Description
“Seared Scallops with Creamy Garlic Sauce
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Ingredients
1 lb (450g) large scallops
2 tbsp olive oil
2 tbsp unsalted butter
Salt & black pepper to taste
For the Creamy Garlic Sauce:
2 tbsp unsalted butter
2 garlic cloves, minced
1 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 tsp lemon juice
Fresh parsley, chopped
Instructions
Prepare the Scallops:
Pat the scallops dry with paper towels and season with salt and pepper.
Sear the Scallops:
Heat olive oil and butter in a skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden brown. Remove and set aside.
Make the Creamy Garlic Sauce:
In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant.
Add heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly. Stir in lemon juice for a bright finish.
Combine:
Return the scallops to the skillet and gently toss in the sauce for 1-2 minutes.
Serve:
Plate the scallops and pour the sauce over them. Garnish with fresh parsley and serve with crusty bread, rice, or pasta.
Enjoy this elegant and creamy dish that’s bursting with flavor!
Step-by-Step Guide
Follow this detailed process for perfect results. First, ensure your scallops are “dry-packed” and thoroughly patted dry with paper towels; this is crucial for a good sear. Heat a large stainless steel or cast-iron skillet over medium-high heat until very hot. Add the oil and butter. Once the butter foams, carefully add scallops, ensuring they are not touching. Do not move them for a full 2-3 minutes to develop a deep golden crust. Flip only once. For the sauce, after removing scallops, reduce heat to medium. Add butter and garlic, sautéing just until fragrant to avoid burning. Slowly pour in the cream, using a whisk to incorporate any browned bits from the pan. Let the cream simmer gently for 2-3 minutes to thicken before adding the Parmesan.
Serving Suggestions
This rich and elegant dish pairs beautifully with sides that complement the creamy sauce. Serve over a bed of angel hair pasta, fettuccine, or creamy polenta. For a lighter option, try it with zucchini noodles or steamed asparagus. Crusty bread is essential for soaking up every bit of the garlic sauce. A simple arugula salad with a lemon vinaigrette provides a refreshing, peppery contrast to the dish’s richness.
How-to Summary
To summarize: Dry scallops thoroughly, then sear in hot oil and butter without moving them to create a crust. Remove scallops. In the same pan, make a sauce by sautéing garlic, adding cream and Parmesan, and finishing with lemon juice. Return scallops to the sauce to warm through. Garnish with parsley and serve immediately.
Frequently Asked Questions
1. How do I know if my scallops are dry-packed?
Ask your fishmonger. Dry-packed scallops have no added chemicals or water, so they sear better. They will look natural, not glossy white, and feel slightly tacky.
2. Why won’t my scallops get a golden crust?
The most common reasons are excess moisture on the scallops, a pan that isn’t hot enough, or overcrowding the pan. Ensure scallops are dry, the pan is smoking hot, and you cook in batches if necessary.
3. Can I use milk instead of heavy cream?
No, milk will not thicken properly and is likely to curdle. For a lighter sauce, you can use half-and-half, but the sauce will be thinner.
4. How can I prevent the garlic from burning?
After removing the scallops, let the pan cool slightly for a minute before adding the butter for the sauce. Sauté the garlic over medium heat for just 30-60 seconds until fragrant.
5. Can I make this sauce ahead of time?
The sauce is best made fresh. Reheating can cause it to separate. You can prep ingredients (mince garlic, grate cheese) in advance to streamline the cooking process.
Common Mistakes to Avoid
- Using wet scallops: This leads to steaming, not searing.
- Moving scallops too soon: Let them develop a full crust before flipping.
- Overcooking the scallops: They cook quickly and become rubbery if left too long.
- Burning the garlic: Burnt garlic makes the sauce bitter. Sauté gently.
- Adding cold scallops back to the sauce: Let them come to room temperature for a minute before returning to the pan to avoid cooling the sauce.
Conclusion
Seared Scallops with Creamy Garlic Sauce is a restaurant-quality dish that is deceptively simple to master at home. The key lies in the technique: perfectly seared, sweet scallops paired with a luxurious, velvety sauce. By following the detailed steps and avoiding common pitfalls, you can create an impressive and delicious meal that is sure to delight. With its elegant presentation and rich flavors, this dish is perfect for both a weeknight treat and a special occasion.