Creamy Garlic Scallops

Name: Creamy Garlic Scallops
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons olive oil; 1 1/4 pounds scallops; 2 tablespoons unsalted butter (divided); 4 -5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic); 1 pinch salt (to taste); 1 pinch cracked pepper (to taste); 1/4 cup dry white wine (or broth - optional); 1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk); 1 tablespoon lemon juice; 1/4 cup fresh parsley (chopped)

Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon, coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on you

⏱️ 10 menit 🔪 Persiapan: 5 menit 🔥 Masak: 5 menit 📊 Mudah ⭐ 5.0 (70) 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Cafe Delites

Bahan-bahan

4 porsi

2 tablespoons olive oil
1 1/4 pounds scallops
2 tablespoons unsalted butter (divided)
4 -5 cloves garlic (large, minced, or 1 1/2 tablespoons minced garlic)
1 pinch salt (to taste)
1 pinch cracked pepper (to taste)
1/4 cup dry white wine (or broth - optional)
1 cup heavy cream (light, full fat or thickened cream. For a lower fat option, use evaporated milk)
1 tablespoon lemon juice
1/4 cup fresh parsley (chopped)

Langkah-langkah

If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed). 
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley. 
Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).