Buttery Scallops in Silky Cream Sauce Recipe for Seafood Fans

Seafood enthusiasts adore this delectable scallop recipe with cream sauce that brings restaurant-quality elegance to your home kitchen.

Tender, succulent sea scallops promise a gourmet dining experience with minimal effort.

Perfectly seared scallops create a golden-brown exterior that locks in delicate, sweet flavors.

The rich, velvety cream sauce complements the delicate seafood with its luxurious texture and subtle herbs.

Each bite offers a harmonious blend of marine freshness and creamy indulgence.

Professional chefs and home cooks alike appreciate this simple yet sophisticated dish.

Prepare to impress your guests with this restaurant-worthy culinary masterpiece that transforms an ordinary meal into an extraordinary dining experience.

What Makes This Cream Sauce Scallop Dish Unique

• Elevate your weeknight dinner with this elegant yet effortless scallop dish that looks like a restaurant-quality meal but comes together in minutes.
• Learn professional cooking skills like perfectly searing scallops and creating a rich, velvety cream sauce without intimidating culinary training.
• Swap pasta types, adjust seasoning, or pair with different sides to make this recipe uniquely yours while maintaining its delicious core flavor profile.
• Achieve a luxurious meal that appears complicated but requires minimal ingredients and basic cooking skills, perfect for date nights or impressing dinner guests.

Ingredients in Scallops With Cream Sauce

Main Ingredients:

• Scallops: Sweet, tender shellfish that create a luxurious centerpiece for this creamy dish.

• Fettuccine, Pasta: Classic pasta that provides a smooth, rich base for the scallop cream sauce.

• Heavy Cream: Creates a rich, velvety texture that coats the scallops and pasta beautifully.
• Butter: Adds depth and smoothness to the sauce, enhancing overall flavor.
• Parmesan Cheese: Provides a salty, nutty undertone that complements the delicate scallops.

• Garlic: Adds a warm, aromatic depth to the sauce.
• Salt, Pepper: Essential seasonings that bring out the natural flavors of the scallops.

• Stock: Adds complexity and builds a flavorful foundation for the cream sauce.

• Canola Oil, Olive Oil: Creates a perfect searing environment for golden-brown scallops.

How to Make Scallops in Cream Sauce

Step 1: Cook Pasta

Boil fettuccine or your preferred pasta according to package instructions.

The pasta will be ready while you prepare the delightful scallops.

Step 2: Prepare Scallops

Rinse scallops under cold water and thoroughly dry them with paper towels.

Remove any tough side muscle for a tender bite.

Ensuring the scallops are completely dry helps create a beautiful golden crust.

Step 3: Sear Scallops

Heat a skillet over medium-high heat.

Add canola oil until it shimmers and just starts to smoke.

Season scallops with salt and pepper.

Carefully place scallops in the pan, leaving space between each.

Cook undisturbed for 2 minutes per side until they develop a gorgeous golden-brown exterior.

Step 4: Create Creamy Sauce

Remove scallops from the pan and set aside.

Reduce heat to medium and melt butter in the same skillet.

Add garlic and cook briefly until aromatic.

Pour in stock, scraping up the flavorful browned bits from the pan.

• Heavy cream
• Parmesan cheese

Simmer the sauce gently for a few minutes until it thickens and becomes luxuriously smooth.

Step 5: Combine and Serve

Return scallops to the sauce and warm through.

You can either toss the cooked pasta directly in the sauce or plate the pasta and pour the creamy sauce over the top.

Each method guarantees a mouthwatering meal that will impress everyone at the table.

Pro Tips for Creamy Scallops

• Pat scallops completely dry with paper towels to ensure a perfect golden-brown sear without steaming them.
• Use a heavy-bottomed skillet and heat oil until just smoking for the most even, crispy exterior on your scallops.
• Leave ample space between scallops in the pan to maintain high heat and achieve a restaurant-quality crust.
• Keep those browned bits in the pan when making sauce – they're packed with concentrated, delicious scallop essence.
• If the cream sauce breaks or becomes too thick, whisk in a splash of stock or water to restore smooth consistency.

Store and Reheat Creamy Scallops With Ease

• Transfer leftover scallops and sauce to an airtight container, seal tightly, and refrigerate for up to 2 days. Ensure the container is clean and free from moisture to maintain quality.
• Place cooled scallops and cream sauce in a freezer-safe container, leaving some space for expansion. Seal well and freeze for maximum 1 month. Label with date to track freshness.
• Gently warm scallops in a skillet over low-medium heat, adding a splash of cream or stock to prevent drying. Stir carefully to maintain texture and heat evenly for 3-4 minutes.
• Use 50% power to warm scallops in 30-second intervals, stirring between each interval. Add a tablespoon of cream to keep sauce smooth and prevent rubbery texture of seafood.

What Goes With Creamy Scallops

• Elevate Seafood Flavor Harmony: Crisp Sauvignon Blanc perfectly complements the delicate scallops and creamy sauce, cutting through richness with bright acidity.
• Pair with Aromatic Herbs: Sprinkle fresh chives or parsley over the dish to add a zesty, green note that lifts the cream sauce and enhances the scallops' natural sweetness.
• Create Textural Contrast: Serve alongside a light arugula salad with lemon vinaigrette to provide a peppery, tangy counterpoint to the rich, velvety sauce and tender scallops.
• Match with Crusty Bread: Include a slice of toasted sourdough or French baguette to soak up the luxurious cream sauce and add a delightful crunchy element to the meal.

Spin This Scallop Recipe With New Flavors

• Gluten-Free Option: Replace fettuccine with zucchini noodles or gluten-free pasta to make the dish suitable for those with gluten sensitivities.
• Dairy-Free Adaptation: Substitute heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese for a creamy, lactose-free version.
• Low-Carb Alternative: Skip the pasta entirely and serve scallops over cauliflower rice or roasted vegetables to reduce carbohydrate intake.
• Seafood Swap: Replace scallops with shrimp or chicken for those who prefer different protein options or have shellfish allergies.

FAQs

• How do I know when scallops are perfectly cooked?

Look for a golden-brown crust on each side and a slightly translucent center. They should feel firm but still tender when pressed. Overcooked scallops become rubbery, so aim for about 2-3 minutes per side.

• Can I substitute the heavy cream in the sauce?

Yes, you can use half-and-half or whole milk, but the sauce won’t be as rich and creamy. For a lighter version, try using Greek yogurt or a non-dairy alternative like coconut cream.

• What type of scallops work best for this recipe?

Sea scallops are ideal because they’re larger and easier to sear. Avoid bay scallops, which are smaller and can overcook quickly. Always choose fresh, high-quality scallops for the best flavor and texture.

• Is it important to dry the scallops before cooking?

Absolutely! Removing excess moisture is crucial for achieving a perfect golden sear. Use paper towels to pat the scallops completely dry before seasoning and cooking.

Scallop Recipe With Cream Sauce Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Creamy Scallop Delight elevates ocean-fresh seafood with a luxurious French-inspired sauce. Delicate seared scallops nestle in silky cream, promising a restaurant-quality experience you’ll savor down to the last delectable bite.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1 lb (454 grams) sea scallops (dry)

Seasoning:

• Sea salt or kosher coarse salt
• Fresh cracked black pepper

Sauce and Cooking Ingredients:

• 2 tablespoons (30 milliliters) canola oil
• 2 tablespoons (28 grams) unsalted butter
• 3 garlic cloves
• 3 tablespoons (45 milliliters) chicken or vegetable stock
• 1 cup (240 milliliters) heavy whipping cream
• 3/4 cup fresh grated Parmesan cheese
• Salt (to taste)

Pasta:

• 1/2 lb (227 grams) fettuccine (or any other favorite pasta)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare pasta according to package instructions, preferably fettuccine, while simultaneously preparing other components of the dish.
2. Thoroughly rinse scallops under cold water and meticulously pat dry to ensure optimal searing. Remove any tough side muscle attached to the scallops.
3. Preheat skillet to medium-high heat, adding canola oil until it shimmers and barely begins to smoke. Season scallops with salt and pepper, then carefully place them in the pan, maintaining space between each piece to prevent steaming.
4. Sear scallops undisturbed for approximately 2 minutes per side, achieving a rich golden-brown crust. Remove scallops from pan and set aside.
5. Reduce skillet heat to medium and melt butter in the same pan, preserving the flavorful browned bits. Briefly sauté garlic until aromatic, approximately 10-15 seconds.
6. Deglaze pan with stock, scraping up caramelized remnants. Gradually incorporate heavy cream and Parmesan, allowing sauce to simmer and thicken for 2-3 minutes.
7. Gently return scallops to the sauce, warming them through. Serve by either combining pasta directly with the sauce or spooning sauce over plated pasta.

Notes

• Pat scallops completely dry to achieve a golden, crispy sear without steaming them in the pan.
• Use high-heat neutral oil like canola to get the perfect caramelization without burning.
• Avoid overcrowding the pan when searing scallops, giving each one enough space ensures a beautiful crust and even cooking.
• Create a rich, velvety sauce by using the same skillet after searing, which captures all the delicious browned bits for extra flavor depth.
• Quickly cook garlic to prevent burning, releasing its aromatic essence without becoming bitter or acrid.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 42 g
• Saturated Fat: 22 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 150 mg