Best 4 Creamy Scrumptious Scallops Recipes

CREAMY GARLIC SCALLOPS

Steps:

• If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
• Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
• Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
• Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
• Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
• Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
• Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

CREAMY GARLIC BUTTER SCALLOPS WITH PROSCIUTTO

Steps:

• Season the scallops with salt and pepper.
• In a medium size skillet heat the olive oil over medium high heat. Add the scallops to the skillet in a single layer and sear them on each side for about 1 to 2 minutes per side, or until it gets slightly golden. Remove the scallops from the skillet to a plate and set aside.
• In the same skillet add the chopped prosciutto and fry for about 3 to 5 minutes until nice and crispy. Add the butter and the garlic to the skillet and cook until the butter melts and the garlic becomes aromatic.
• Stir in the heavy cream, white wine and season with salt and pepper if necessary. The prosciutto could be a bit salty so there may not be a need for additional salt. Cook for about 2 minutes then add the scallops back to the skillet.
• Garnish with fresh parsley and chopped green onion and serve immediately.

CREAMY SCRUMPTIOUS SCALLOPS

Steps:

• Melt half of the butter in a medium frying pan , cook and turn the scallops for 4 minutes or until they are opaque and still soft and tender; transfer the scallops to a plate and set aside until the sauce is prepared.
• In the same frying pan melt the other half of the butter; as the butter melts add the cheese spread and mustard, whisk until smooth for about 2 minutes.
• Add the whipping cream; stir and bring to a boil, stir in the wine until combined and smooth, about 3 minutes.
• Return the cooked scallops to the pan, stir just until the scallops are warmed, about 2 minutes and then immediately remove the pan from the heat; do not overcook or the scallops will become rubbery.
• Place the scallops on three scallop shaped dishes or on small plates lined with lettuce. Sprinkle the crumbled blue cheese around the scallops; pour the cream sauce over the scallops.
• Slice the strawberries partly through leaving the green top to hold the slices together, Garnish with the sliced strawberry.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.