Creamy Garlic Scallops

Creamy garlic scallops cooked in a white wine sauce with fresh parsley, capers, and lemon. This easy scallop recipe delivers restaurant-quality results in under 20 minutes, perfect for weeknight dinners or special occasions. Pan-seared for a golden crust, then simmered in a rich, flavorful cream sauce.

Seared king scallops in a rich garlic cream sauce with white wine, lemon, and capers. This elegant yet simple dish comes together in under 20 minutes—perfect for a special dinner or an impressive starter.

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Ingredients

Scallops

• 400 g (14 oz) extra-large king scallops (about 10–12)
• ¼ tsp salt
• ¼ tsp black pepper
• 1½ tbsp avocado oil

Pan Sauce

• 1 tbsp butter
• 2 cloves garlic, minced
• ¼ tsp chili flakes (red pepper flakes)
• ⅓ cup (80 ml) white wine
• ½ cup (120 ml) double (heavy) cream
• 1 tbsp lemon juice
• 1 tbsp capers in brine, drained
• 4 tbsp finely chopped fresh parsley

To Serve

• Lemon wedges
• Freshly ground black pepper

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Instructions

1. Prep the Scallops

Remove scallops from the fridge 15 minutes before cooking. Place them on a tray lined with paper towels. Pat dry with more paper towels, then cover with another layer and press gently. Let them sit for 10 minutes to remove excess moisture.

2. Season

Remove the top layer of paper towel. Season the scallops with salt and black pepper on both sides.

3. Sear the Scallops

Heat avocado oil in a large skillet over high heat until shimmering. Add the scallops in a single layer, leaving space between each.
Cook for 3–4 minutes until a deep golden crust forms. Turn the scallops and add the butter. Spoon the melted butter over the scallops as they finish cooking—about 60–90 seconds more. Transfer to a warmed plate.

4. Make the Sauce

Reduce the heat to medium. Add garlic and chili flakes to the pan and sauté for 30 seconds. Pour in the white wine and let it bubble for 1–2 minutes until reduced by half.

Stir in cream, lemon juice, and capers. Simmer for 1 more minute. Add chopped parsley, then return the scallops to the pan. Let them warm through in the sauce for 30 seconds.

5. Serve

Serve immediately with lemon wedges and a touch of black pepper.

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Tips

• Dry scallops thoroughly before searing for a better crust.
• Use a stainless steel or cast iron pan for the best caramelization.
• Don’t move the scallops once they’re in the pan—let them form a crust before flipping.
• Warm your serving plate to keep scallops hot.

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Variations and Substitutions

• No white wine? Substitute with low-sodium chicken or seafood stock.
• Lighten it up: Use half-and-half or single cream instead of heavy cream.
• Extra richness: Stir in a teaspoon of Dijon mustard with the cream.
• Herb swap: Try chives or tarragon in place of parsley.

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FAQs

Can I use frozen scallops?
Yes, but thaw them overnight in the fridge and dry them very thoroughly before cooking.

What wine works best?
Use a dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay.

How do I know the scallops are done?
They should be opaque all the way through and firm but not rubbery.

Can I make this ahead?
It’s best served fresh. However, you can prep all the ingredients ahead to save time.

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Serving Suggestions

• Serve over creamy mashed potatoes, risotto, or buttered pasta.
• Pair with a crisp green salad or steamed asparagus.
• Add a slice of crusty bread to mop up the sauce.

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Why You’ll Love This Recipe

• Quick and easy to prepare in under 20 minutes.
• Restaurant-quality flavor with simple ingredients.
• Ideal for date night, holidays, or entertaining guests.
• Rich, creamy sauce perfectly complements tender scallops.