Best 3 Scallops In Garlic Cream Sauce Recipes

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**Dive into a culinary symphony of flavors with our delectable scallops in garlic cream sauce, a dish that tantalizes the taste buds and elevates your dining experience.**

**Savor the tender, succulent scallops, perfectly seared and enveloped in a rich, creamy sauce infused with aromatic garlic, a hint of tangy lemon, and a touch of white wine.**

**Indulge in three variations of this culinary masterpiece, each offering a unique twist on the classic:**

* **Classic Scallops in Garlic Cream Sauce:** Experience the timeless elegance of this traditional recipe, where the natural sweetness of the scallops shines through, complemented by the savory, garlicky sauce.

* **Scallops in Garlic Cream Sauce with Spinach:** Embark on a journey of vibrant flavors as tender spinach leaves mingle with the scallops, adding a delightful pop of color, texture, and a boost of nutrients to the dish.

* **Scallops in Garlic Cream Sauce with Mushrooms:** Discover a symphony of umami as earthy mushrooms join the party, their meaty texture and rich flavor creating a harmonious balance with the scallops and creamy sauce.

**Prepare to be swept off your feet by the irresistible allure of scallops in garlic cream sauce, a dish that promises to leave you craving for more.**

Here are our top 3 tried and tested recipes!

CREAMY GARLIC SCALLOPS



Creamy Garlic Scallops image

Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!

Provided by Karina

Categories     Dinner

Time 10m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, (divided)
4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
Salt and fresh ground black pepper (to taste)
1/4 cup dry white wine (or broth (optional))
1 cup heavy cream ((light, full fat or thickened cream. For a lower fat option, use evaporated milk))
1 tablespoon lemon juice
1/4 cup chopped parsley

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).

Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving

SCALLOPS IN GARLIC CREAM SAUCE



Scallops in Garlic Cream Sauce image

I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.

Provided by Northwestgal

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb scallops
2 -3 tablespoons butter
2 garlic cloves, crushed
3 tablespoons chopped parsley
2 scallions or 2 green onions, sliced thinly
1/4 cup white wine (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cream

Steps:

  • Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
  • Add the scallops; simmer for another 5 minutes.
  • Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
  • Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

Tips:

  • Use fresh, high-quality scallops for the best flavor.
  • Season the scallops generously with salt and pepper before cooking.
  • Sear the scallops in a hot pan with butter or oil until they are golden brown and cooked through.
  • Do not overcrowd the pan when cooking the scallops, or they will not cook evenly.
  • Make sure the garlic is minced finely before adding it to the sauce.
  • Use a good quality white wine for the sauce, such as a Chardonnay or Pinot Grigio.
  • Simmer the sauce for a few minutes to allow the flavors to meld.
  • Serve the scallops immediately with the garlic cream sauce over pasta, rice, or vegetables.

Conclusion:

Scallops in Garlic Cream Sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared until golden brown and cooked through, then simmered in a creamy garlic sauce. The result is a tender, flavorful dish that is sure to impress your guests. This dish is also relatively easy to make, and can be prepared in under 30 minutes. So next time you are looking for a quick and easy seafood dish, give Scallops in Garlic Cream Sauce a try. You won't be disappointed!

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