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Creamy Garlic Scallops - easy, creamy and one of the best scallop recipes ever. Takes only 15 mins, better than restaurants and much cheaper!
Scallops
Scallops are my favorite seafood. I just love the tender texture and the briny sweet taste. After all the holiday feasting with a big turkey, stuffing and side dishes, I am craving scallop recipes.
This Is One Of The Best Scallop Recipes
Scallops are extremely expensive if you eat out at the restaurants, so it’s always cheaper to make them at home.
These creamy garlic scallops are very easy to prepare. The recipe calls for the following ingredients:
- Natural scallops that are milky in color, opaque and soft (not slippery) to the touch.
- Salt and ground black pepper
- Butter and olive oil to pan sear the scallops
- Garlic
- Heavy whipping cream to make the creamy and rich sauce.
The end result was so good that I gobbled everything up myself.
See the recipe card for full information on ingredients.
Frequently Asked Questions
This scallop recipe is only 242 calories per serving.
What To Serve With Creamy Garlic Scallops
This meal is best served with a pasta or rice, for example:Parmesan garlic noodles or easy spaghetti. If you want a lighter dish without cream sauce, try my garlic scallops recipe!
For a wholesome meal and easy 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
- Lemon Butter Sauteed Scallops
- Seared Scallops with Garlic Herb
- Garlic Butter Scallops with Lemon Sauce
- Honey Sriracha Scallops
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
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.