Creamy Garlic Scallops

These creamy garlic scallops are great tasting with minimal ingredients and maximum flavour!

Yield:
4 servings
Category:
Seafood
Cuisine:
Canadian
Prep Time:
5 min
Cooking Time:
5 min
Total Time:
10 min

INGREDIENTS:

  • 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
  • 1 cup cream (light, or full fat )
  • 1 tablespoon lemon juice
  • 1/4 cup chopped parsley

DIRECTIONS:

  1. Thoroughly pat scallops dry with paper towels.
  2. 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 overcrowding the pan.
  3. 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). An instant read thermometer should read around 115 degrees. When sitting, the temperature will rise another 10 to 15 degrees. Remove from skillet and transfer to a plate.
  4. 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).
  5. Pour in wine 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 from the heat; stir in lemon juice and add the scallop

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