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

Units Scale

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

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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