top of page

Creamy Garlic Scallops


  • 1 lb jumbo natural scallops

  • Salt

  • Ground black pepper

  • 1 tablespoon olive oil

  • 1 tablespoon melted butter

  • 2 cloves garlic minced

  • 3 tablespoons heavy whipping cream

  • 1/4 cup water

  • 2 tablespoons white wine

  • 1/8 teaspoon cayenne pepper

  • Salt to taste

  • 1 teaspoon chopped parsley leaves

  • 1 slice lemon wedges quartered, for garnishing, optional


  1. Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.

  2. Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don't overcook them. Remove and set aside.

  3. On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges.

  4. serve immediately.


Recent Posts

See All


bottom of page