!
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:
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!
Ingredients
2tablespoonsolive oil
1 1/4poundsscallops
2tablespoonsunsalted butterdivided
4-5clovesgarliclarge, minced, or 1 1/2 tablespoons minced garlic
1pinchsaltto taste
1pinchcracked pepperto taste
1/4cupdry white wineor broth – optional
1cupheavy creamlight, full fat or thickened cream. For a lower fat option, use evaporated milk
1tablespoonlemon juice
1/4cupfresh parsleychopped
Instructions
If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
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).
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.
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).
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.
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.
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
Notes
Tip: Make sure your scallops are completely dry before searing to ensure they brown nicely.
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
Made this tonight and it was delicious ! I added fresh spinach just prior to putting the scallops back in the sauce and served over garlic parmesan mashed cauliflower.
I have never really known what to do with Scallops. This recipe was delicious. Made it exactly as written. My very picky husband loved it!! Will make it again!!
Amazing and so easy: Love the sauce and the scallops were cooked perfectly. Served with quickly sautéed spinach topped with sautéed cauliflower rice. Put the scallops and sauce over the veggies….yum!
I cook a lot and often try recipes I find on the internet. This is literally the best one I’ve ever made. The first bite was heavenly. The sauce is incredible, compliments the scallops perfectly and works really well over a bed of zucchini noodles. I want to make this dish once a week. This is a lifelong keeper. Thank you!!
Marvelous! This prep more than makes up for a bag of frozen (definitely not diver) scallops. Served with a jasmine rice pilaf. The more of your recipes I try, the bigger fan I become.
Thanks for compliments I’m receiving for your work.
Amazing! Served over spaghetti squash- yummmm
Made this tonight and it was delicious ! I added fresh spinach just prior to putting the scallops back in the sauce and served over garlic parmesan mashed cauliflower.
MADE this 3 times now, last time I did not other have enough scallops, so I mixed in 21/30 count shrimp. That was fantastic also!!
I have never really known what to do with Scallops. This recipe was delicious. Made it exactly as written. My very picky husband loved it!! Will make it again!!
Delicious! I added large shrimp also, linguine, and doubled the rest of the ingredients. This turned out amazing!
Oh my , This looks so delicious ! I cant wait to make it for my Family. Thank you
Looks great. Will share results after trying!
Amazing and so easy: Love the sauce and the scallops were cooked perfectly. Served with quickly sautéed spinach topped with sautéed cauliflower rice. Put the scallops and sauce over the veggies….yum!
I cook a lot and often try recipes I find on the internet. This is literally the best one I’ve ever made. The first bite was heavenly. The sauce is incredible, compliments the scallops perfectly and works really well over a bed of zucchini noodles. I want to make this dish once a week. This is a lifelong keeper. Thank you!!
Marvelous! This prep more than makes up for a bag of frozen (definitely not diver) scallops. Served with a jasmine rice pilaf. The more of your recipes I try, the bigger fan I become.
Thanks for compliments I’m receiving for your work.