Scallops in Creamy Herb Sauce
Elevate your seafood dining experience with this luxurious Scallops in Creamy Herb Sauce recipe. Tender, perfectly seared sea scallops are bathed in a rich, flavorful sauce made with dry white wine, heavy cream, and a medley of fragrant herbs like parsley and thyme. The dish is brightened with a touch of fresh lemon juice, creating a harmonious balance of richness and freshness. Ready in just 25 minutes, this restaurant-quality dish is surprisingly easy to make and perfect for a romantic dinner or an elegant dinner party. Serve it alongside crusty bread, velvety mashed potatoes, or sautéed vegetables to soak up every last drop of the silky sauce. Whether you’re a seafood enthusiast or seeking an impressive meal idea, this recipe is sure to wow your guests and become a new favorite.
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Recipe Information
Ingredients
- 12 pieces Large sea scallops
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons Shallots, finely minced
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 0.75 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon Lemon juice
Instructions
Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, place the scallops in the pan, leaving space between each one. Cook for 2-3 minutes on each side, until a golden crust forms. Remove the scallops from the pan and set aside.
Reduce the heat to medium. Add the butter to the same pan, allowing it to melt. Stir in the minced shallots and garlic, cooking for 1-2 minutes until fragrant and softened.
Deglaze the pan by pouring in the white wine. Scrape the bottom of the pan with a wooden spoon to release any browned bits. Simmer for 2-3 minutes, allowing the wine to reduce by half.
Stir in the heavy cream, parsley, and thyme. Bring the mixture to a gentle simmer and cook for 2-3 minutes, letting the sauce thicken slightly.
Add the lemon juice and stir to combine. Taste and adjust seasoning if needed.
Return the scallops to the pan, spooning the sauce over them. Cook for 1-2 minutes to warm the scallops through, ensuring they are not overcooked.
Serve immediately, garnished with additional parsley if desired. This dish pairs wonderfully with crusty bread, mashed potatoes, or sautéed vegetables.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1390 mg | 30% | |
*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.
