This post may contain affiliate links. Please read my privacy policy.
These creamy garlic scallops are better than any restaurant—tender, buttery, and packed with flavor! Cooked in a rich garlic cream sauce, they come together in just 15 minutes and cost way less than dining out. Perfect for an easy yet fancy dinner at home!
Best Creamy Garlic Scallop Recipe
Scallops are one of my favorite seafood—they’re tender, buttery, and naturally sweet. After all the holiday feasting with turkey and heavy sides, I’m craving something different, and this creamy garlic scallop recipe hits the spot.
Scallops can be quite pricey at restaurants, but making them at home is much more affordable—and just as delicious! With this simple recipe, you’ll have perfectly seared scallops coated in a rich, garlicky cream sauce in just 15 minutes. Trust me, once you try this, you won’t want to order scallops out again. It’s quick, foolproof, and absolutely delightful! Be sure to check out my tips and tricks below to make the best scallops every time.
The Only Scallop Recipe You Need
Here’s why you’ll love this creamy garlic scallops recipe and why it’s a must-try!
- Scallops cooked to perfection: Scallops can be tricky—they go from perfect to overcooked in seconds. But with this recipe, you’ll achieve that beautiful golden crust on the outside and a tender, buttery center every single time.
- Mouthwatering, rich, creamy garlic sauce: This isn’t just any cream sauce—it’s rich, garlicky, and clings to every bite. So good, you’ll want to mop it up with bread or toss it with pasta (try it with fettuccine or linguine!).
- Better than restaurants and cheaper: Scallops are expensive at restaurants, but making them at home costs less—and tastes even better. Tender, perfectly seared scallops in a rich, creamy garlic sauce. So easy, you’ll never want to order them out again!
Ingredients You’ll Need
- Scallops
- Salt
- Black pepper
- Olive oil
- Butter
- Garlic
- Heavy whipping cream – You could use half-and-half for a lighter version, but skip the milk—it won’t thicken properly.
- Water
- White wine – You could use Japanese cooking sake instead of white wine, or just skip it for an alcohol-free version.
- Cayenne pepper – You could swap in paprika for a milder flavor.
- Parsley
- Lemon wedges
Check out the recipe card below for the full ingredient details.
Shopping Guide: Opt for natural, dry-packed scallops for the best flavor and texture. They should be milky white, slightly firm, and never slippery. Avoid wet scallops—they’re treated with preservatives and hold too much water, which prevents a good sear. You can find dry-packed scallops at Whole Foods, Costco, or your local seafood market.
How To Make Creamy Garlic Scallops
Begin by rinsing the scallops and patting them dry with paper towels—this helps them sear properly. Season with salt and black pepper.
Heat a skillet with olive oil and butter. Once hot, add the scallops and let them sear until they develop a beautiful golden crust on both sides. Be careful not to overcook them; they should be just firm yet tender inside. Remove them from the skillet and set aside.
In the same skillet, add the garlic and sauté until fragrant. If it looks a bit dry, add a splash of olive oil. Next, pour in the cream, water, and wine (if using), along with some salt and cayenne. Allow everything to simmer gently until the sauce thickens slightly.
Gently return the scallops to the pan, then sprinkle in the chopped parsley and toss in the lemon wedges. Stir quickly to coat the scallops in the creamy sauce. Turn off the heat, and you’re ready to enjoy!
Secrets To The Best Creamy Garlic Scallops
- Always opt for dry-packed scallops—wet ones release too much liquid and won’t sear properly. Dry-packed scallops brown beautifully and have a naturally sweet flavor that makes all the difference.
- Moisture is the enemy of a good sear. Ensure those scallops are dry! I press them with paper towels until there’s no moisture left.
- Don’t crowd the pan! If the scallops are too close together, they’ll steam instead of achieving that beautiful sear. Cook in batches if necessary. They cook quickly—just 1.5 to 2 minutes per side. Flip when you see that golden crust, and remove them from the heat as soon as they turn opaque. Overcooked scallops? No one wants rubbery scallops.
Frequently Asked Questions
Frozen scallops work too. Just thaw them overnight in the fridge, then pat them completely dry with paper towels before cooking. You need them nice and dry to achieve that perfect sear.
Yes. You can include shrimp, mussels, or clams for a seafood medley. Just adjust the cooking times to ensure everything is cooked perfectly.
Scallops are best fresh, but you can prepare the sauce in advance and warm it up gently when you’re ready. Just cook the scallops right before serving—they’re quick, and that way, they stay perfectly tender.
Get that skillet nice and hot before adding the scallops! I prefer using a mix of olive oil and butter—it aids in searing and keeps them from sticking. Don’t forget to dry the scallops thoroughly first—any moisture will interfere with that perfect golden crust.
Store them in an airtight container in the fridge for up to 2 days. When reheating, do it slowly on the stovetop—overcooked scallops aren’t enjoyable.
This scallop recipe contains only 242 calories per serving.
What To Serve With Creamy Garlic Scallops
This dish pairs perfectly with pasta or rice—try it with Parmesan Garlic Noodles or Easy Spaghetti. If you’re looking for a lighter option without the cream sauce, check out my Garlic Scallops recipe!
For an easy and wholesome weeknight dinner, I recommend the following recipes:
