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Scallop Recipe with Cream Sauce

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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.

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

  1. Pat the scallops dry thoroughly with paper towels and season lightly with salt and black pepper.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  3. 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.
  4. Reduce the heat to medium and add the remaining butter.
  5. Sauté the shallot until softened, then add the garlic and cook for about 30 seconds.
  6. Pour in the broth and simmer for 1 to 2 minutes.
  7. Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly.
  8. Add the lemon juice and adjust seasoning if needed.
  9. Return the scallops to the skillet and spoon the cream sauce over them.
  10. 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

Find it online: https://thefamilycooking.com/scallop-recipe-with-cream-sauce/