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These creamy garlic scallops are higher than any restaurant—tender, buttery, and filled with taste! Cooked in a wealthy garlic cream sauce, they arrive collectively in simply quarter-hour and price method lower than eating out. Good for a simple but fancy dinner at residence!
Finest Creamy Garlic Scallop Recipe
Scallops are one in every of my favourite seafood—they’re tender, buttery, and naturally candy. In spite of everything the vacation feasting with turkey and heavy sides, I’m craving one thing completely different, and this creamy garlic scallop recipe hits the spot.
Scallops are loopy costly at eating places, however they’re a lot cheaper to make at residence—and simply pretty much as good (if not higher!). With my simple recipe, you’ll get completely seared scallops coated in a wealthy, garlicky cream sauce in simply quarter-hour. Belief me, when you do this, you gained’t wish to order scallops out once more. It’s quick, foolproof, and completely scrumptious! Remember to try my ideas and methods under to make the most effective scallops each time.
The Solely Scallop Recipe You Want
Right here’s why you’ll love this creamy garlic scallops recipe and why it’s a must-try!
- Scallops cooked to perfection. Scallops could be difficult—they go from excellent to overcooked in seconds. However with this recipe, you’ll get that lovely golden crust on the surface and a young, buttery middle each single time.
- Mouthwatering, wealthy, creamy garlic sauce. This isn’t simply any cream sauce—it’s wealthy, garlicky, and clings to each chunk. So good, you’ll wish to mop it up with bread like Skillet Garlic Bread or toss it with pasta (strive it with fettuccine or linguine!).
- Higher than eating places and cheaper. Scallops are costly at eating places, however making them at residence prices much less—and tastes even higher. Tender, completely seared scallops in a wealthy, creamy garlic sauce. Really easy, you’ll by no means wish to get them organized out once more!
Elements You’ll Want
- Scallops
- Salt
- Black pepper
- Olive oil
- Butter
- Garlic
- Heavy whipping cream – You would use half-and-half for a lighter model, however skip the milk—it gained’t thicken correctly.
- Water
- White wine – You would use Japanese cooking sake as a substitute of white wine, or simply skip it for an alcohol-free model.
- Cayenne pepper – You would swap in paprika for a milder taste.
- Parsley
- Lemon wedges
Take a look at the recipe card under for the complete ingredient particulars.
Purchasing Information: Go for pure, dry-packed scallops for the most effective taste and texture. They need to be milky white, barely agency, and by no means slippery. Keep away from moist scallops—they’re handled with preservatives and maintain an excessive amount of water, which prevents a great sear. You will discover dry-packed scallops at Complete Meals, Costco, or your native seafood market.
How To Make Creamy Garlic Scallops
Give the scallops a fast rinse, then pat them dry with paper towels—this helps them sear correctly. Sprinkle on some salt and black pepper to season.
Warmth up a skillet with some olive oil and butter. As soon as it’s sizzling, add the scallops and allow them to sear till they get that lovely golden crust on each side. Don’t overcook them—they need to be simply agency and nonetheless tender inside. Take them out and set them apart for now!
In the identical skillet, toss within the garlic and let it sauté till it smells superb. If it seems a little bit dry, you’ll be able to add a splash of olive oil. Subsequent, pour within the cream, water, and wine (when you’re utilizing it), together with some salt and cayenne. Let all the things simmer gently till the sauce thickens up a bit.
Gently place the scallops again into the pan, then sprinkle within the chopped parsley and toss within the lemon wedges. Give all the things a fast stir to coat the scallops in that creamy sauce. Flip off the warmth, and that’s it—you’re able to dig in!
Secrets and techniques To The Finest Creamy Garlic Scallops
- I all the time go for dry-packed scallops—moist ones launch an excessive amount of liquid and gained’t sear correctly. Dry-packed scallops brown fantastically and have a naturally candy taste that makes all of the distinction.
- Moisture is the enemy of a great sear. Ensure these scallops are dry! I all the time press them with paper towels till there’s no moisture left.
- Don’t crowd the pan! If the scallops are too shut collectively, they’ll steam as a substitute of getting that lovely sear. Prepare dinner in batches if that you must. They cook dinner quick—simply 1.5 to 2 minutes per facet. Flip once you see that golden crust, and take them off the warmth as quickly as they flip opaque. Overcooked scallops? Yeah, no one desires rubbery scallops.
Continuously Requested Questions
Frozen scallops work too. Simply thaw them in a single day within the fridge, then pat them fully dry with paper towels earlier than cooking. You want them good and dry to get that excellent sear.
Sure. You’ll be able to add shrimp, mussels, or clams for a seafood medley. Simply modify the cooking occasions to verify all the things is cooked excellent.
Scallops are finest recent, however you can also make the sauce forward and heat it up gently once you’re prepared. Simply cook dinner the scallops proper earlier than serving—they’re fast, and that method, they keep completely tender.
Get that skillet good and sizzling earlier than including the scallops! I like utilizing a mixture of olive oil and butter—it helps with searing and retains them from sticking. And don’t overlook to dry the scallops very well first—any moisture will mess with that excellent golden crust.
Maintain them in an hermetic container within the fridge for as much as 2 days. When reheating, go low and gradual on the stovetop—overcooked scallops aren’t enjoyable.
This scallop recipe is barely 242 energy per serving.
What To Serve With Creamy Garlic Scallops
This dish pairs completely with pasta or rice—strive it with Parmesan Garlic Noodles or Straightforward Spaghetti. In the event you’re on the lookout for a lighter choice with out the cream sauce, try my Garlic Scallops recipe!
For a simple and healthful weeknight dinner, I like to recommend the next recipes:
I hope you take pleasure in this publish as a lot as I do. In the event you strive my recipe, please go away a remark and contemplate giving it a 5-star ranking. For easier and scrumptious recipes, discover my Recipe Index, and keep up to date by subscribing to my e-newsletter and following me on Fb, Pinterest, and Instagram for brand new updates.
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Rinse the scallops and pat them dry with paper towels. Season with salt and black pepper.
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Warmth a skillet with olive oil and butter. Pan-sear the scallops on each side till properly browned, being cautious to not overcook them. Take away and put aside.
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On the identical skillet, add the garlic and sauté. Add a little bit olive oil if desired. Then, add the cream, water, wine, salt, and cayenne pepper. Convey the combination to a delicate simmer till the sauce thickens barely.
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Add the scallops again into the skillet, together with the chopped parsley leaves and lemon wedges. Flip off the warmth and serve instantly.
- I all the time go for dry-packed scallops—moist ones launch an excessive amount of liquid and gained’t sear correctly. Dry-packed scallops brown fantastically and have a naturally candy taste that makes all of the distinction.
- Moisture is the enemy of a great sear. Ensure these scallops are dry! I all the time press them with paper towels till there’s no moisture left.
- Don’t crowd the pan! If the scallops are too shut collectively, they’ll steam as a substitute of getting that lovely sear. Prepare dinner in batches if that you must. They cook dinner quick—simply 1.5 to 2 minutes per facet. Flip once you see that golden crust, and take them off the warmth as quickly as they flip opaque. Overcooked scallops? Yeah, no one desires rubbery scallops.
Serving: 3folks, Energy: 242kcal, Carbohydrates: 6g, Protein: 19g, Fats: 15g, Saturated Fats: 7g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Trans Fats: 0.2g, Ldl cholesterol: 63mg, Sodium: 599mg, Potassium: 343mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 379IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Vitamin data is routinely calculated, so ought to solely be used as an approximation.
