CREAMY GARLIC SCALLOPS
Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavor! A silky and creamy garlic sauce with a hint of lemon coats crispy buttery scallops! With just a handful of ingredients, you are minutes away from having the most amazing scallops on your table!
Ingredients
- Salt and pepper to taste
- 3 garlic cloves, minced
- 2 tablespoons of butter
- 1 teaspoon of lemon juice
- 1 tablespoon of olive oil
- 3/4 cup heavy cream / whipping cream
- 1 pound of scallops see size note
- 1/4 cup chicken broth or dry white wine
- Chopped fresh parsley, to taste
Instructions
First, pat the scallops dry with paper towel. Cut off the hard lateral muscle that some scallops may still have (it looks whiter than the rest of the scallop). Season both sides of the scallops with S&P.
Then, add butter and oil to a skillet over medium-high heat. When the pan is hot, add the scallops and cook for 2-3 minutes / side. Do not overload the pan or move it around the pan.
Remove the pan from the heat, remove the scallops from the pan and set them aside. You can cover them with foil to keep them warm if you want.
Add the garlic, chicken broth and lemon juice. Return the pot to the heat and let it simmer for about 30 seconds - 1 minute, stirring to scrape off the brown bits.
Stir in the cream and cook for a few minutes until reduced to your liking. Return the scallops to the pot and let them warm up gently. The middle should be somewhat translucent - the scallops will get rubbery if overcooked. Give the sauce a taste and add more salt and pepper or lemon juice if needed. Garnish with fresh parsley and serve. Happy Cooking Time.
