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Creamy Scallops

Treat your loved ones to a delicious home-cooked meal with fork-tender scallops in a creamy herb-infused garlicky sauce. It is best served with pasta, rice, or bread, giving you an exquisite and fancy yet super affordable meal ready in less than 20 minutes. Very impressive, indeed! 🤩
Course Main Course
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 320kcal
Author Imma

Ingredients

Pan-Seared Scallops

  • ½-1 pounds (454g) sea scallops, about 1-inch thick
  • Salt and pepper, to taste
  • Creole seasoning, optional
  • 1-2 tablespoons (30ml) oil

Creamy Sauce

  • 1 tablespoon (14g) butter
  • 2 teaspoons (6g) garlic, minced
  • 2 teaspoons (2g) thyme
  • ¼ cup (2oz) wine, or substitute with broth
  • 1 cup (8oz) heavy or whipping cream
  • 1 tablespoon (15ml) Dijon mustard
  • Creole seasoning
  • 1 tablespoon (15ml) lemon juice
  • Salt and pepper, to taste
  • 1 tablespoon (3.84g) parsley, chopped

Instructions

  • Rinse the scallops with cold water and pat dry with paper towels.
  • Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear. Let it wait while you prepare the rest of the ingredients. 
  • Season the scallops with salt and pepper. You can also add salt-free Creole/Cajun seasoning.
  • Add oil to cast iron or skillet, then heat on medium to high heat until it reaches the smoking point.
  • Add oil to the cast-iron skillet, then heat on medium to high until it barely reaches the smoking point. (You don't want to burn your oil, either.)
  • Once the cast-iron skillet is hot, add the scallops, leaving space between them. Sear them on each side for about 3 minutes (until almost firm to the touch and golden brown). Remove and set aside. Let the pan cool for a minute before proceeding with the sauce.
  • Add butter to the skillet, followed by garlic and minced thyme, then saute for a minute or less. 
  • Add the white wine, stir and scrape up any brown bits from the side of the pan. Simmer for 1-2 minutes.
  • Add the heavy cream, mustard, Creole seasoning, and lemon juice, bring to a boil, then reduce the heat and simmer until the sauce thickens a bit, 2-3 minutes.
  • Return the scallops and any liquid that collects in the bowl to the pan. Stir them until coated with the sauce, and cook until warmed through.
  • Add salt and pepper to taste and garnish with chopped parsley. Serve with pasta or rice and a salad. Enjoy!

Notes

  • Be careful not to overcook your scallops, or they'll be chewy and rubbery.
  • Cooking time varies depending on the size of the scallops. I used large ones, and they took 2-3 minutes to cook on each side.
  • If using half-and-half, evaporated milk, or whole milk, I suggest skipping the lemon to prevent the sauce from curdling.
  • Don't worry if you can't find fresh scallops at your local seafood market because frozen scallops will do the trick.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 200g | Calories: 320kcal | Carbohydrates: 12g | Protein: 18g | Fat: 17g | Cholesterol: 69mg | Sodium: 753mg | Fiber: 1g | Sugar: 2g