Seared Scallops in a Gentle Garlic Cream Sauce

Dry scallops brown quickly in butter before a mild garlic cream sauce coats them.

By Savva LoginovUpdated
Total 30 minMakes 4 starter portions
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Dry scallops brown quickly in butter before a mild garlic cream sauce coats them. Pat them thoroughly dry and sear in a single layer, giving each side time to colour without moving. Remove the scallops while reducing the cream so they do not turn rubbery. Return them only to warm through, then add parsley and bring the pan straight to the table. Thaw scallops in the refrigerator if frozen, remove the small side muscle and pat dry with paper towels. Heat half the butter in a broad pan over medium-high heat; cook scallops in a single layer about 2 minutes per side until pearly white and opaque, then move to a plate.

Seared Scallops in a Gentle Garlic Cream Sauce

Recipe card

Seared Scallops in a Gentle Garlic Cream Sauce

Prep 15 minCook 15 minTotal 30 minYield 4 starter portions
Only numbered ingredient amounts change.

Equipment: Large skillet or saucepan, knife, chopping board and measuring tools

Ingredients

Instructions

  1. Dry

    Thaw scallops in the refrigerator if frozen, remove the small side muscle and pat dry with paper towels.

  2. Sear

    Heat half the butter in a broad pan over medium-high heat; cook scallops in a single layer about 2 minutes per side until pearly white and opaque, then move to a plate.

  3. Sauce

    Reduce heat, melt remaining butter and stir in garlic for 30 seconds; add cream and simmer 3 to 4 minutes until lightly thickened.

  4. Finish

    Return scallops and their juices to the sauce just long enough to heat through; season with salt and pepper.

  5. Serve

    Scatter parsley over scallops and serve the sauce immediately.

How to tell when it is ready

Scatter parsley over scallops and serve the sauce immediately.

Tips

  • Thaw scallops in the refrigerator if frozen, remove the small side muscle and pat dry with paper towels.
  • Heat half the butter in a broad pan over medium-high heat.
  • Reduce heat, melt remaining butter and stir in garlic for 30 seconds.
  • Return scallops and their juices to the sauce just long enough to heat through.

Troubleshooting

  • If scallops steam, dry them better and sear in batches.
  • If cream splits, lower the heat before reducing it.

Substitutions

  • Use fresh or safely thawed frozen scallops.
  • Use another unsweetened heavy cream of similar fat content.

Variations

  • Finish with a squeeze of lemon.
  • Add a pinch of chili flakes to the sauce.

Serving suggestions

  • Spoon over cooked rice.
  • Serve alongside green asparagus.
  • Pair with crusty bread.
  • Add steamed spinach.

Make ahead

Prepare the measured ingredients in advance. Refrigerate cooked leftovers promptly up to 2 days; reheat gently until hot.

Storage

Refrigerate cooked leftovers promptly up to 2 days; reheat gently until hot.

Food safety

Cook scallops until flesh is pearly white and opaque; keep seafood chilled until cooking.

Frequently asked questions

How do I know scallops in garlic cream sauce is ready?

Scatter parsley over scallops and serve the sauce immediately.

How should I store scallops in garlic cream sauce?

Refrigerate cooked leftovers promptly up to 2 days; reheat gently until hot.

Spoon over cooked rice. Refrigerate cooked leftovers promptly up to 2 days; reheat gently until hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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