How do I know when scallops are cooked perfectly?

Perfectly cooked scallops are opaque throughout but still slightly translucent in the very center. They should be firm to the touch but still have a slight give, similar to a well-cooked steak. If they're rubbery, they're overcooked.

Can I make this dish without alcohol?

Absolutely! Simply substitute the white wine with chicken or vegetable broth. Add a tiny splash more lemon juice to compensate for the acidity the wine would have provided.

What's the difference between bay scallops and sea scallops?

Sea scallops are larger (about 1-2 inches in diameter) and better for searing. Bay scallops are smaller, sweeter, and cook very quickly. This recipe works best with sea scallops, but if using bay scallops, reduce the cooking time to about 1 minute per side.

My sauce is too thin. How can I thicken it?

If your sauce isn't thickening enough, let it simmer a bit longer before adding the scallops back in. You can also mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this into the simmering sauce.

Creamy Garlic Scallops Recipe

Name: Creamy Garlic Scallops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ lbs. fresh scallops (if using frozen, ensure they are fully thawed); 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; Lemon wedges for serving

This luxurious Creamy Garlic Scallops recipe transforms simple ingredients into a restaurant-quality meal in just 20 minutes! The tender scallops are perfectly seared and nestled in a rich, garlicky cream sauce with sweet cherry tomatoes and a hint of lemon. It’s an impressive yet surprisingly simple dish that’s perfect for both special occasions and weeknight indulgences when you want something a little fancy without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick Luxury: Creates a restaurant-worthy meal in just 20 minutes from start to finish – perfect for impressing guests without hours of work.
Foolproof Elegance: Even if you’ve never cooked scallops before, this recipe makes it simple to achieve perfectly seared, tender results.
Versatile Serving Options: Works beautifully over pasta, rice, or greens, making it adaptable to what you have on hand or dietary preferences.
Balanced Flavors: The richness of the cream sauce is perfectly cut by the brightness of lemon and wine, creating a balanced dish that’s decadent without being overwhelming.

Ingredients You’ll Need

Scallops: The star of the show! They cook quickly and have a naturally sweet, delicate flavor. Make sure they’re completely dry before searing for that perfect golden crust.
Butter: Creates the foundation of flavor for the sauce and helps give the scallops a beautiful golden color.
Garlic: Don’t skimp here! The garlic infuses the entire dish with incredible flavor and aroma.
Cherry Tomatoes: These burst with sweetness when cooked and add beautiful color to the dish. They also provide a slight acidity that balances the richness of the cream.
White Wine: Adds depth and complexity to the sauce. Choose something dry that you’d enjoy drinking.
Lemon Juice: Brightens the entire dish and cuts through the richness of the cream sauce.
Heavy Cream: Creates that luxurious sauce texture we’re looking for. This is not the time for substitutes!
Parmesan Cheese: Adds saltiness and umami to the sauce while helping it thicken to the perfect consistency.
Fresh Parsley: Adds a pop of color and freshness to the finished dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try this same sauce with shrimp or chunks of firm white fish if scallops aren’t available. Chicken cutlets pounded thin would also work beautifully.

Veggie Additions

Add spinach, asparagus tips, or peas during the final minutes of cooking for extra color and nutrition.

Dairy-Free Option

Replace the heavy cream with full-fat coconut milk for a dairy-free alternative with a subtle tropical twist.

Spice It Up

Add a pinch of red pepper flakes when sautéing the garlic for a hint of heat that works wonderfully with the cream sauce.

How to Make Creamy Garlic Scallops

Step 1: Sear the Scallops

Heat oil in a large skillet over medium-high heat. Make sure your scallops are completely dry (pat them with paper towels), then place them in the hot pan, giving them space. Sear for exactly 3 minutes per side until they develop a golden crust. Remove them from the pan and set aside.

Step 2: Build the Sauce Base

Add butter to the same pan and let it melt completely. Add the minced garlic and cook for just 1 minute until fragrant but not browned. Garlic burns quickly, so keep an eye on it!

Step 3: Add Liquids and Tomatoes

Pour in the white wine and lemon juice, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Add the halved cherry tomatoes and cook for 2 minutes until they just begin to soften.

Step 4: Create the Cream Sauce

Pour in the heavy cream and add the parmesan cheese. Let the sauce simmer for 2-3 minutes until it reduces slightly and thickens to coat the back of a spoon.

Step 5: Return the Scallops

Gently add the seared scallops back to the pan and spoon the sauce over them. Cook just until they’re warmed through, about 1 minute. Don’t overcook them or they’ll become tough.

Step 6: Finish and Serve

Remove from heat, sprinkle with fresh parsley, and serve immediately over your chosen base with lemon wedges on the side for squeezing.

Pro Tips for Making the Recipe

Dry Scallops Are Key: Pat them thoroughly with paper towels before searing. Excess moisture prevents proper browning.
Don’t Overcrowd the Pan: Sear scallops in batches if needed. Crowding creates steam instead of that perfect sear.
Watch Your Heat: The cream sauce should gently simmer, not boil aggressively, to prevent curdling or separating.
Fresh vs. Frozen: Fresh scallops are ideal, but if using frozen, thaw them completely and pat very dry before cooking.
Quality Matters: Use a wine you’d drink and real Parmesan cheese (not the pre-grated stuff) for the best flavor.

How to Serve

Perfect Pairings

Serve these creamy scallops over al dente linguine or angel hair pasta for a classic presentation. For a lighter option, try serving over cauliflower rice or zucchini noodles.

Side Dish Suggestions

A simple green salad with a light vinaigrette provides a perfect contrast to the rich sauce. Alternatively, roasted asparagus or steamed broccoli works beautifully.

Wine Pairing

The same dry white wine you used in the sauce makes a perfect pairing! Try a crisp Sauvignon Blanc or unoaked Chardonnay.

Make Ahead and Storage

Storing Leftovers

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for 1-2 days. The texture of the scallops will change somewhat, but the flavor remains delicious.

Reheating

Gently reheat leftovers in a skillet over low heat, adding a splash of cream if the sauce has thickened too much. Avoid microwave reheating as it can make the scallops tough.

Freezing

I don’t recommend freezing this dish as both the cream sauce and the scallops can change texture significantly when frozen and thawed.

FAQs

How do I know when scallops are cooked perfectly?

Perfectly cooked scallops are opaque throughout but still slightly translucent in the very center. They should be firm to the touch but still have a slight give, similar to a well-cooked steak. If they’re rubbery, they’re overcooked.
Can I make this dish without alcohol?

Absolutely! Simply substitute the white wine with chicken or vegetable broth. Add a tiny splash more lemon juice to compensate for the acidity the wine would have provided.
What’s the difference between bay scallops and sea scallops?

Sea scallops are larger (about 1-2 inches in diameter) and better for searing. Bay scallops are smaller, sweeter, and cook very quickly. This recipe works best with sea scallops, but if using bay scallops, reduce the cooking time to about 1 minute per side.
My sauce is too thin. How can I thicken it?

If your sauce isn’t thickening enough, let it simmer a bit longer before adding the scallops back in. You can also mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir this into the simmering sauce.

Final Thoughts

These Creamy Garlic Scallops deliver maximum flavor with minimum effort – exactly what I love in a recipe! The combination of perfectly seared scallops with that velvety garlic sauce is practically guaranteed to impress, whether you’re cooking for a special someone or just treating yourself to a fantastic meal. Don’t be intimidated by scallops – with this foolproof method, you’ll nail it every time!