Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour!
A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you’re minutes away from having the most incredible Creamy Garlic Scallops on your dinner table! People will think there’s a hidden chef in your kitchen!
Scallops
You have all been writing in to tell us how much you have been loving these Seared Garlic Butter Scallops that I HAD to try them in a creamy sauce! You guys are going to LOVE this low carb scallop recipe! Especially with Mother’s Day fast approaching.
How To Cook Scallops
This scallop recipe is just as easy as the original, with a creamy sauce consisting of 5 ingredients. FIVE!
- Butter — unsalted is the best option which allows you to better adjust your seasonings.
- Garlic — minced or finely diced. Use fresh if you can.
- White wine — completely optional! You can use broth (or stock) as a substitute or leave it out all together!
- Lemon juice — I only use 1 tablespoon in this recipe as I find it’s just enough in a creamy sauce like this one.
Sides To Go With Scallops
Creamy Garlic Scallops are perfect served with carb sides such as:
- Rice
- Pasta
- Mashed potatoes
- Scalloped potatoes
- Garlic bread to mop up the sauce!
Low Carb Options:
- Zucchini noodles
- Cauliflower rice
For more seafood recipes, try these!
Lemon Garlic Butter Scallops | Creamy Shrimp Piccata | Creamy Tuscan Salmon
Creamy Garlic Scallops
Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you’re minutes away from having the most incredible scallops on your dinner table!
- 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 (optional))
- 1 cup heavy cream ((light, full fat or thickened cream. For a lower fat option, use evaporated milk))
- 1 tablespoon lemon juice
- 1/4 cup chopped parsley
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If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
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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 over crowding the pan (work in batches if needed).
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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). Remove from skillet and transfer to a plate.
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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).
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Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
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Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
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Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).
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