Name: Scallop Recipe with Cream Sauce
Prep time: 10 min
Cook time: PT-489424H20M57S
Total time: PT-489424H20M57S
Cuisine: French-Inspired
Ingredients: 1 lb sea scallops, patted dry; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 2 tbsp unsalted butter; 3 cloves garlic, minced; 1 shallot, finely chopped; 1/3 cup dry white wine; 1/2 cup heavy cream; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped (for garnish); Optional: 2 tbsp grated Parmesan or a pinch of red pepper flakes

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This scallop recipe with cream sauce is a decadent, elegant dish that brings restaurant-quality flavor to my kitchen with very little effort. Perfectly seared scallops sit on a bed of rich, garlicky cream sauce that’s flavored with white wine, herbs, and a hint of lemon. It’s the kind of meal I love to make when I want something simple yet luxurious.

Why You’ll Love This Recipe

I love how quickly this dish comes together—scallops cook in just minutes, and the cream sauce is smooth, flavorful, and incredibly satisfying. It’s ideal for special dinners or date nights, but also easy enough for a weeknight treat. The buttery sear on the scallops paired with the velvety sauce is a match I keep coming back to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sea scallops, patted dry
Salt and pepper
Olive oil
Unsalted butter
Garlic, minced
Shallot, finely chopped
White wine (dry)
Heavy cream
Lemon juice
Fresh parsley, chopped (for garnish)
Optional: grated Parmesan or a pinch of red pepper flakes

Directions

I start by patting the scallops dry with paper towels and seasoning them with salt and pepper. Dry scallops give the best sear.
I heat olive oil in a large skillet over medium-high heat until shimmering.
I sear the scallops for about 2 minutes per side, until golden brown with a nice crust. I remove them from the pan and set them aside.
In the same pan, I lower the heat and melt butter. I sauté the garlic and shallots for about a minute until fragrant.
I pour in the white wine and let it simmer for 2–3 minutes to reduce.
I stir in the heavy cream and a squeeze of lemon juice, letting the sauce simmer gently until slightly thickened.
I return the scallops to the pan just to warm through—no more than a minute.
I serve them immediately, spooning the cream sauce over the top and finishing with chopped parsley.

Servings and timing

This recipe serves 2–3 people. Prep time is 10 minutes, cook time is 10–12 minutes, and the whole dish is ready in under 25 minutes.

Variations

I sometimes add a pinch of red pepper flakes or Dijon mustard to the cream sauce for a little extra kick.
For a deeper flavor, I stir in a tablespoon of grated Parmesan before adding the scallops back in.
I’ve also served the scallops over angel hair pasta, mashed potatoes, or sautéed spinach for a complete meal.

Storage/Reheating

Scallops are best served immediately, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm the sauce gently in a skillet and add the scallops for just a minute or two to avoid overcooking. I don’t recommend microwaving, as it can make the scallops rubbery.

FAQs

What kind of scallops should I use?

I always go for large sea scallops and make sure they’re “dry” (not soaked in a preservative solution). Dry scallops sear beautifully without releasing excess moisture.

Can I use milk instead of cream?

I don’t recommend it. Milk will make the sauce too thin and could curdle. Heavy cream gives the richness and smooth texture that makes the dish so luxurious.

Do I have to use wine?

No, I’ve substituted chicken broth or vegetable stock with a splash of lemon juice when I didn’t have wine. The flavor changes a bit but still tastes delicious.

How do I get a perfect sear on scallops?

I make sure they’re completely dry, the pan is hot, and I don’t move them while searing. Two minutes per side is usually all it takes.

Can I make the cream sauce ahead of time?

Yes, I sometimes make the sauce ahead and reheat it gently just before serving. I cook the scallops fresh so they stay tender and juicy.

Conclusion

This scallop recipe with cream sauce is one of my favorite ways to turn a simple dinner into something special. It’s fast, elegant, and full of flavor—perfect for when I want to treat myself or impress someone at the table. With perfectly seared scallops and a rich, creamy sauce, this dish never fails to deliver.