Creamy Garlic Scallops Recipe
Elegant and delicious, these creamy garlic scallops are about to become your favorite thing! Ready to serve in 20 minutes, they are bursting with fresh flavors.
Servings: 4 people
Ingredients
- 1 ½ lbs. fresh scallops if using frozen, fully thaw out
- 2 tablespoons unsalted butter
- 6 garlic cloves minced or grated
- 1 cup cherry tomatoes halved
- ¼ cup dry white wine
- Juice of half a lemon
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 tablespoons fresh chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Heat oil in a large skillet over medium high heat. Add the scallops and sear for 3 minutes per side. Remove from the skillet and set aside.
- Add the butter to the pan until fully melted and then add in the minced garlic.
- Cook for 1 minute and then add in the white wine, lemon juice and cherry tomatoes.
- Cook for another 2 minutes and then pour in the cream and parmesan cheese.
- Simmer the sauce for 2-3 minutes or until the liquid reduces and slightly thickens.
- Add in the scallops and cook until warmed through.
- Remove from heat, garnish with fresh parsley and serve immediately over cooked pasta, rice or a bed of greens. Enjoy!
Notes
- If attached, remove the side muscle from the scallops before cooking.
- Store in an airtight container in the refrigerator for up to 1-2 days.
- Take care not to overcook the scallops, they only need a few minutes on each side. If you overcook them, they can become chewy in texture.
- If you don't want to use wine in this dish, you can substitute it for some vegetable or chicken stock.
Nutrition
Calories: 457kcal | Carbohydrates: 12g | Protein: 27g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 888mg | Potassium: 550mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1517IU | Vitamin C: 20mg | Calcium: 209mg | Iron: 1mg