Creamy Garlic Butter Scallops
This Creamy Garlic Butter Scallops recipe delivers restaurant-quality results in just 20 minutes. Perfectly seared scallops are coated in a rich, garlicky butter sauce, making it ideal for special occasions or a quick weeknight dinner.
Equipment
- Large Skillet
- Tongs
- Measuring Cups and Spoons
- Knife and Cutting Board
- Whisk
Ingredients
For the Scallops:
- 1½ pounds sea scallops about 12-16 large scallops
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Creamy Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken or vegetable broth
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon red pepper flakes optional
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
Prepare the Scallops:
- Pat the scallops dry with paper towels. This is crucial for achieving a good sear.
- Season both sides of the scallops with salt and pepper.
Sear the Scallops:
- Heat olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add the scallops in a single layer, making sure not to overcrowd the pan.
- Sear the scallops for 2-3 minutes on each side until they develop a golden-brown crust. Remove the scallops from the skillet and set aside.
Make the Creamy Garlic Butter Sauce:
- In the same skillet, reduce the heat to medium and add the butter.
- Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Whisk in the heavy cream, chicken broth, lemon juice, Dijon mustard, and red pepper flakes (if using).
- Bring the mixture to a gentle simmer, then reduce the heat to low.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Combine and Serve:
- Return the seared scallops to the skillet, spooning the creamy sauce over them.
- Cook for an additional 1-2 minutes to heat the scallops through.
- Garnish with fresh parsley and serve immediately.
Video
Notes
For best results, pat the scallops dry before cooking and avoid overcrowding the pan to ensure they sear properly.
You can substitute half-and-half or coconut cream for heavy cream if necessary.
Scallops can be frozen; make sure to thaw and dry them before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
You can substitute half-and-half or coconut cream for heavy cream if necessary.
Scallops can be frozen; make sure to thaw and dry them before cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.