A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you’re minutes away from having the most incredible Creamy Garlic Scallops on your dinner table! People will think there’s a hidden chef in your kitchen!
INGREDIENTS
Butter — unsalted is the best option which allows you to better adjust your seasonings.
Garlic — minced or finely diced. Use fresh if you can.
White wine — completely optional! You can use broth (or stock) as a substitute or leave it out all together!
Lemon juice — I only use 1 tablespoon in this recipe as I find it’s just enough in a creamy sauce like this one.
Cream — use heavy cream, thickened cream or evaporated milk.
INSTRUCTIONS
- Heat an oiled skillet or pan until it’s sizzling. Key step right here. You want them to sizzle and crisp to a golden colour on the outside.
- The first scallop should sizzle as soon as it hits the oil. If it doesn’t, wait and let the pan continue heating before adding any more.
- Use a large pan to avoid over crowding, or cook in batches to make sure they are at least 1-inch apart.
- Sear them without moving them for about 2-3 minutes on each side.
- Melt butter in the same pan as the scallops, scraping up any delicious browned bits. This is where the flavour is!
- Add garlic, minced or crushed.
- Pour in a good quality dry white wine, like Sauv Blanc or Pinot Grigio and let reduce to half.
- Add cream.
- Simmer.
- Stir in lemon juice off the heat and add the scallops back into the pan to serve.
Serve your creamy garlic scallops with as much sauce as you want!
No products in the cart. 
