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
Units
Scale
- 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