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Quick and easy seared sea scallops served in a smooth, zesty garlic-Parmesan cream sauce, perfect over pasta, rice, or with a fresh salad.

Ingredients

Scale
  • 1 lb sea scallops (dry)
  • Sea salt or coarse kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 3 garlic cloves, pressed or minced
  • 3 tbsp chicken or vegetable stock (preferably low sodium)
  • 1 cup heavy whipping cream
  • 3/4 cup freshly grated Parmesan cheese
  • Salt, to taste
  • 1/2 lb fettuccine (or any preferred pasta)

Instructions

  1. Prep and measure all ingredients: mince garlic, grate Parmesan, measure stock and cream.
  2. If serving with pasta, bring a large pot of salted water to a boil and begin cooking pasta according to package directions; drain and set aside once finished.
  3. Rinse scallops briefly under cold water, pat thoroughly dry with paper towels, and remove the side muscle if present.
  4. Season scallops with sea salt and freshly cracked black pepper on both sides just before cooking.
  5. Heat a skillet over medium-high heat and add canola oil; heat until shimmering and just starting to smoke.
  6. Place scallops in the hot skillet with space between each to prevent steaming; do not move until ready to flip.
  7. Sear scallops until a deep golden crust forms, about 2 minutes per side, flipping in the same order you added them.
  8. Remove seared scallops from the pan and keep warm.
  9. Reduce heat to medium and melt unsalted butter in the same pan.
  10. Add minced garlic to the melted butter and cook briefly until fragrant but not browned.
  11. Pour in chicken or vegetable stock and scrape the pan to loosen browned bits.
  12. Add heavy whipping cream and stir to combine, warming for 1-2 minutes.
  13. Stir in freshly grated Parmesan until melted and sauce thickens slightly; taste and adjust salt as needed.
  14. Let sauce simmer gently for a couple of minutes to thicken.
  15. Return scallops to the pan just long enough to warm through, then remove from heat.
  16. Toss cooked pasta in the sauce to coat evenly, or pour sauce over pasta and arrange scallops on top.

Notes

Use dry sea scallops for best sear and flavor, avoiding ones soaked in preservatives., Low-sodium or no-salt-added stock is preferred; bone broth adds deeper flavor if available., For creamy sauce texture, heavy whipping cream is best; half-and-half may be substituted but avoid lighter dairy to prevent curdling., Freshly grate Parmesan cheese for best melt and flavor; microplane grater recommended., Store leftovers in airtight container in refrigerator up to 3-4 days., Reheat gently on stove over low heat, adding splash of stock, water, or cream to loosen sauce and avoid overcooking scallops., Freezing cooked scallops or cream sauce is not recommended as texture deteriorates; freeze raw dry scallops tightly wrapped up to 2 months if needed.

Nutrition

Find it online: https://cookerygood.com/seared-scallop-recipe-with-cream-sauce/