Print

Scallop Recipe with Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This seared scallop recipe with cream sauce delivers restaurant-quality flavor in under 30 minutes! Juicy, golden scallops are paired with a rich Parmesan garlic cream sauce, making it a perfect dish for date night or a special occasion. Serve over pasta, veggies, or on its own for a luxurious yet easy dinner.

Ingredients

Scallops

  • 1 lb sea scallops (dry)
  • Sea salt or kosher salt (to taste)
  • Fresh cracked black pepper (to taste)
  • 2 tbsp canola oil

Sauce

  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 3 tbsp chicken or vegetable stock
  • 1 cup heavy whipping cream
  • ¾ cup freshly grated Parmesan cheese
  • Salt to taste

Pasta (Optional)

  • ½ lb fettuccine (or pasta of choice)

Instructions

  • Cook the pasta according to package instructions. Drain and set aside.
  • Prepare the scallops: Rinse them under cold water and pat dry with paper towels.
  • Sear the scallops: Heat canola oil in a large skillet over medium-high heat. Sear scallops for about 2 minutes per side until golden brown. Remove and set aside.
  • Make the sauce: In the same pan, melt butter over medium heat. Add garlic and sauté until fragrant. Stir in stock, heavy cream, and Parmesan. Let simmer until thickened.
  • Combine: Return the scallops to the pan to heat through. Serve over pasta or alongside vegetables.

Notes

  • Use dry scallops for the best sear—avoid wet-packed scallops.
  • Don't overcrowd the pan when searing scallops to achieve a golden crust.
  • For a thicker sauce, let it simmer for a few extra minutes before adding the scallops back in.