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

Description

Indulge in the rich and flavorful Creamy Garlic Scallops, a restaurant-style dish that’s easy to prepare at home! Juicy scallops are perfectly seared and served in a creamy garlic sauce with hints of white wine, lemon, and parmesan. This dish pairs wonderfully with pasta, rice, or a bed of fresh greens, transforming any meal into an elegant dining experience.

Ingredients

Units Scale

Scallops

1 1/2 lbs. fresh scallops (if using frozen, ensure they are fully thawed)

Sauce

2 tablespoons unsalted butter
6 garlic cloves, minced or grated
1 cup cherry tomatoes, halved
1/4 cup dry white wine
Juice of half a lemon
1 cup heavy cream
1/2 cup grated parmesan cheese

Garnish & Serving

2 tablespoons fresh chopped parsley
Lemon wedges for serving

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Instructions

Sear the Scallops:
Heat oil in a large skillet over medium-high heat. Once hot, add the scallops. Sear them for 3 minutes on each side until they are golden brown. Remove the scallops from the skillet and set them aside.
Make the Base of the Sauce:
Add the butter to the same skillet and allow it to completely melt. Stir in the minced garlic. Cook for about 1 minute, just until fragrant.
Add Wine, Lemon, and Tomatoes:
Pour in the white wine, squeeze in the lemon juice, and add the halved cherry tomatoes. Cook everything together for about 2 minutes, letting the tomatoes soften slightly.
Incorporate Cream and Parmesan:
Reduce the heat and pour the heavy cream into the skillet. Stir in the grated parmesan cheese and let the sauce simmer for 2-3 minutes until it starts to reduce and thicken.
Finish with Scallops:
Return the seared scallops to the skillet, gently tossing them in the sauce. Cook for a minute or two until the scallops are warmed through.
Garnish and Serve:
Remove the skillet from the heat. Sprinkle fresh chopped parsley over the dish for a burst of flavor and color. Serve immediately with lemon wedges over cooked pasta, rice, or a fresh greens bed. Enjoy!

Notes

If the scallops have an attached side muscle, make sure to remove it before cooking, as it can be tough.
Be careful not to overcook the scallops, as they can turn rubbery. Keep your cook time under a few minutes per side.
Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Reheat gently to avoid overcooking the scallops.
If you prefer a non-alcoholic version, substitute the white wine with vegetable or chicken stock.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 3g
Sodium: 525mg
Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 31g
Cholesterol: 110mg