Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Garlic Scallops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 22 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This Creamy Garlic Scallops recipe features pan-seared king scallops cooked to golden perfection and served in a luscious garlic, white wine, and cream sauce with capers and fresh parsley. Ready in just 30 minutes, this elegant dish offers tender scallops with a rich, flavorful sauce perfect for a quick yet impressive seafood dinner.

Ingredients

Scallops

  • 400 g (14 oz) extra large king scallops (about 10-12 large scallops)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 tbsp avocado oil
  • 1 tbsp butter

Sauce

  • 2 cloves garlic, minced
  • 1/4 tsp chilli flakes (red pepper flakes)
  • 80 ml (1/3 cup) white wine
  • 120 ml (1/2 cup) double (heavy) cream
  • 1 tbsp lemon juice
  • 1 tbsp capers in brine, drained
  • 4 tbsp finely chopped fresh parsley

To Serve

  • Lemon wedges
  • Black pepper, to taste

Instructions

  1. Prep scallops: Remove scallops from the fridge 15 minutes before cooking to allow them to come to room temperature.
  2. Dry scallops: Line a tray with two layers of kitchen roll. Place scallops on the tray and pat tops with more kitchen roll. Add another layer of kitchen roll on top, pressing lightly to absorb excess moisture. Leave for 10 minutes.
  3. Warm serving plate: Warm a plate with hot water or place it in a low oven to keep scallops warm after cooking.
  4. Season scallops: Remove kitchen roll from scallops, ensuring they are dry. Season both sides with salt and black pepper.
  5. Heat oil for searing: Heat avocado oil in a large frying pan over high heat until shimmering hot.
  6. Sear scallops first side: Add scallops to the pan spaced apart. Cook for 3-4 minutes until the bottoms are dark golden brown and scallops easily release from the pan.
  7. Flip scallops and add butter: Turn scallops over, add butter to the pan, and cook another 60-90 seconds, spooning melted butter over them. Scallops should be lightly browned on the second side and opaque inside.
  8. Remove scallops and reduce heat: Transfer scallops to the warmed plate and lower the heat to medium.
  9. Sauté garlic and chili flakes: Add minced garlic and chilli flakes to the pan; cook for 30 seconds while stirring constantly to avoid burning.
  10. Deglaze pan: Pour in the white wine to deglaze and let it bubble for 1-2 minutes until reduced by half.
  11. Add cream and flavorings: Stir in the double cream, lemon juice, and drained capers. Heat through for about one minute, letting sauce thicken slightly.
  12. Finish sauce with parsley: Stir the chopped parsley into the sauce.
  13. Reheat scallops: Return the scallops to the pan with the sauce and warm for 30 seconds.
  14. Serve: Plate scallops with sauce, garnish with lemon wedges, and sprinkle with additional black pepper to taste.

Notes

  • For best texture, make sure scallops are patted very dry before cooking to achieve a good sear.
  • If using frozen scallops, thaw completely and dry thoroughly before cooking.
  • Use a heavy-bottomed frying pan to ensure even heat for searing.
  • The white wine can be substituted with dry vermouth or additional lemon juice if preferred.
  • Adjust chili flakes according to your preferred spice level.
  • Serve with crusty bread or over creamy risotto for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: European

Find it online: https://eatwithdiane.com/creamy-garlic-scallops-recipe/