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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 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!
I love this recipe it came together quickly I enjoyed the flavors
thank you for sharing
even though husband doesn’t enjoy cream sauces, he liked this one
This is an amazing recipe! Such simple preparation, yet so delicious! I live in Western France, known for their scallops. We bought 400 gms of fresh scallops yesterday at the market. I served them with left over potatoes au gratin and spring peas with butter. Dinner was sublime. Thanks so much for posting this recipe 🙂
I made this recipe the other night the sauce was delicious! The only thing I did different was I added shrimp and I served it over rice. I will definitely make this again!
Haven’t made it yet, but I am a great cook. I just minced some garlic, and thawed the sea scallops. 6 of these huge scallops are on paper towels to absorb excess water. I also have chardonnay wine and heavy cream. I think I’ll cook some angel hair pasta and serve over that. Never tried lemon juice on pasta before, but as long as the scallops are properly seared on both sides, it should be great. Also tempted to add some dill to the sauce as well. Dill works great with seafood.
This was delicious and I’ll be making it again. I didn’t have heavy cream so I used evaporated milk and it was great. Great recipe – thanks for sharing.
This recipe was oh so good!! I added a tsp of red pepper flakes because we like a kick to our meals and it was perfect. This was so easy to make and is easily a new favorite!
Great recipe!!! I made this for dinner last night and my husband raved about it (he’s a great cook and does most of the cooking.) We will definitely have this again. Thank you Karina!
Made this tonight with extra ‘sauce’ and served over linguine. Amazing!
I was thinking the same thing….. linguini.
I love this recipe it came together quickly I enjoyed the flavors
thank you for sharing
even though husband doesn’t enjoy cream sauces, he liked this one
This is an amazing recipe! Such simple preparation, yet so delicious! I live in Western France, known for their scallops. We bought 400 gms of fresh scallops yesterday at the market. I served them with left over potatoes au gratin and spring peas with butter. Dinner was sublime. Thanks so much for posting this recipe 🙂
I made this recipe the other night the sauce was delicious! The only thing I did different was I added shrimp and I served it over rice. I will definitely make this again!
Haven’t made it yet, but I am a great cook. I just minced some garlic, and thawed the sea scallops. 6 of these huge scallops are on paper towels to absorb excess water. I also have chardonnay wine and heavy cream. I think I’ll cook some angel hair pasta and serve over that. Never tried lemon juice on pasta before, but as long as the scallops are properly seared on both sides, it should be great. Also tempted to add some dill to the sauce as well. Dill works great with seafood.
What does you being a good cook have to do with anything Jimmy boy
Lmao I was thinking the same thing 🤣🤣 like OK chef Ramsey calm down
Delicious. Add red pepper flakes.
Makes four servings as stated. Served with rolls.
I am so gonna make this! Any suggestions for sides?
I served it with basmati rice and corn. It was awesome.
This was delicious and I’ll be making it again. I didn’t have heavy cream so I used evaporated milk and it was great. Great recipe – thanks for sharing.
This recipe was oh so good!! I added a tsp of red pepper flakes because we like a kick to our meals and it was perfect. This was so easy to make and is easily a new favorite!
I Made this recipe and the scallops were amazing. Made it with pasta but will definitely add spinach and have this dish over some salad.
Made for the first time tonight. Huge hit! Thank you for sharing!
Can this sauce also work as a pasta sauce for noodles?
Yes. Maybe substitute lemon for parm cheese.
Great recipe!!! I made this for dinner last night and my husband raved about it (he’s a great cook and does most of the cooking.) We will definitely have this again. Thank you Karina!
Wonderful! So glad to hear you liked it.