One of the best scallop meals I’ve ever had is simple, creamy, and delicious: Creamy Garlic Scallops. Compared to eating out, this takes only 15 minutes and is both cheaper and faster.
My favorite type of seafood is scallops. The saline sweetness and the sensitive texture are two of my favorite things about this fish. I’m in the mood for scallop meals after all the turkey and stuffing I ate over the holidays.
Scallops are pricey to eat out, so making them at home is always a better option. These creamy garlic scallops are really easy to cook. The following items are required for the recipe:
- Pan-sear the scallops in butter and olive oil.
- Salt and ground black pepper
- Raw scallops are milky in color, opaque, and soft (not slippery) to the touch.
- The creamy and thick sauce is made with heavy whipping cream.
Everything turned out so well that I ate it all myself.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 616 calories.
With this recipe, what are its complementary dishes?
Pair this dish with either pasta or rice for the most remarkable results, such as Parmesan garlic noodles or simple spaghetti. I’ve got a recipe for garlic scallops if you prefer a cream-free dinner. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- EASY SPAGHETTI
- SAUTEED ASPARAGUS
- SKILLET GARLIC BREAD
- CILANTRO LIME RICE
- 1/8 teaspoon cayenne pepper
- 1 tablespoon melted butter
- 1/4 cup of distilled water
- 2 tbsps. white wine or Japanese cooking sake, optional
- 1 teaspoon chopped parsley leaves
- 1 tablespoon olive oil
- ground black pepper
- 1 slice quartered lemon wedges, for garnishing, optional
- 3 tablespoons heavy whipping cream
- 1 lb. jumbo raw scallops
- salt to taste
- 2 cloves garlic, minced
- Clean and pat dry the scallops with paper towels. Salt and black pepper are both excellent additions to the seasoning.
- A skillet slathered with butter and olive oil, ready to use. Don’t overcook the scallops; just brown them on both sides in a hot pan. Get rid of and store.
- Cook the garlic for 5 minutes in the same pan. A few drops of olive oil might be added if desired. Using a big pot, bring the ingredients to a boil over medium-high heat while continually stirring. It should be brought to low heat and left for a few minutes after it has reached a low boil. Incorporate chopped parsley and lemon slices into the skillet and serve soon after reintroducing the scallops.
- For this recipe, only use fresh, raw scallops (not those handled with water). Scallops in their natural state have a creamy tint, are opaque (rather than transparent), and are slick to the touch. Whole Foods, Costco, and local seafood markets carry fresh, natural scallops.