Creamy Scrumptious Scallops
Treat your taste buds to the ultimate indulgence with "Creamy Scrumptious Scallops," a decadent seafood dish that seamlessly melds golden-seared sea scallops with a rich, velvety Parmesan cream sauce. Perfect for a quick yet elegant dinner, this recipe highlights tender scallops that are beautifully caramelized, then nestled in a luscious blend of heavy cream, melted butter, and a hint of garlic. A splash of optional white wine adds a subtle depth, while fresh parsley and a bright squeeze of lemon juice provide the perfect finishing touches. With just 30 minutes from prep to plate, this restaurant-quality recipe is ideal for seafood lovers seeking a savory and satisfying meal. Pair it with crusty bread or pasta to soak up every drop of the indulgent sauce, and elevate your dining experience to gourmet heights!
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Recipe Information
Ingredients
- 1 pound sea scallops
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.25 cup white wine (optional)
Instructions
Pat the scallops dry with a paper towel to ensure proper searing. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add olive oil. Once hot, place the scallops in the skillet, making sure they are not touching each other. Sear for 2-3 minutes on each side until golden brown. Remove scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add unsalted butter. Once melted, stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Deglaze the pan with white wine, if using, and let it simmer for 1-2 minutes until the wine has reduced slightly.
Pour in the heavy cream and stir well. Bring the cream to a gentle simmer, then reduce the heat to low.
Add the grated Parmesan cheese to the cream mixture, stirring until fully melted and the sauce has thickened slightly, about 2-3 minutes.
Stir in the chopped parsley and lemon juice, then return the seared scallops to the skillet. Spoon the sauce over the scallops and cook for another 2 minutes to warm through.
Remove the skillet from heat and transfer the scallops to serving plates. Garnish with additional parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.1 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
