Best Creamy Garlic Scallops Recipes

Creamy Garlic Scallops image

Number Of Ingredients 9

2 tablespoons Olive oil
1 1/4 pounds Scallops (600 Grams)
2 tablespoons Butter (unsalted)
4 cloves Garlic Cloves, Minced (or 1 1/2 tablespoons minced garlic) (4-5 cloves)
1 pinch Salt & Pepper
1/4 cup Dry White Wine (or Broth)
1 cup Heavy Cream
1 tablespoon Lemon Juice
1/4 cup Chopped Parsley

Steps:

If scallops are frozen, thaw in cold water. Remote the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath) and then flip and fly again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate with a paper towel
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in the wine (or broth) and bring to a simmer for 2 minutes or until the wine reduces by about half. Add cream and allow to simmer until slightly thickened.
Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back to the pan to warm thorough slightly and garnish with parsley.
*Optional* Serve over Rice, pasta, garlic bread or steamed veg. Also good just on its own!

Creamy Garlic Scallops image

Provided by Pat Duran

Categories Seafood

Time 20m

Number Of Ingredients 7

24 large scallops, fresh or frozen will do
2 Tbsp butter
2 clove garlic, crushed
2 Tbsp chopped parsley
3 Tbsp white wine
salt and pepper to taste
1/2 c heavy cream

Steps:

1. Melt butter in medium skillet, add garlic, parsley, wine, salt and pepper. Cover and simmer low for 15 minutes.
2. If desired sear scallops for 1 minute on each side in a no stick skillet with 2 teaspoons of butter over medium low heat.
3. Then add scallops and simmer for no more than 5 minutes. Uncover and stir in cream, heat but do not boil. Serve immediately with wide fettuccine pasta or rice or mashed or baked potato; with a side salad.