
How To Make Creamy Garlic Scallops
This scallops recipe comes with a creamy and garlicky sauce for a more indulgent meal. It’s the perfect one-pan easy meal to whip up for dinner tonight.
Serves:
Ingredients
- 2tbspolive oil
- 1¼lbscallops
- 2tbspunsalted butter,divided
- 1½tbspgarlic,minced
- salt and fresh ground black pepper,to taste
- ¼cupdry white wine,or broth, optional
- 1cupheavy cream,light, full fat, or thickened cream
- 1tbsplemon juice
- ¼cupparsley,chopped
Instructions
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Thaw the frozen scallops in water, then remove the side muscles from the scallops, if attached.
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Thoroughly pat dry the scallops with paper towels.
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Heat the olive oil in a large pan or skillet over medium-high heat until hot and sizzling.
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Add the scallops in a single layer without over crowding the pan.
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Season with salt and pepper to taste.
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Fry for 2 to 3 minutes on one side, then flip and fry again for 2 minutes until crisp, lightly browned and cooked through.
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Remove the scallops from the skillet, then transfer to a plate.
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Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops.
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Add in the garlic and cook for 1 minute until fragrant.
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Pour in the wine, then bring to a simmer for 2 minutes or until wine reduces by about half.
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Add the cream, then allow to simmer until slightly thickened.
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Remove pan from the heat, then stir in the lemon juice.
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Add the scallops back into the pan to warm through slightly, then garnish with parsley.
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Serve, and enjoy!
Nutrition
- Calories:Â 434.46kcal
- Fat:Â 35.30g
- Saturated Fat:Â 18.48g
- Trans Fat:Â 0.24g
- Monounsaturated Fat:Â 12.86g
- Polyunsaturated Fat:Â 1.95g
- Carbohydrates:Â 8.57g
- Fiber:Â 0.38g
- Sugar:Â 1.97g
- Protein:Â 18.79g
- Cholesterol:Â 130.80mg
- Sodium:Â 582.74mg
- Calcium:Â 64.64mg
- Potassium:Â 394.49mg
- Iron:Â 1.00mg
- Vitamin A: 310.51µg
- Vitamin C:Â 7.81mg
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