Description
A sumptuous scallop recipe featuring seared scallops served in a rich and creamy garlic white wine sauce, garnished with fresh parsley for an elegant and flavorful dish ready in just 25 minutes.
Ingredients
Scale
Seafood
- 1 pound scallops
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
Liquids
- 1/2 cup white wine
Produce
- 2 cloves garlic, minced
- Fresh parsley for garnish
Seasonings
- Salt to taste
- Black pepper to taste
Instructions
- Heat the butter: In a pan set over medium heat, melt the butter until it is hot and ready for cooking.
- Sauté the garlic: Add minced garlic to the melted butter and sauté until fragrant, releasing its aroma but not browning—approximately 1 minute.
- Cook the scallops: Place the scallops in the pan, season them with salt and black pepper, and cook for 2-3 minutes on each side until they develop a golden brown crust.
- Set scallops aside: Remove the cooked scallops from the pan and set them aside to keep warm.
- Simmer the white wine: Pour white wine into the pan and let it simmer for 2 minutes to reduce slightly and concentrate the flavors.
- Create the cream sauce: Add the heavy cream to the pan and stir continuously until the sauce is thoroughly combined and begins to thicken.
- Return scallops to pan: Place the scallops back into the cream sauce and cook for an additional minute to meld flavors and heat through.
- Garnish and serve: Remove from heat, garnish with fresh parsley, and serve immediately for a deliciously creamy scallop dish.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Do not overcrowd the pan when searing scallops to ensure even browning.
- Serve with crusty bread or over pasta to soak up the cream sauce.
- Pat scallops dry before cooking to prevent steaming and ensure a nice sear.
- Cooking time may vary slightly depending on scallop size; avoid overcooking to maintain tender texture.
