Scallops with Roasted Garlic Cream
Elevate your dinner table with the elegant flavors of Scallops with Roasted Garlic Cream, a restaurant-worthy recipe that's surprisingly simple to make at home. Perfectly seared scallops, golden and caramelized, are nestled in a velvety roasted garlic cream sauce infused with fresh lemon juice for a hint of brightness. The surprising depth of flavor comes from slow-roasted garlic, mashed into a rich paste that melts seamlessly into the creamy sauce. This dish comes together in just 45 minutes, making it ideal for both a special occasion or an indulgent weeknight treat. Garnished with chopped parsley for a pop of color, this recipe pairs beautifully with crusty bread, mashed potatoes, or a crisp green salad. Dive into the rich, buttery decadence of these scallops and impress your guests with a seafood masterpiece.
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Recipe Information
Ingredients
- 12 pieces Scallops (large, fresh or thawed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Garlic (whole bulb)
- 1 cup Heavy cream
- 0.25 cup Chicken broth (optional for thinning sauce)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 teaspoon of olive oil, wrap in foil, and roast in the oven for 25-30 minutes or until soft and golden.
While the garlic roasts, pat the scallops dry with paper towels and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Once the skillet is hot, add the scallops in a single layer, leaving space between each piece. Sear for 2-3 minutes on one side until golden-brown, then flip and sear for another 2-3 minutes on the other side. Remove scallops from the skillet and set aside on a plate.
In the same skillet, add the remaining tablespoon of butter and let it melt. Squeeze the roasted garlic cloves out of their skins and mash them into a paste using a fork.
Stir the roasted garlic paste into the skillet, then add the heavy cream. Lower the heat and simmer gently, stirring, for 3-5 minutes until the sauce thickens. If the sauce is too thick, add chicken broth to thin it.
Stir in the lemon juice and adjust the seasoning with extra salt and pepper, if necessary.
Return the scallops to the skillet, spooning the sauce over them, and let them heat through for 1-2 minutes.
Serve the scallops with the roasted garlic cream sauce drizzled over the top. Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 5066 mg | 220% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1338 mg | 28% | |
*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.
