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Garlic Herb Seared Scallops - Easy scallops recipe with a cream sauce infused with garlic and herb. So good and restaurant-quality!
Pan Seared Scallops
I love scallops, they are one of my favorite seafood and I try to make them as much as I can at home. One of the easiest way to cook scallops is to pan sear them.
The natural briny flavor of scallops shine through in pan-searing, and all you need are a pinch of salt and black pepper.
Seared Scallops Recipe
One of my favorite sauce is a simple creamy garlic herb sauce, infused with the wonderful aroma of the garlic and the fresh herb, plus a little bit of white wine.
The taste is simply intoxicating and restaurant quality, right at your own home and at a fraction of the cost.
Pair the scallops with some chardonnay and you might well think that you are actually dining in a fine dining restaurant.
Helpful Tips For Perfect Seared Scallops
Please bear in mind that there are two kinds of scallops available in the market, one is natural and the other is treated with water. When buying scallops, always get the natural untreated scallops as they taste absolutely divine.
They look opaque (instead of translucent) and milky white in color. The ones treated with water have up to 30% water content and the flavor is a far cry from the “real” scallops.
Costco is a great place to buy scallops, always fresh, big, succulent and untreated. It’s expensive but they are well worth the money spent.
Frequently Asked Quetions
This recipe is only 398 calories per serving.
What To Serve With Pan Seared Scallops
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Seared Scallops with Garlic Herb
Ingredients
- 1 lb (500g) scallops
- 1 Pinch salt
- freshly cracked black pepper
- 1 tablespoon olive oil
- 1 tablespoon flat leaf parsley leaves, chopped, for garnishing
Sauce:
- 1 tablespoon butter, room temperature
- 1 clove garlic, minced
- 1/4 cup heavy whipping cream
- 1/4 cup white wine
- 1 Pinch salt
Instructions
- In a saucepan, melt the butter and add the garlic. Sauté until fragrant, then pour in the heavy cream and white wine. Simmer on low heat until the sauce reduces slightly. Season with salt, then turn off the heat.
- Season the scallops with salt and pepper. Heat a skillet over medium heat and add olive oil. Pan-sear the scallops for 1–2 minutes on each side until they are nicely browned and cooked through.
- Transfer the scallops to a serving platter, spoon the sauce over them, and garnish with parsley. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tarragon adds a wonderful flavour to this recipe…but be careful , it’s easy to overpower the flavour of the scallops. I start with a tsp.
Sounds good!
Such a simple, yet flavorful preparation of scallops. The garlicy broth sops up excellent with a cheddar bay biscuit. Definatelly a comfort food!
Awesome!
What ever happened to the “save” option, as well as all of your recipes that I had saved over the last 2-3 years? THANK YOU for all of the fantastic pic’s & recipes, keep them coming PLEASE!!!
The save button’s company went out of business so I had to take it off. To save recipes, you can use the Yum button now it works the same but it’s on another website.
too many clicks to get to the recipe. Should be a better way. It take 3 different clicks.
Recipes are great, taste good and for the most part are quick and easy to make.
I see whiskey and vanilla mentioned in the comments, but I don’t see them in the recipe. It sounds good. How are they used?
I updated the recipe to make it more accessible to many people. You can use whiskey in lieu of white wine (but just a little bit since it’s strong) and you can add a little bit of vanilla in the sauce, but not necessary.
what type of cream do I use? whip cream? im sec 3 only so please don’t laugh at me\
Heavy cream for cooking.