Creamy Garlic Butter Scallops

Creamy garlic butter scallops are a rich yet elegant seafood dish featuring tender, pan-seared scallops coated in a smooth, flavorful garlic butter cream sauce. This recipe balances the natural sweetness of scallops with savory garlic, butter, and cream, making it perfect for a special dinner or restaurant-style meal at home. Despite its luxurious taste, it is quick and straightforward to prepare.

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Ingredients

For the Scallops

• 500 g sea scallops (dry-packed preferred)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil

For the Garlic Butter Sauce

• 3 tablespoons unsalted butter
• 5 cloves garlic, finely minced
• ½ cup heavy cream
• ¼ cup chicken broth or seafood stock
• ¼ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning or dried thyme
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley

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Equipment

• Large skillet or frying pan
• Paper towels
• Tongs or spatula

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Preparation Steps

Step 1: Prepare the Scallops

1. Remove the scallops from the refrigerator and pat them completely dry using paper towels.
2. Season both sides evenly with salt and black pepper.
3. Allow the scallops to sit at room temperature for about 10 minutes before cooking to ensure even searing.

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Cooking Instructions

Step 2: Sear the Scallops

1. Heat olive oil in a large skillet over medium-high heat.
2. Once the pan is hot, carefully place the scallops in a single layer, leaving space between each one.
3. Cook for 2–3 minutes on one side without moving them, until a golden-brown crust forms.
4. Flip the scallops and cook for another 1–2 minutes until just opaque in the center.
5. Remove the scallops from the pan and set aside on a plate.

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Step 3: Prepare the Garlic Butter Sauce

1. Reduce the heat to medium.
2. Add butter to the same skillet and allow it to melt.
3. Add minced garlic and sauté for 30–45 seconds until fragrant, being careful not to burn it.
4. Pour in the chicken broth and let it simmer for 2–3 minutes, scraping up any browned bits from the pan.
5. Stir in the heavy cream and Italian seasoning.
6. Simmer gently for 3–5 minutes until the sauce thickens slightly.
7. Add Parmesan cheese and stir until melted and smooth.
8. Stir in lemon juice and adjust seasoning with salt and pepper if needed.

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Step 4: Combine and Finish

1. Return the scallops to the skillet.
2. Spoon the sauce over the scallops and let them simmer gently for 1–2 minutes to absorb the flavors.
3. Remove from heat and sprinkle with chopped parsley.

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Serving Suggestions

• Serve hot over pasta, rice, or mashed potatoes.
• Pair with steamed vegetables or a fresh green salad.
• Garnish with extra Parmesan cheese or fresh herbs if desired.

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Tips for Best Results

• Use dry-packed scallops for better searing and flavor.
• Ensure the pan is very hot before adding scallops.
• Do not overcrowd the pan; cook in batches if necessary.
• Avoid overcooking scallops to keep them tender.

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Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently over low heat to prevent the scallops from becoming rubbery.