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These creamy garlic scallops are better than any restaurant—tender, buttery, and packed with flavor! Cooked in a rich garlic cream sauce, they come together in just 15 minutes and cost way less than dining out. Perfect for an easy yet fancy dinner at home!
Best Creamy Garlic Scallop Recipe
Scallops are one of my favorite seafood—they’re tender, buttery, and naturally sweet. After all the holiday feasting with turkey and heavy sides, I’m craving something different, and this creamy garlic scallop recipe hits the spot.
Scallops are crazy expensive at restaurants, but they’re so much cheaper to make at home—and just as good (if not better!). With my easy recipe, you’ll get perfectly seared scallops coated in a rich, garlicky cream sauce in just 15 minutes. Trust me, once you try this, you won’t want to order scallops out again. It’s fast, foolproof, and absolutely delicious! Be sure to check out my tips and tricks below to make the best scallops every time.
The Only Scallop Recipe You Need
Here’s why you’ll love this creamy garlic scallops recipe and why it’s a must-try!
- Scallops cooked to perfection. Scallops can be tricky—they go from perfect to overcooked in seconds. But with this recipe, you’ll get that beautiful golden crust on the outside and a tender, buttery center every single time.
- Mouthwatering, rich, creamy garlic sauce. This isn’t just any cream sauce—it’s rich, garlicky, and clings to every bite. So good, you’ll want to mop it up with bread like Skillet Garlic Bread or toss it with pasta (try it with fettuccine or linguine!).
- Better than restaurants and cheaper. Scallops are expensive at restaurants, but making them at home costs less—and tastes even better. Tender, perfectly seared scallops in a rich, creamy garlic sauce. So easy, you’ll never want to order them out again!
Ingredients You’ll Need
These creamy garlic scallops are very easy to prepare. The recipe calls for the following ingredients:
- Scallops
- Salt
- Black pepper
- Olive oil
- Butter
- Garlic
- Heavy whipping cream – You could use half-and-half for a lighter version, but skip the milk—it won’t thicken properly.
- Water
- White wine – You could use Japanese cooking sake instead of white wine, or just skip it for an alcohol-free version.
- Cayenne pepper – You could swap in paprika for a milder flavor.
- Parsley
- Lemon wedges
Check out the recipe card below for the full ingredient details.
Shopping Guide: Go for natural, dry-packed scallops for the best flavor and texture. They should be milky white, slightly firm, and never slippery. Avoid wet scallops—they’re treated with preservatives and hold too much water, which prevents a good sear. You can find dry-packed scallops at Whole Foods, Costco, or your local seafood market.
How To Make Creamy Garlic Scallops
Give the scallops a quick rinse, then pat them dry with paper towels—this helps them sear properly. Sprinkle on some salt and black pepper to season.
Heat up a skillet with some olive oil and butter. Once it’s hot, add the scallops and let them sear until they get that beautiful golden crust on both sides. Don’t overcook them—they should be just firm and still tender inside. Take them out and set them aside for now!
In the same skillet, toss in the garlic and let it sauté until it smells amazing. If it looks a little dry, you can add a splash of olive oil. Next, pour in the cream, water, and wine (if you’re using it), along with some salt and cayenne. Let everything simmer gently until the sauce thickens up a bit.
Gently place the scallops back into the pan, then sprinkle in the chopped parsley and toss in the lemon wedges. Give everything a quick stir to coat the scallops in that creamy sauce. Turn off the heat, and that’s it—you’re ready to dig in!
Secrets To The Best Creamy Garlic Scallops
- I always go for dry-packed scallops—wet ones release too much liquid and won’t sear properly. Dry-packed scallops brown beautifully and have a naturally sweet flavor that makes all the difference.
- Moisture is the enemy of a good sear. Make sure those scallops are dry! I always press them with paper towels until there’s no moisture left.
- Don’t crowd the pan! If the scallops are too close together, they’ll steam instead of getting that beautiful sear. Cook in batches if you need to. They cook fast—just 1.5 to 2 minutes per side. Flip when you see that golden crust, and take them off the heat as soon as they turn opaque. Overcooked scallops? Yeah, nobody wants rubbery scallops.
Frequently Asked Questions
Frozen scallops work too. Just thaw them overnight in the fridge, then pat them completely dry with paper towels before cooking. You need them nice and dry to get that perfect sear.
Yes. You can add shrimp, mussels, or clams for a seafood medley. Just adjust the cooking times to make sure everything is cooked just right.
Scallops are best fresh, but you can make the sauce ahead and warm it up gently when you’re ready. Just cook the scallops right before serving—they’re quick, and that way, they stay perfectly tender.
Get that skillet nice and hot before adding the scallops! I like using a mix of olive oil and butter—it helps with searing and keeps them from sticking. And don’t forget to dry the scallops really well first—any moisture will mess with that perfect golden crust.
Keep them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow on the stovetop—overcooked scallops aren’t fun.
This scallop recipe is only 242 calories per serving.
What To Serve With Creamy Garlic Scallops
This dish pairs perfectly with pasta or rice—try it with Parmesan Garlic Noodles or Easy Spaghetti. If you’re looking for a lighter option without the cream sauce, check out my Garlic Scallops recipe!
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Rinse the scallops and pat them dry with paper towels. Season with salt and black pepper.
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Heat a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, being careful not to overcook them. Remove and set aside.
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On the same skillet, add the garlic and sauté. Add a little olive oil if desired. Then, add the cream, water, wine, salt, and cayenne pepper. Bring the mixture to a gentle simmer until the sauce thickens slightly.
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Add the scallops back into the skillet, along with the chopped parsley leaves and lemon wedges. Turn off the heat and serve immediately.
Buy only natural scallops (untreated with water) for this recipe. Natural scallops are creamy in color, opaque, not transparent looking,and slippery when touched. You can get natural scallops at Whole Foods or Costco, or seafood stores.
Serving: 3people, Calories: 242kcal, Carbohydrates: 6g, Protein: 19g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 599mg, Potassium: 343mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 379IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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