Ingredients

For the Scallops

• 1½ lbs large sea scallops, side muscle removed
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder

For the Creamy Garlic Herb Sauce

• 2 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• ½ cup heavy cream
• ½ cup chicken or seafood broth
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon dried parsley
• ¼ teaspoon red pepper flakes, optional
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Prepare the Scallops

Pat the scallops very dry with paper towels. Removing excess moisture is important for getting a crispy golden crust.

Season both sides with salt, black pepper, and garlic powder.

2. Sear the Scallops

Heat a large skillet over medium-high to high heat.

Add the olive oil. Once the oil is hot and shimmering, carefully place the scallops in the pan in a single layer. Do not overcrowd the skillet.

Sear for about 2–3 minutes, without moving them, until the bottom develops a deep golden-brown crust.

Flip the scallops and add 2 tablespoons butter. Cook for another 1½–2 minutes, spooning the melted butter over the scallops.

Remove the scallops from the skillet and set aside.

3. Make the Garlic Herb Sauce

Reduce the heat to medium.

Add 2 tablespoons butter to the same skillet. Add the minced garlic and sauté for about 30–60 seconds, until fragrant. Do not let the garlic burn.

Pour in the chicken or seafood broth and scrape up the browned bits from the bottom of the pan.

Simmer for about 2 minutes.

4. Add the Cream and Parmesan

Pour in the heavy cream and stir well.

Add Parmesan cheese, Italian seasoning, dried parsley, and red pepper flakes if using.

Simmer gently for 2–4 minutes, stirring frequently, until the sauce becomes creamy and slightly thickened.

Stir in the fresh lemon juice.

Taste and adjust with salt and black pepper.

5. Finish the Dish

Return the seared scallops to the skillet.

Spoon the creamy garlic herb sauce over them and gently warm for about 1 minute. Avoid overcooking the scallops.

Garnish with fresh parsley.

Serve immediately with the creamy sauce spooned generously over the scallops.

Serving Suggestions

Serve these scallops with:

• Garlic butter pasta
• Mashed potatoes
• Cauliflower mash
• Steamed asparagus
• Roasted broccoli
• Zucchini noodles
• Cauliflower rice
• Crusty garlic bread
• A fresh green salad

Nutrition Information

Approximate nutrition per serving
Based on 4 servings:

• Calories: ~520 kcal
• Protein: ~43 g
• Total Fat: ~34 g
• Saturated Fat: ~19 g
• Carbohydrates: ~10 g
• Fiber: ~1 g
• Net Carbs: ~9 g
• Sugar: ~2 g
• Cholesterol: ~175 mg
• Sodium: ~1,050 mg

Nutrition can vary depending on the size of the scallops, amount of Parmesan, broth, and other ingredients used.

Nut Information

• Contains tree nuts: No
• Contains peanuts: No
• Contains almonds: No
• Contains walnuts: No
• Contains cashews: No
• Contains pistachios: No
• Contains pecans: No
• Contains coconut: No

Allergy note: Scallops are shellfish, so this recipe is not suitable for people with shellfish allergies. Parmesan and heavy cream are dairy products.

Q/S — Questions & Tips

Q: How do I get the scallops really crispy?
A: Pat them extremely dry before seasoning and make sure the skillet is very hot. Avoid moving them while the first side is searing.

Q: Can I use frozen scallops?
A: Yes. Thaw them completely in the refrigerator and pat them very dry before cooking.

Q: Why did my scallops release water?
A: They may have been too wet, the pan may not have been hot enough, or the skillet may have been overcrowded.

Q: Can I make this recipe low-carb?
A: Yes. Serve the scallops with cauliflower mash, zucchini noodles, asparagus, or cauliflower rice instead of pasta or potatoes.

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Heavy cream gives the best creamy consistency.

Q: Can I use shrimp instead of scallops?
A: Yes. Shrimp can be substituted, but cooking time will be shorter.

Q: How do I know when scallops are done?
A: They should be opaque in the center and lightly firm when pressed. Avoid overcooking because scallops can quickly become rubbery.

Q: Can I prepare the sauce ahead of time?
A: Yes, but it is best served fresh. If reheating, use low heat and stir gently to prevent the cream sauce from separating.

Q: What makes the sauce extra flavorful?
A: Sautéing the garlic in butter and scraping the browned bits from the skillet after searing the scallops adds excellent flavor.

Q: Can I add more garlic?
A: Absolutely. If you love garlic, you can increase the amount to 5–6 cloves.