Why You’ll Love This Recipe
- Tender scallops with a golden seared crust
- Rich and creamy sauce full of flavor
- Quick and easy enough for weeknights
- Elegant dish perfect for special occasions
- Pairs beautifully with pasta, rice, or vegetables
- Restaurant-style meal made at home
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound sea scallops
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- 1/4 cup chicken or seafood broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Directions
- Pat the scallops dry thoroughly with paper towels and season lightly with salt and black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the scallops in a single layer and sear for 2–3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium and add the remaining butter.
- Sauté the shallot until softened, then add the garlic and cook for about 30 seconds.
- Pour in the broth and simmer for 1–2 minutes.
- Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
- Add the lemon juice and adjust seasoning if needed.
- Return the scallops to the skillet and spoon the cream sauce over them.
- Garnish with fresh parsley and serve immediately.
Servings and timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Add spinach or mushrooms to the cream sauce.
- Use white wine in place of some broth for extra depth of flavor.
- Add red pepper flakes for a hint of spice.
- Serve over pasta, mashed potatoes, or risotto.
- Use shrimp instead of scallops for a different seafood variation.
Storage/Reheating
Store leftover scallops and cream sauce in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat until heated through. Avoid overheating, as scallops can become rubbery. Add a splash of cream or broth if the sauce thickens too much.
Freezing is not recommended because cream sauces can separate after thawing.
FAQs
What type of scallops should I use?
Large sea scallops are ideal because they sear beautifully and remain tender.
How do I get a golden crust on scallops?
Pat them very dry and avoid overcrowding the pan while searing.
Why are my scallops rubbery?
Overcooking is the most common cause. Scallops cook very quickly.
Can I use frozen scallops?
Yes, thaw them completely and dry them well before cooking.
What can I serve with scallops and cream sauce?
Pasta, rice, mashed potatoes, asparagus, or roasted vegetables pair wonderfully.
Can I make the sauce lighter?
Yes, substitute half-and-half or milk for part of the heavy cream.
Is Parmesan necessary?
No, but it adds richness and helps thicken the sauce.
Can I add herbs to the sauce?
Yes, thyme, parsley, or chives work very well.
How do I know when scallops are done?
They should be opaque and slightly firm while still tender inside.
Can I make this dish ahead of time?
The sauce can be prepared ahead, but scallops are best cooked fresh for the best texture.
Conclusion
Scallops with Cream Sauce is a luxurious yet simple seafood dish that combines perfectly seared scallops with a rich and creamy sauce. Quick enough for a weeknight dinner yet elegant enough for entertaining, this recipe delivers impressive flavor and comforting texture in every bite.
PrintScallop Recipe with Cream Sauce
Scallops with Cream Sauce is an elegant seafood dish featuring tender golden-seared scallops served in a rich and velvety cream sauce. This restaurant-quality recipe comes together quickly and delivers a perfect balance of delicate seafood flavor and creamy comfort.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 1 pound sea scallops
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- 1/4 cup chicken or seafood broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley for garnish
Instructions
- Pat the scallops dry thoroughly with paper towels and season lightly with salt and black pepper.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the scallops in a single layer and sear for 2 to 3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- Reduce the heat to medium and add the remaining butter.
- Sauté the shallot until softened, then add the garlic and cook for about 30 seconds.
- Pour in the broth and simmer for 1 to 2 minutes.
- Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
- Add the lemon juice and adjust seasoning if needed.
- Return the scallops to the skillet and spoon the cream sauce over them.
- Garnish with fresh parsley and serve immediately.
Notes
- Add spinach or mushrooms for extra flavor and texture.
- White wine can replace part of the broth for deeper flavor.
- Red pepper flakes add a mild spicy kick.
- Serve over pasta, mashed potatoes, or risotto.
- Shrimp can be substituted for scallops if desired.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently over low heat to avoid overcooking the scallops.
- Freezing is not recommended because cream sauces may separate.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 95 mg
