Creamy Garlic Scallops

Pat Duran


This is a quote from as is the photo and recipe. Check out the other recipes on this site, all are awesome, and worth the look.
"There is only one secret to cooking successful scallops, no matter what the recipe is- don't overcook them. If being pan-fried, scallops need only be cooked 1 1/2 minutes on each side. If poaching in milk or cream- about 5 minutes on the very outside. Any longer and scallops will resemble very expensive rubber."
Great served over pasta or rice or potatoes, mashed or baked.


★★★★★ 2 votes

5 Min
15 Min


  • 24 large
    scallops, fresh or frozen will do
  • 2 Tbsp
  • 2 clove
    garlic, crushed
  • 2 Tbsp
    chopped parsley
  • 3 Tbsp
    white wine
  • ·
    salt and pepper to taste
  • 1/2 c
    heavy cream

How to Make Creamy Garlic Scallops


  1. Melt butter in medium skillet, add garlic, parsley, wine, salt and pepper. Cover and simmer low for 15 minutes.
  2. If desired sear scallops for 1 minute on each side in a no stick skillet with 2 teaspoons of butter over medium low heat.
  3. Then add scallops and simmer for no more than 5 minutes. Uncover and stir in cream, heat but do not boil. Serve immediately with wide fettuccine pasta or rice or mashed or baked potato; with a side salad.

Printable Recipe Card

About Creamy Garlic Scallops

Course/Dish: Fish Other Sauces Seafood
Main Ingredient: Seafood
Regional Style: Australian

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