Creamy Garlic Scallops Recipes

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CREAMY GARLIC SCALLOPS



Creamy Garlic Scallops image

Creamy Garlic Scallops - easy, creamy and one of the best scallop recipes ever. Takes only 15 mins, better than restaurants and much cheaper!

Provided by Rasa Malaysia

Categories     American Recipes

Time 15m

Number Of Ingredients 13

1 lb. (0.4 kg) jumbo natural scallops
salt
ground black pepper
1 tablespoon olive oil
1 tablespoon melted butter
2 cloves garlic, minced
3 tablespoons heavy whipping cream
1/4 cup water
2 tablespoons white wine or Japanese cooking sake, optional
1/8 teaspoon cayenne pepper
salt to taste
1 teaspoon chopped parsley leaves
1 slice lemon wedges, quartered, for garnishing, optional

Steps:

  • Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.
  • Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don't overcook them. Remove and set aside.
  • On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.

Nutrition Facts : Calories 138 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 14 grams fat, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3 people, Sodium 8 milligrams sodium, Sugar 1 grams sugar

CREAMY GARLIC SCALLOPS



Creamy Garlic Scallops image

Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!

Provided by Karina

Categories     Dinner

Time 10m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, (divided)
4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
Salt and fresh ground black pepper (to taste)
1/4 cup dry white wine (or broth (optional))
1 cup heavy cream ((light, full fat or thickened cream. For a lower fat option, use evaporated milk))
1 tablespoon lemon juice
1/4 cup chopped parsley

Steps:

  • If scallops are frozen, thaw in cold water. Remove 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), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
  • 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 wine (or broth) and bring to a simmer for 2 minutes or until 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 into the pan to warm through slightly and garnish with parsley.
  • Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving

SCALLOPS IN GARLIC CREAM SAUCE



Scallops in Garlic Cream Sauce image

I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.

Provided by Northwestgal

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb scallops
2 -3 tablespoons butter
2 garlic cloves, crushed
3 tablespoons chopped parsley
2 scallions or 2 green onions, sliced thinly
1/4 cup white wine (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cream

Steps:

  • Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
  • Add the scallops; simmer for another 5 minutes.
  • Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
  • Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

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