Pan-Seared Scallops with Garlic Cream Sauce

 Plump, golden scallops swimming in a velvety garlic-infused cream—a restaurant-worthy dish ready in minutes.

Ingredients:

For the Scallops:

• 1 lb (450g) fresh sea scallops (about 8–10 large)

• Salt and freshly ground black pepper, to taste

• 1 tbsp olive oil

For the Garlic Cream Sauce:

• 2 tbsp unsalted butter

• 4 garlic cloves, finely minced

• ½ cup heavy cream

• ¼ cup chicken or seafood stock

• ¼ tsp smoked paprika

• ¼ tsp red pepper flakes (optional, for a subtle kick)

• 2 tbsp fresh parsley or cilantro, finely chopped

• Juice of ½ lemon
  

  Instructions:

  1. Prep the Scallops:

  • Pat scallops completely dry with paper towels (crucial for a perfect sear).

  • Season both sides lightly with salt and pepper.

  2. Sear to Perfection:

  • Heat olive oil in a large skillet over medium-high until shimmering.

  • Add scallops in a single layer (work in batches if needed).

  • Sear undisturbed for 2–3 minutes per side until deeply golden. Transfer to a plate.

  3. Make the Sauce:

  • Reduce heat to medium-low. Melt butter, then sauté garlic for 30 seconds until fragrant.

  • Pour in stock and cream, scraping up any browned bits. Stir in paprika and red pepper flakes.

  • Simmer 3–4 minutes until the sauce thickens slightly.

  4. Finish & Serve:

  • Return scallops to the skillet, spooning sauce over them. Warm through for 1 minute.

  • Off heat, drizzle with lemon juice and sprinkle with herbs.

  Pro Tip: Serve immediately over pasta, risotto, or crusty bread to soak up the sauce!

  Quick Info:

   Prep: 10 mins | Cook: 15 mins | Total: 25 mins
   Servings: 2 | Calories/serving: ~420 | Protein: 35g

  Elegant yet effortless—ideal for date nights or impressing guests!