Creamy Garlic Scallops Recipe
Servings: 4 people
Calories: 457kcal
Elegant and delicious, these creamy garlic scallops are about to become your favorite thing! Ready to serve in 20 minutes, they are bursting with fresh flavors.
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Ingredients
- 1 ½ lbs. fresh scallops if using frozen, fully thaw out
- 2 tablespoons unsalted butter
- 6 garlic cloves minced or grated
- 1 cup cherry tomatoes halved
- ¼ cup dry white wine
- Juice of half a lemon
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 2 tablespoons fresh chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Heat oil in a large skillet over medium high heat. Add the scallops and sear for 3 minutes per side. Remove from the skillet and set aside.
- Add the butter to the pan until fully melted and then add in the minced garlic.
- Cook for 1 minute and then add in the white wine, lemon juice and cherry tomatoes.
- Cook for another 2 minutes and then pour in the cream and parmesan cheese.
- Simmer the sauce for 2-3 minutes or until the liquid reduces and slightly thickens.
- Add in the scallops and cook until warmed through.
- Remove from heat, garnish with fresh parsley and serve immediately over cooked pasta, rice or a bed of greens. Enjoy!
Notes
- If attached, remove the side muscle from the scallops before cooking.
- Store in an airtight container in the refrigerator for up to 1-2 days.
- Take care not to overcook the scallops, they only need a few minutes on each side. If you overcook them, they can become chewy in texture.
- If you don't want to use wine in this dish, you can substitute it for some vegetable or chicken stock.
Nutrition
Calories: 457kcal | Carbohydrates: 12g | Protein: 27g | Fat: 32g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 888mg | Potassium: 550mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1517IU | Vitamin C: 20mg | Calcium: 209mg | Iron: 1mg