Creamy Garlic Scallops Recipe

These delicious pan-seared scallops with a creamy garlic sauce are absolutely delicious and full of buttery, garlic goodness, and really easy to make! A delicate creamy sauce with just a hint of lemon covers these delicious jewels. 
 
With just a handful of wholesome ingredients your minutes away from having an amazing seafood meal on your table that taste like you’ve ordered them from a restaurant! 
 

Creamy Pan Seared Garlic Scallops Recipe

Ingredients:

2 Tablespoons Olive Oil
1 1/4 Pounds Scallops
2  Tablespoons Butter
4-5 Large Cloves Of Garlic Minced
Salt and Pepper To Taste
1/4 Cup Dry White Wine or Broth
1 Cup Cream
1 Tablespoon Lemon Juice
Parsley and Parmesan to Garnish

Plate of pan seared scallops on a bed of rice with creamy garlic sauce | rosevinecottagegirls.com | Delicious creamy garlic scallops, garlic alfredo scallops, seafood alfredo by Rosevine Cottage Girls

Directions:

1. If your scallops are frozen, thaw in cold water (about 30 minutes). Thoroughly pat dry with a paper towel and season with salt and pepper on both sides.

2. Heat oil in a large pan or skillet over medium heat until hot and sizzling. Add them to your pan in a single layer without overcrowding the pan.

3. Pan-sear for 2  minutes until a golden crust forms underneath, then flip and repeat. (Crisp, lightly browned and cooked through.) Do not overcook. Remove from skillet and transfer to a plate.

4. Melt 2 tablespoons of butter in the same skillet, scraping up any browned bits leftover. Add the minced garlic and cook for 1 minute.

5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until the wine has reduced by half. Add cream and lemon juice and allow to simmer until slightly thickened.

6. Remove pan from heat and add scallops back in to warm through.

7. Serve.

What To Serve With Scallops

Scallops are amazing served with a carb side like:

Low Carb Options:

  • Green Beans
  • Asparagus 
  • Buttered Mashed Cauliflower 
  • Cauliflower Rice

Print Recipe

Creamy Garlic Scallops Recipe

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Ingredients

  • 2 Tablespoons Olive Oil
  • 1 1/4 Pounds Scallops
  • 2  Tablespoons Butter
  • 4-5 Large Cloves Of Garlic Minced
  • Salt and Pepper To Taste
  • 1/4 Cup Dry White Wine or Broth
  • 1 Cup Cream
  • 1 Tablespoon Lemon Juice
  • Parsley and Parmesan to Garnish

Instructions

1. If scallops are frozen, thaw in cold water (about 30 minutes). Thoroughly pat dry with a paper towel and season with salt and pepper on both sides.

2. Heat oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without overcrowding the pan.

3. Pan sear for 2-3 minutes until a golden crust forms underneath, then flip and repeat. (Crisp, lightly browned and cooked through.) Remove from skillet and transfer to a plate.

4. Melt 2 tablespoons of butter in the same skillet, scraping up any browned bits leftover from the scallops. Add the minced garlic and cook for 1 minute.

5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until the wine has reduced by half. Add cream and lemon juice and allow to simmer until slightly thickened.

6. Remove pan from heat and add scallops back in to warm through.

7. Serve.

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