Creamy Garlic Scallops Recipe: 5 Easy Steps for a Perfect Dinner

If you’ve ever hesitated to cook scallops at home, thinking they’re exclusively restaurant fare, I’m here to change your mind. As a culinary enthusiast who’s prepared countless seafood dishes over the years, I can confidently tell you that creamy garlic scallops are not only achievable in your own kitchen—they’re surprisingly simple to master.

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There’s something magical about the combination of perfectly seared scallops and a rich, garlic-infused cream sauce that transforms an ordinary weeknight into a special occasion. In this comprehensive guide, I’ll walk you through every step of creating restaurant-quality creamy garlic scallops that will impress even your most discerning dinner guests.

How to Make Creamy Garlic Scallops

Quick Overview

Creamy garlic scallops deliver an impressive combination of elegant presentation and bold, satisfying flavors that belies their simple preparation. The star of this dish is the contrast between the perfectly caramelized crust on the scallops and their tender, almost buttery interior, all complemented by a silky, garlic-forward cream sauce that clings beautifully to each bite.

What makes this recipe truly special is how quickly it comes together—you’ll spend just 5 minutes prepping and 15 minutes cooking, meaning this gourmet-level meal is on the table in about 20 minutes total. The sauce achieves its rich depth of flavor through a careful balance of garlic, herbs, and a touch of lemon brightness that cuts through the cream perfectly.

Even if you’re new to cooking seafood, my straightforward approach breaks down the process into manageable steps that eliminate the guesswork, ensuring beautiful results every time. This is luxury comfort food at its finest—simple enough for a weeknight but sophisticated enough for your most special occasions.

The Ingredients I Use to Bring My Creamy Garlic Scallops to Life:

For the Scallops:

• 1 pound (about 16-20) large sea scallops
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon smoked paprika (optional)

For the Creamy Garlic Sauce:

• 4 large cloves of garlic, minced (about 2 tablespoons)
• 1 small shallot, finely diced (about 2 tablespoons)
• 1 cup heavy cream
• ¼ cup chicken broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh parsley, chopped, plus more for garnish
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• ¼ teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions:

Step 1: Prepare the Scallops

1. Place the scallops on a plate lined with paper towels and pat them thoroughly dry on all sides. This is crucial for achieving a good score.
2. Inspect each scallop and remove the small side muscle (a small rectangular tag) if still attached—it will feel tough and look slightly different in texture from the rest of the scallop.
3. Allow the scallops to come to room temperature for about 10 minutes while you prepare other ingredients.
4. Just before cooking, season both sides of the scallops evenly with salt, pepper, and smoked paprika (if using).

Step 2: Sear the Scallops to Perfection

1. Place a large, heavy-bottomed skillet—cast iron or stainless steel works best—on the stove over medium-high heat. Let it heat up until it’s very hot, which should take about 2 minutes.
2. Add the olive oil and 1 tablespoon of butter to the skillet. The butter should sizzle immediately—if not, your pan isn’t hot enough yet.
3. Once the butter stops foaming, place the scallops in the pan in a single layer, being careful not to overcrowd (work in batches if necessary).
4. Let the scallops cook undisturbed for 2–3 minutes, until a golden-brown crust develops on the bottom.
5. Using tongs, gently flip each scallop and cook for an additional 1-2 minutes on the second side until they’re just firm to the touch but still slightly translucent in the center.
6. Transfer the seared scallops to a clean plate and tent loosely with foil to keep warm. They will continue cooking slightly from residual heat.

Step 3: Create the Garlic Base

1. In the same skillet—leave those flavorful browned bits intact—lower the heat to medium-low and add the remaining tablespoon of butter.
2. Add the minced shallots and cook for 1 minute until softened but not browned.
3. Add the minced garlic and cook for an additional 30-45 seconds until fragrant, stirring constantly to prevent burning.
4. If there are any overly dark bits in the pan, add 1 tablespoon of the chicken broth to deglaze, scraping up all the flavorful fond from the bottom of the pan with a wooden spoon.

Step 4: Make the Creamy Sauce

1. Add the remaining chicken broth to the pan and bring to a gentle simmer for about 1 minute.
2. Pour in the heavy cream, dijon mustard, lemon juice, and lemon zest, whisking to incorporate all ingredients.
3. Add the fresh thyme and red pepper flakes (if using), then allow the sauce to simmer gently for 3-4 minutes until it begins to thicken slightly. Avoid boiling the sauce, which can cause it to break.
4. Taste and adjust seasonings with salt and freshly ground black pepper as needed.
5. Stir in 1 tablespoon of the fresh parsley, reserving the rest for garnish.

Step 5: Combine and Serve

1. Once the sauce has thickened to coat the back of a spoon, reduce heat to low.
2. Gently return the seared scallops to the pan, including any juices that have accumulated on the plate.
3. Spoon the sauce over the scallops and let them warm through in the sauce for about 30 seconds. Be careful not to overcook them at this stage.
4. Remove from heat and transfer to serving plates, spooning additional sauce over the top.
5. Garnish with the remaining chopped parsley and additional lemon zest if desired.
6. Serve immediately while hot.

What to Serve Creamy Garlic Scallops With:

Creamy garlic scallops deserve complementary sides that enhance their delicate flavor without overwhelming them. Here are some perfect pairings:

Starchy Bases:

• Al dente angel hair pasta or linguine tossed with a touch of olive oil and herbs
• Fluffy steamed jasmine or basmati rice
• Creamy risotto with parmesan (the scallops can be arranged on top)
• Crusty artisan bread for soaking up the delicious sauce
• Buttery mashed potatoes, especially with a hint of roasted garlic

Vegetable Sides:

• Roasted asparagus spears with lemon zest
• Sautéed spinach with a touch of garlic
• Steamed broccolini or baby broccoli
• Simple arugula salad with lemon vinaigrette
• Roasted cherry tomatoes that burst with sweetness

Beverage Pairings:

• Crisp Sauvignon Blanc or unoaked Chardonnay
• Sparkling water with a twist of lemon
• Light-bodied Pinot Gri

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