Description
This elegant scallop recipe features tender, golden-brown scallops served in a rich, creamy sauce made with garlic, white wine, and butter. Ready in just 25 minutes, it’s a perfect dish for a quick yet indulgent dinner that impresses with its blissful flavors and smooth, velvety texture.
Ingredients
Scale
Seafood
- 1 pound scallops
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat butter: Melt the butter in a pan over medium heat until it is hot and ready for cooking.
- Sauté garlic: Add the minced garlic to the pan and sauté for about 1 minute until it becomes fragrant but not browned.
- Cook scallops: Place the scallops in the pan, seasoning them with salt and black pepper. Cook for 2-3 minutes on each side until they develop a beautiful golden-brown crust.
- Remove scallops: Take the scallops out of the pan and set them aside to keep warm.
- Simmer wine: Pour the white wine into the same pan and let it simmer for 2 minutes, allowing it to reduce slightly and deepen in flavor.
- Add cream: Stir the heavy cream into the pan and combine well with the wine and butter mixture to create a smooth sauce.
- Reintroduce scallops: Return the scallops to the pan and cook for an additional minute to warm through and meld with the sauce.
- Garnish and serve: Sprinkle fresh parsley over the scallops and sauce before serving for a burst of freshness and color.
Notes
- Make sure not to overcook the scallops to keep them tender and juicy.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor in the sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- Serve immediately to enjoy the scallops at their peak texture and temperature.
