Scallops with Golden Cream Sauce
Indulge in the luxurious flavors of Scallops with Golden Cream Sauce, a quick and elegant dish that's perfect for both weeknight dinners and special occasions. Succulent fresh sea scallops are seared to golden perfection, locking in their natural sweetness, before being bathed in a luscious garlic-infused cream sauce made with dry white wine, butter, and a touch of zesty lemon juice. This 25-minute recipe is finished with a sprinkle of fresh parsley for a vibrant, herbaceous touch. Serve these tender scallops with crusty bread, fluffy rice, or velvety mashed potatoes to soak up every drop of the rich, velvety sauce. Perfectly balanced and irresistibly creamy, this dish brings restaurant-quality sophistication straight to your table.
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Recipe Information
Ingredients
- 1 pound Fresh sea scallops
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 pieces Garlic cloves, minced
- 1/3 cup Dry white wine
- 1/2 cup Heavy cream
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
Pat the scallops dry with paper towels to remove any excess moisture. This helps them sear properly.
Season the scallops with salt and pepper on both sides.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
Once the butter is melted and the pan is hot, place the scallops in a single layer in the skillet. Sear for 2-3 minutes on one side until they develop a golden-brown crust. Flip and cook for another 2 minutes on the other side. Remove the scallops from the pan and set aside.
In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
Add the heavy cream and lemon juice to the skillet, stirring to combine. Cook for another 2-3 minutes until the sauce thickens and becomes creamy.
Return the scallops to the skillet and spoon the sauce over them. Heat for 1-2 minutes to warm through.
Garnish with chopped fresh parsley and serve immediately. This dish pairs beautifully with a side of crusty bread, rice, or creamy mashed potatoes.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.2 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 193 mg | 4% | |
*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.
