Scallops in Garlic Cream Sauce

Vickie Parks


I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare, and the sauce really complements the scallops. I've prepared this with and without the wine, and it is just as delicious either way. That's why I listed that ingredient as optional.


★★★★★ 1 vote

15 Min
15 Min


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  • 1 lb
    scallops (i use bay scallops, but sea scallops would work just fine - just be sure to have at least one per person)
  • 2-3 Tbsp
  • 2 clove
    garlic, crushed
  • 3 Tbsp
    chopped parsley
  • 2
    scallions (green onions), sliced thinly
  • 1/4 c
    white wine (optional)
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/2 cup

How to Make Scallops in Garlic Cream Sauce


  1. Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
  2. Add the scallops; simmer for another 5 minutes.
  3. Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
  4. Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

Printable Recipe Card

About Scallops in Garlic Cream Sauce

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian
Dietary Needs: Low Carb
Other Tag: Quick & Easy

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