If you’ve ever wanted to bring fine dining to your own kitchen, this Restaurant-Style Creamy Scallops recipe is the way to go. These buttery, tender scallops are smothered in a luscious, creamy sauce that feels as fancy as it tastes. They’re elegant enough for dinner parties but easy enough for a cozy weeknight treat.
Why You’ll Love This Recipe?
Creamy scallops are a restaurant classic for a reason—tender seared scallops meet a rich, dreamy cream sauce that’s just pure comfort on a plate. This recipe will help you achieve that same luxurious taste at home. With the perfect balance of flavors and textures, these scallops will impress family or guests alike.
Ingredients
Here’s a quick overview of what you’ll need to whip up these restaurant-style scallops. The full ingredient list is at the end of this post for your convenience:
- Fresh sea scallops
- Heavy cream
- Garlic
- White wine
- Butter
- Fresh parsley
- Lemon juice
- Olive oil
- Salt and pepper
Don’t worry, the full ingredient breakdown with precise measurements is listed at the bottom.
Directions
Making these creamy scallops is easier than you think. Follow these steps to restaurant-worthy perfection:
- Prep the scallops: Pat them dry with a paper towel and season with a pinch of salt and pepper.
- Sear the scallops: Heat a skillet over medium-high heat and add olive oil. Once hot, add the scallops and sear for about 2-3 minutes per side until golden brown. Remove and set aside.
- Make the sauce: In the same skillet, add butter and minced garlic. Stir for 30 seconds until fragrant. Pour in white wine and scrape up the browned bits from the bottom of the pan. Let simmer for 2-3 minutes.
- Add cream: Pour in the heavy cream and stir until thickened. Add a dash of lemon juice and fresh parsley.
- Combine & serve: Add the scallops back to the sauce and let them simmer for 1-2 minutes until they’re fully coated and warmed through.
Garnish with a bit more parsley and serve hot.
Expert Tips and Tricks
- Use fresh scallops: Freshness makes all the difference here. Avoid frozen scallops if you can.
- Don’t overcrowd the pan: Give the scallops enough space to sear properly without steaming.
- Balance the flavors: Taste as you go! Adjust lemon juice or white wine to your preferences.
Recipe Variations and Possible Substitutions
Looking for ways to tweak this recipe? Here are some ideas:
- Swap out the white wine for dry vermouth or a splash of sherry for added depth.
- Replace heavy cream with half-and-half for a slightly lighter version.
- Add mushrooms or capers to the sauce for an extra flavor boost.
Serving and Pairing Suggestions
These creamy scallops pair beautifully with garlic butter pasta, risotto, or even crusty bread. A crisp green salad with a light vinaigrette is a great complement to balance the richness of the dish. Pair with a glass of Chardonnay or Pinot Grigio to really elevate the experience.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat on the stovetop over low heat or in the microwave, adding a little cream or broth if the sauce has thickened too much.
4 FAQs
1. Can I use frozen scallops?
Yes, just make sure to thaw them completely and pat them dry to avoid excess moisture.
2. What’s the best way to tell when scallops are done cooking?
They should be opaque in the center and golden brown on the outside.
3. How can I make this dish dairy-free?
You could swap heavy cream for a non-dairy alternative like oat milk or almond cream.
4. What side dishes pair best with creamy scallops?
Risotto, pasta, or roasted vegetables are all excellent options to soak up that delicious sauce.
Conclusion
These Restaurant-Style Creamy Scallops are an absolute showstopper. They’re simple enough to prepare on a weeknight but elegant enough to serve at a dinner party. Creamy, buttery, and oh-so-satisfying—this is one recipe you’ll make again and again.
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Restaurant-Style Creamy Scallops: The Perfect Elegant Dish
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, French
Description
Indulge in these Restaurant-Style Creamy Scallops, featuring perfectly seared scallops served in a luscious, velvety cream sauce. This elegant yet easy dish is perfect for impressing guests or treating yourself to a luxurious dinner, with rich flavors and delicate textures.
Ingredients
- 1 pound sea scallops, cleaned and patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon lemon juice (optional for brightness)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops and cook for 2–3 minutes per side, until golden brown and just cooked through. Remove the scallops from the pan and set aside.
- In the same pan, add butter and sauté the shallot and garlic until fragrant and softened, about 2 minutes.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3–4 minutes.
- Lower the heat and stir in the heavy cream and Dijon mustard. Simmer for 3–5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.
- Return the scallops to the pan and gently stir to coat in the creamy sauce. Heat through for another 2–3 minutes.
- Garnish with fresh parsley and a squeeze of lemon juice before serving.
Notes
- Make sure to pat the scallops dry before cooking to get a nice sear.
- For an added touch, serve with pasta or mashed potatoes to soak up the rich sauce.
Nutrition
- Serving Size: 3–4 scallops with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 85mg