I love making this dish when I want something elegant but still easy and comforting. The scallops cook quickly and develop a beautiful golden crust, while the creamy Parmesan sauce brings everything together into a rich, satisfying meal. I usually serve it over pasta, and the entire dish comes together in one pan in less than 30 minutes, which makes it perfect for busy days or special dinners at home.
Why You’ll Love This Recipe
I enjoy this recipe because it looks impressive but doesn’t require complicated steps. I like how the scallops stay tender and flavorful, and the cream sauce feels indulgent without being heavy. I also appreciate that the ingredients are simple and easy to find, yet the final result feels restaurant-worthy. Most of all, I love that it’s a quick meal that never feels rushed.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound dry sea scallops
Salt, to taste
Fresh cracked black pepper, to taste
2 tablespoons canola oil
2 tablespoons unsalted butter
3 garlic cloves, minced
3 tablespoons chicken or vegetable stock
1 cup heavy whipping cream
3/4 cup freshly grated Parmesan cheese
Salt, to taste
1/2 pound fettuccine pasta (or another preferred pasta)
Directions
I start by cooking the pasta according to the package instructions. Once it’s done, I drain it and set it aside while I prepare the scallops and sauce.
I rinse the scallops under cold water and pat them completely dry with paper towels. If any side muscle is attached, I remove it since it can become tough when cooked.
I heat a large skillet over medium-high heat and add the canola oil. Once the oil is hot, I season the scallops with salt and pepper and place them in the pan with space between each one. I let them sear without moving them for about 2 minutes per side, until a golden crust forms. I remove the scallops from the pan and set them aside.
I reduce the heat to medium and melt the butter in the same skillet. I add the garlic and let it cook briefly until fragrant. I pour in the stock and scrape the bottom of the pan to release any flavorful bits.
I slowly stir in the heavy cream and let it warm through for a minute or two. I then add the Parmesan cheese and gently stir until the sauce is smooth and thickened.
I return the scallops to the pan just long enough to warm them through. If serving with pasta, I toss the cooked pasta directly into the sauce until evenly coated, then serve immediately.
Servings And Timing
I make this recipe to serve 2 people. The total time is about 25 minutes, with roughly 5 minutes of preparation and 20 minutes of cooking.
Variations
I sometimes switch the pasta to linguine or tagliatelle for a slightly different texture. When I want a lighter meal, I serve the scallops and sauce over vegetables or alongside a simple salad. I also like adding a pinch of red pepper flakes or a squeeze of lemon juice at the end for extra flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm everything gently on the stovetop over low heat, stirring often, just until heated through. I avoid high heat to keep the scallops tender and the sauce smooth.
FAQs
How Do I Know When The Scallops Are Done?
I look for a golden crust on the outside and an opaque center. Scallops cook very quickly, so I remove them from the heat as soon as they’re done.
Can I Reheat Cooked Scallops?
I do reheat them, but very gently. I keep the heat low and warm them just until heated through to avoid overcooking.
Why Are My Scallops Chewy?
From my experience, scallops become chewy when they’re overcooked or not dried properly before searing. I always pat them dry and use a hot pan.
Can I Make This Recipe Without Pasta?
I often do. I like serving the scallops with rice, potatoes, or vegetables for a different but equally satisfying meal.
What Type Of Scallops Should I Use?
I always choose dry sea scallops because they sear better and have the best texture and flavor.
Conclusion
I love this seared scallop recipe because it combines simplicity with elegance. The creamy sauce, tender scallops, and quick cooking time make it a dish I return to whenever I want something special without spending hours in the kitchen.
An elegant yet easy seared scallop recipe with a creamy garlic-Parmesan sauce, perfect for serving over pasta or vegetables. Ready in under 30 minutes for a restaurant-quality meal at home.
Total Time:25 minutes
Yield:2 servings
Ingredients
1 pound dry sea scallops
Salt, to taste
Fresh cracked black pepper, to taste
2 tablespoons canola oil
2 tablespoons unsalted butter
3 garlic cloves, minced
3 tablespoons chicken or vegetable stock
1 cup heavy whipping cream
3/4 cup freshly grated Parmesan cheese
1/2 pound fettuccine pasta (or preferred pasta)
Instructions
Cook pasta according to package directions. Drain and set aside.
Rinse scallops under cold water and pat completely dry. Remove the side muscle if attached.
Heat canola oil in a large skillet over medium-high heat.
Season scallops with salt and pepper. Sear in the hot pan without moving them for about 2 minutes per side, until golden. Remove and set aside.
Reduce heat to medium and melt butter in the same skillet. Add minced garlic and sauté until fragrant (about 30 seconds).
Pour in stock and scrape up any browned bits from the bottom of the pan.
Stir in heavy cream and warm through. Add Parmesan and stir until sauce is smooth and slightly thickened.
Return scallops to the pan just long enough to warm through.
If serving with pasta, toss cooked pasta into the sauce to coat evenly. Serve immediately.
Notes
Use dry scallops for best sear and texture.
Do not overcrowd the pan to ensure scallops brown properly.
Add red pepper flakes or lemon juice for extra flavor.
Serve over vegetables or rice as an alternative to pasta.
Reheat gently on the stovetop to maintain scallop tenderness.
