Golden, pan-seared sea scallops served with a luxurious garlic herb cream sauce — this dish is the epitome of refined simplicity. With their crisp crust and buttery interior, scallops pair beautifully with the rich, aromatic sauce, creating an elegant and flavorful entrée ideal for dinner parties, romantic evenings, or any time you want to elevate your seafood game.
Why You’ll Love This Recipe
This recipe is quick, sophisticated, and packed with flavor. Scallops cook in just minutes, and the creamy herb sauce is both decadent and easy to prepare. It’s a versatile dish that feels restaurant-worthy but is achievable at home with minimal effort. Whether paired with pasta, risotto, or crusty bread, the result is an impressive meal that comes together in under 30 minutes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb large sea scallops (about 12)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
For the garlic herb cream sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/2 cup dry white wine (or seafood broth)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and pepper to taste
Directions
- Prepare the scallops: Pat the scallops dry thoroughly with paper towels. Season both sides with salt and freshly ground black pepper.
- Sear the scallops: Heat olive oil and butter in a large skillet over medium-high heat. When the pan is hot and shimmering, add the scallops in a single layer without crowding. Sear for 2–3 minutes per side until a deep golden crust forms. Remove and set aside.
- Make the sauce base: In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
- Deglaze and reduce: Pour in the white wine (or seafood broth), scraping the bottom of the pan to loosen any browned bits. Simmer for 2 minutes to reduce slightly.
- Finish the sauce: Stir in the heavy cream, Parmesan cheese, Dijon mustard, parsley, thyme, salt, and pepper. Simmer for 2–3 more minutes until the sauce thickens.
- Combine: Return the scallops to the skillet, spoon sauce over them, and warm through for 1 minute.
- Serve: Plate immediately, garnished with additional fresh parsley if desired.
Servings and timing
This recipe serves 2–3 people as a main course or 4 people as an appetizer.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Add lemon zest: For a bright finish, stir in a touch of lemon zest to the sauce.
- Make it spicy: Add a pinch of red pepper flakes to the cream sauce for subtle heat.
- Swap the protein: Use shrimp or chicken breast in place of scallops if desired.
- Herb swap: Try tarragon or basil instead of thyme for a different flavor profile.
- Lighter version: Use half-and-half instead of heavy cream for a lighter sauce, though it may be less thick.
Storage/Reheating
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat: Gently reheat in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. Avoid overcooking the scallops during reheating, as they can become rubbery.
Note: This dish is best enjoyed fresh, as scallops can lose their delicate texture when reheated.
FAQs
How do I know when scallops are done?
Scallops are done when they are opaque in the center and have a golden sear on the outside. They should feel springy to the touch, not firm.
Why are my scallops not searing properly?
Ensure the scallops are completely dry and the pan is very hot. Overcrowding the pan or using wet scallops will prevent browning.
Can I use frozen scallops?
Yes. Thaw frozen scallops completely in the refrigerator and pat dry thoroughly before searing.
What wine pairs best with this dish?
A dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio pairs well both in the sauce and as a serving beverage.
Can I omit the wine?
Yes. Use seafood broth or chicken broth as a substitute for wine in the sauce.
Is this dish gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just confirm that your Dijon mustard and Parmesan cheese are certified gluten-free.
What can I serve with seared scallops?
Great side options include risotto, mashed potatoes, buttered pasta, sautéed greens, or crusty bread to soak up the sauce.
How thick should the cream sauce be?
The sauce should coat the back of a spoon but not be overly thick. Reduce gently until the desired consistency is reached.
Can I make the sauce ahead of time?
You can make the sauce ahead and refrigerate it, but for best results, sear and serve the scallops fresh to preserve their texture.
Do I need to remove the side muscle from scallops?
Yes, if present, remove the small, tough side muscle (a crescent-shaped piece) before cooking for the best texture.
Conclusion
Seared Scallops with Garlic Herb Cream Sauce is a dish that delivers restaurant-quality elegance with ease. The crisp, golden scallops and rich, aromatic sauce create a balance of flavor and texture that’s sure to impress. Whether you’re planning a romantic meal or simply craving an elevated seafood experience, this recipe offers both sophistication and simplicity — a true centerpiece for any refined dinner at home.
Print
Seared Scallops with Garlic Herb Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French
Description
Golden seared sea scallops nestled in a silky garlic herb cream sauce — elegant, buttery, and bursting with flavor, perfect for date nights or elevated seafood dinners.
Ingredients
- 1 lb large sea scallops (about 12)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 2 tablespoons butter (for sauce)
- 3 garlic cloves, minced
- 1/2 cup dry white wine (or seafood broth)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- Salt and pepper to taste
Instructions
- Pat scallops dry with paper towels and season both sides with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Once hot and shimmering, add scallops in a single layer, spacing them out.
- Sear scallops for about 2–3 minutes per side until a deep golden crust forms. Remove from skillet and set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Deglaze with white wine (or broth), scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
- Stir in heavy cream, Parmesan, Dijon mustard, thyme, parsley, salt, and pepper. Simmer for 2–3 minutes until thickened.
- Return scallops to the pan and spoon sauce over them. Heat gently for 1 minute to warm through.
- Serve immediately, garnished with more fresh parsley.
Notes
- Make sure scallops are very dry to ensure a proper sear.
- Do not overcrowd the pan or the scallops will steam instead of sear.
- Substitute seafood broth for wine if preferred.
- This dish pairs beautifully with risotto, pasta, or crusty bread.
Nutrition
- Serving Size: 3 scallops with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 21g
- Cholesterol: 95mg
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