Creamy Garlic Butter Scallops with Herb Cream Sauce

Ingredients

For the scallops

• 1 lb (450 g) large sea scallops, thawed if frozen

• 1 tbsp olive oil

• 2 tbsp unsalted butter, divided

• 1 tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp dried thyme

• ¼ tsp black pepper

• ¼ tsp salt, or to taste

• ¼ tsp cayenne pepper (optional)

• 1 tbsp fresh lemon juice

For the creamy garlic-herb sauce

• 1 tbsp butter

• 3 garlic cloves, finely minced

• ¾ cup heavy cream

• ⅓ cup freshly grated Parmesan cheese

• 1 tsp lemon juice

• 1 tbsp chopped fresh parsley

• 1 tbsp chopped chives (optional)

• Salt and black pepper, to taste

Step-by-step instructions

1. Prepare the scallops

Pat the scallops dry with paper towels. Remove the small tough side muscle if present. Mix the paprika, garlic powder, onion powder, thyme, pepper, salt, and optional cayenne. Season the scallops evenly.

2. Sear until golden

Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Arrange the scallops in a single layer without overcrowding.

Cook for approximately 2–3 minutes per side, adjusting for their size, until deeply golden and cooked through. Transfer to a clean plate.

3. Make the creamy sauce

Reduce the heat to medium-low. Add 1 tablespoon butter and the minced garlic. Cook for about 30 seconds, without allowing the garlic to burn.

Pour in the heavy cream and stir gently. Add Parmesan, lemon juice, and a little black pepper. Simmer gently for 2–4 minutes until the sauce thickens slightly.

4. Add the herbs

Stir in the parsley and optional chives. Taste and adjust the salt and lemon juice. Avoid boiling the sauce vigorously, as it may separate.

5. Plate and serve

Arrange the golden scallops on a serving plate. Pour the creamy garlic-herb sauce into a small bowl and garnish with parsley. Serve immediately with lemon wedges, mashed potatoes, rice, or steamed vegetables.

Cooking and safety notes

• Seafood safety: Cook scallops until the centers are opaque and firm; the recommended safe internal temperature for seafood is 145°F (63°C).

• Frozen scallops: Thaw in the refrigerator and pat thoroughly dry before searing.

• Avoid overcrowding: Cook in batches if needed for a better golden crust.

• Storage: Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently.

Nutrition information

Estimated per serving, assuming 4 servings.

Actual values vary with scallop size and the amount of cream, butter, and cheese used.

Nut and allergen information

• Tree nuts/peanuts: No nuts are intentionally included.

• Contains: Shellfish and dairy (butter, cream, Parmesan).

• Possible cross-contact: Check ingredient labels if cooking for anyone with allergies.

• Gluten-free: Naturally gluten-free when all packaged ingredients are verified gluten-free.

Quick Q&A

Can I make it without Parmesan? Yes. Leave it out and simmer the cream a little longer.

Can I use shrimp instead? Yes, but cook the shrimp until opaque and fully cooked; timing will vary with size.

How do I get the same dark crust as the photo? Dry the scallops well, use a hot skillet, and avoid moving them too soon. Paprika and a little cayenne create a deeper reddish crust.

Can I prepare the sauce ahead? It is best made fresh, but you can prepare it shortly before serving and rewarm it gently.