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These creamy garlic scallops are better than any restaurant—tender, buttery, and packed with flavor! Cooked in a rich garlic cream sauce, they come together in just 15 minutes and cost way less than dining out. Perfect for an easy yet fancy dinner at home!
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Best Creamy Garlic Scallop Recipe
Scallops are one of my favorite seafood—they’re tender, buttery, and naturally sweet. After all the holiday feasting with turkey and heavy sides, I’m craving something different, and this creamy garlic scallop recipe hits the spot.
Scallops are crazy expensive at restaurants, but they’re so much cheaper to make at home—and just as good (if not better!). With my easy recipe, you’ll get perfectly seared scallops coated in a rich, garlicky cream sauce in just 15 minutes. Trust me, once you try this, you won’t want to order scallops out again. It’s fast, foolproof, and absolutely delicious! Be sure to check out my tips and tricks below to make the best scallops every time.
The Only Scallop Recipe You Need
Here’s why you’ll love this creamy garlic scallops recipe and why it’s a must-try!
- Scallops cooked to perfection. Scallops can be tricky—they go from perfect to overcooked in seconds. But with this recipe, you’ll get that beautiful golden crust on the outside and a tender, buttery center every single time.
- Mouthwatering, rich, creamy garlic sauce. This isn’t just any cream sauce—it’s rich, garlicky, and clings to every bite. So good, you’ll want to mop it up with bread like Skillet Garlic Bread or toss it with pasta (try it with fettuccine or linguine!).
- Better than restaurants and cheaper. Scallops are expensive at restaurants, but making them at home costs less—and tastes even better. Tender, perfectly seared scallops in a rich, creamy garlic sauce. So easy, you’ll never want to order them out again!
Ingredients You’ll Need
- Scallops
- Salt
- Black pepper
- Olive oil
- Butter
- Garlic
- Heavy whipping cream – You could use half-and-half for a lighter version, but skip the milk—it won’t thicken properly.
- Water
- White wine – You could use Japanese cooking sake instead of white wine, or just skip it for an alcohol-free version.
- Cayenne pepper – You could swap in paprika for a milder flavor.
- Parsley
- Lemon wedges
Check out the recipe card below for the full ingredient details.
Shopping Guide: Go for natural, dry-packed scallops for the best flavor and texture. They should be milky white, slightly firm, and never slippery. Avoid wet scallops—they’re treated with preservatives and hold too much water, which prevents a good sear. You can find dry-packed scallops at Whole Foods, Costco, or your local seafood market.
How To Make Creamy Garlic Scallops
Give the scallops a quick rinse, then pat them dry with paper towels—this helps them sear properly. Sprinkle on some salt and black pepper to season.
Heat up a skillet with some olive oil and butter. Once it’s hot, add the scallops and let them sear until they get that beautiful golden crust on both sides. Don’t overcook them—they should be just firm and still tender inside. Take them out and set them aside for now!
In the same skillet, toss in the garlic and let it sauté until it smells amazing. If it looks a little dry, you can add a splash of olive oil. Next, pour in the cream, water, and wine (if you’re using it), along with some salt and cayenne. Let everything simmer gently until the sauce thickens up a bit.
Gently place the scallops back into the pan, then sprinkle in the chopped parsley and toss in the lemon wedges. Give everything a quick stir to coat the scallops in that creamy sauce. Turn off the heat, and that’s it—you’re ready to dig in!
Secrets To The Best Creamy Garlic Scallops
- I always go for dry-packed scallops—wet ones release too much liquid and won’t sear properly. Dry-packed scallops brown beautifully and have a naturally sweet flavor that makes all the difference.
- Moisture is the enemy of a good sear. Make sure those scallops are dry! I always press them with paper towels until there’s no moisture left.
- Don’t crowd the pan! If the scallops are too close together, they’ll steam instead of getting that beautiful sear. Cook in batches if you need to. They cook fast—just 1.5 to 2 minutes per side. Flip when you see that golden crust, and take them off the heat as soon as they turn opaque. Overcooked scallops? Yeah, nobody wants rubbery scallops.
Frequently Asked Questions
Frozen scallops work too. Just thaw them overnight in the fridge, then pat them completely dry with paper towels before cooking. You need them nice and dry to get that perfect sear.
Yes. You can add shrimp, mussels, or clams for a seafood medley. Just adjust the cooking times to make sure everything is cooked just right.
Scallops are best fresh, but you can make the sauce ahead and warm it up gently when you’re ready. Just cook the scallops right before serving—they’re quick, and that way, they stay perfectly tender.
Get that skillet nice and hot before adding the scallops! I like using a mix of olive oil and butter—it helps with searing and keeps them from sticking. And don’t forget to dry the scallops really well first—any moisture will mess with that perfect golden crust.
Keep them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow on the stovetop—overcooked scallops aren’t fun.
This scallop recipe is only 242 calories per serving.
What To Serve With Creamy Garlic Scallops
This dish pairs perfectly with pasta or rice—try it with Parmesan Garlic Noodles or Easy Spaghetti. If you’re looking for a lighter option without the cream sauce, check out my Garlic Scallops recipe!
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Creamy Garlic Scallops
Ingredients
- 1 lb (500g) jumbo natural scallops
- salt
- ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter, melted
- 2 cloves garlic, minced
- 3 tablespoons heavy whipping cream
- 1/4 cup water
- 2 tablespoons white wine , or Japanese cooking sake, optional
- 1/8 teaspoon cayenne pepper
- salt , to taste
- 1 teaspoon parsley leaves, chopped
- 1 slice lemon wedges, quartered, for garnishing, optional
Instructions
- Rinse the scallops and pat them dry with paper towels. Season with salt and black pepper.
- Heat a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, being careful not to overcook them. Remove and set aside.
- On the same skillet, add the garlic and sauté. Add a little olive oil if desired. Then, add the cream, water, wine, salt, and cayenne pepper. Bring the mixture to a gentle simmer until the sauce thickens slightly.
- Add the scallops back into the skillet, along with the chopped parsley leaves and lemon wedges. Turn off the heat and serve immediately.
Notes
- I always go for dry-packed scallops—wet ones release too much liquid and won’t sear properly. Dry-packed scallops brown beautifully and have a naturally sweet flavor that makes all the difference.
- Moisture is the enemy of a good sear. Make sure those scallops are dry! I always press them with paper towels until there’s no moisture left.
- Don’t crowd the pan! If the scallops are too close together, they’ll steam instead of getting that beautiful sear. Cook in batches if you need to. They cook fast—just 1.5 to 2 minutes per side. Flip when you see that golden crust, and take them off the heat as soon as they turn opaque. Overcooked scallops? Yeah, nobody wants rubbery scallops.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is everything. Simple, quick, and tastes like a restaraunt dish. It’s DElicious!!! Thank you so much for sharing.
Hi,great blog you have! i love the recipes you share,please allow me say thank you firstly. then i wanna know if you need a sponsor, we could pay you or send you kitchen appliance.please let me know if you are interested in it. thanks again.:)
Hello! What kind of white wine would you recommend? Thanks!
Any white wine you like is fine. :)
I wouldn’t be interested to know what type of wine you used also. The sauce will definitely turn out differently depending on whether you use a sweet wine like a Riesling or a dry wine like Pinot Grigio. Thanks!
I only only leave comments if something was really amazing and this was really amazing!! My scallops came out perfectly cooked and scallops are one of my favorite types of seafood. But that sauce Omg!!! I made a kinda surf and turf dinner with these scallops and a pork loin and sauteed mushrooms. I found my self not only dipping the scallops in the sauce but also the pork and mushrooms. Well done what a great recipe!
Thanks Jessica. So happy that you love my creamy garlic scallops recipe. I love the surf and turf idea with mushroom. I will make to try it out! :)
Tried this at home and the boyfriend loves it! Definitely a favorite in this household especially when paired with my cajun quinoa. You’re amazing!
Yum! So glad you love this creamy garlic scallops recipe. :)
I just made this tonight and it was delicious, my husband is not a fan of cream type sauces but he devoured it.. said it was awesome… thank you for the recipe will definitely make again.
Hi Angela, thanks for your sweet comment. Yes, this creamy garlic scallop is so delicious. The cream sauce is very light unless most recipes which are usually too rich!! :)
Hey! I was wondering, could i use greek yoghurt in place of the cream?
Scallops are one of my very favorites! For me, they’re like little gems – perfect little bites. I’m loving the garlicky, buttery cream sauce you’ve created. This is certainly great for a ‘date night’dinner at home.
Hi Bea, here in Chengdu they only have frozen scallops. Do you think they will work?
I think you can try. Just thaw, make sure you get natural scallops.
Most scallops you buy have been frozen and then defrosted for sale. I buy bags of frozen scallops all the time and they work really well in everything except, obviously, when making ceviche or anything using raw scallops. I am looking forward to trying this recipe at the weekend and I will be using frozen scallops.
Bee these scallops look amazing! I love scallops too :)
Hi Kathleen, thanks for your comment.