Scallops in Cream Sauce
Indulge in restaurant-quality elegance with this creamy and decadent Scallops in Cream Sauce recipe, perfect for a special occasion or a luxurious weeknight dinner. Juicy, golden-brown scallops are seared to perfection and then nestled in a rich, velvety sauce made with heavy cream, dry white wine, Parmesan cheese, and a touch of zesty lemon juice for balance. Fresh garlic and parsley add a burst of flavor, while the quick 25-minute cook and prep time make this dish as effortless as it is impressive. Serve these tender scallops over pasta, rice, or alongside crusty bread to let the luscious cream sauce truly shine. Whether you're hosting guests or treating yourself, this seafood masterpiece will steal the spotlight. Perfect keywords: seared scallops, cream sauce, seafood recipe, quick dinner, elegant meal ideas.
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Recipe Information
Ingredients
- 12 large scallops
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1 cup heavy cream
- 0.25 cup dry white wine
- 0.25 cup Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the scallops dry with paper towels and lightly season them with salt and pepper on both sides.
In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat until the mixture is hot and shimmering.
Add the scallops to the skillet, making sure not to overcrowd the pan. Sear the scallops for 2-3 minutes per side until they are golden brown and just cooked through. Remove the scallops from the skillet and set them aside on a plate.
Reduce the heat to medium, and add another tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Deglaze the pan by adding the white wine, stirring to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 1-2 minutes until reduced by half.
Pour in the heavy cream and stir well to combine. Simmer for 3-4 minutes until the sauce thickens slightly.
Stir in the Parmesan cheese until melted and smooth. Add the lemon juice and adjust seasoning with salt and pepper to taste.
Return the scallops to the skillet, spooning the sauce over them to reheat gently for 1-2 minutes.
Garnish with freshly chopped parsley and serve immediately with crusty bread, rice, or pasta to soak up the sauce.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1723 mg | 37% | |
*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.
