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scallops in garlic cream sauce

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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, and it is just as delicious either way. That's why I listed that ingredient as optional.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Saute

Ingredients For scallops in garlic cream sauce

  • 1 lb
    scallops (i use bay scallops, but sea scallops would work just fine - just be sure to have at least one per person)
  • 2-3 Tbsp
    butter
  • 2 clove
    garlic, crushed
  • 3 Tbsp
    chopped parsley
  • 2
    scallions (green onions), sliced thinly
  • 1/4 c
    white wine (optional)
  • 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1/2 cup
    cream

How To Make scallops in garlic cream sauce

  • 1
    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.
  • 2
    Add the scallops; simmer for another 5 minutes.
  • 3
    Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
  • 4
    Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.
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