Pan-Seared Scallops in a Creamy Garlic Sauce

Indulge in the luxurious flavors of pan-seared scallops topped with a rich, velvety garlic sauce in under 30 minutes.

Prep Time 10

Cook Time 15

Total Time 25

Serving Size servings

450 g scallops (about 8 to 10 pieces) Make sure scallops are dried thoroughly before cooking.
to taste Salt and pepper
1 tablespoon olive oil For searing the scallops.
2 tablespoons unsalted butter Use for sautéing the garlic.
4 cloves garlic, minced Add more if desired for a stronger garlic flavor.
120 ml heavy cream Can substitute with half-and-half for a lighter sauce.
60 ml chicken or seafood broth
1/4 teaspoon smoked paprika You can adjust according to taste.
1/4 teaspoon red pepper flakes (optional) For added heat.
2 tablespoons fresh parsley or cilantro, chopped For garnish.
1/2 piece lemon, juice To drizzle before serving.

Pat the scallops dry with paper towels, then season them with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Add the scallops and sear them for 2 to 3 minutes on each side until nicely golden. Remove them from the skillet and set aside.

In the same skillet, reduce the heat and add the butter. Sauté the garlic for about 30 seconds, then add the broth, cream, smoked paprika, and red pepper flakes. Let it simmer for 3 to 4 minutes until the sauce thickens slightly.
Return the scallops to the skillet and coat them in the sauce. Let them simmer for 1 minute to heat through.
Drizzle with lemon juice and sprinkle with chopped parsley or cilantro. Serve hot.

Avoid overcrowding the skillet; cook the scallops in batches if necessary for even cooking. Adjust the garlic according to your taste.