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Seared Scallops in Creamy Garlic Sauce: Golden Perfection in Every Bite

There’s a reason scallops are often reserved for special dinners—they carry a natural sweetness and delicate texture that feels luxurious on the palate. When paired with a creamy garlic sauce, these golden treasures transform a simple meal into an elegant culinary experience. This recipe balances rich flavors and quick cooking to create a dish that’s both indulgent and approachable.

Ingredients

For the scallops:

12 large sea scallops, patted dry
Salt and black pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil

For the creamy garlic sauce:

3 tablespoons unsalted butter
4 cloves garlic, finely minced
1/2 cup heavy cream
1/4 cup dry white wine (optional but recommended)
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Prepare the Scallops

Start by gently patting your scallops dry with a paper towel. Moisture is the enemy of a good sear; too much water and the scallops will steam instead of forming that golden crust. Season both sides with salt and freshly ground black pepper.

Step 2: Sear the Scallops

Heat a large skillet over medium-high heat. Add olive oil and butter. Once the butter has melted and begins to foam, carefully place the scallops in the pan, ensuring they don’t touch each other.

Sear for 2-3 minutes on the first side without moving them—this forms a beautiful golden crust. Flip carefully and sear for another 1-2 minutes. The scallops should be opaque in the center but still tender. Remove them from the pan and set aside on a warm plate.

Step 3: Make the Creamy Garlic Sauce

In the same skillet, reduce the heat to medium and add 3 tablespoons of butter. Add the minced garlic and sauté for 30-45 seconds until fragrant—be careful not to burn it.

Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom; these carry incredible flavor. Allow the wine to reduce by half.

Next, stir in the heavy cream and bring to a gentle simmer. Add Parmesan cheese and whisk until smooth and creamy. Season with salt and pepper to taste. The sauce should coat the back of a spoon but remain silky and pourable.