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
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:
- Pasta
- Rice
- Mashed Potatoes
- French Bread, Garlic Knots or Garlic Bread
Low Carb Options:
- Green Beans
- Asparagus
- Buttered Mashed Cauliflower
- Cauliflower Rice
Print Recipe
Creamy 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
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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