Scallop Recipe With Cream Sauce Recipe

When it comes to an elegant yet surprisingly easy dinner, this scallop recipe with a creamy Parmesan sauce hits the sweet spot. The delicate sweetness of perfectly seared scallops paired with a rich, garlicky cream sauce is a combination that feels both indulgent and effortless. It’s one of those dishes that might make you think of a special night out, but guess what? You can whip this up at home in under 30 minutes! Trust me, after trying this, you’ll have a hard time going back to your go-to weeknight pasta.

For me, this recipe always takes me back to a cozy dinner I made for my family on a chilly autumn evening. The smell of garlic sizzling in butter and the sight of those golden-brown scallops searing in the pan—it was all pure magic. The creamy sauce came together so smoothly, and I remember the delighted look on my kids’ faces as they twirled the fettuccine into the sauce. Now, this dish is a regular in our dinner rotation, especially when I want to serve something that feels a little special without too much fuss.

this RECIPE

🍴 The backstory: how scallops and cream sauce became a match made in heaven

Scallops have long been considered a delicacy, dating back to ancient times when they were harvested along the coastlines of Europe. Their naturally sweet flavor and tender texture made them a prized ingredient, often reserved for feasts and celebrations. But somewhere along the way, chefs discovered that pairing scallops with a rich, creamy sauce took this ingredient to a whole new level. The contrast of the sweet, briny scallops and a savory Parmesan cream sauce is what makes this dish so irresistible.

Over the years, this recipe has evolved, with people adding their own twists, like incorporating different herbs or playing with the creaminess of the sauce. But the basic idea remains the same: seared scallops in a luxurious, creamy sauce that’s good enough to serve at a restaurant but simple enough to make at home.

Let’s talk ingredients: getting the best for your dish

Sea scallops

The star of this dish is undoubtedly the sea scallops. Look for “dry” scallops if you can; these haven’t been soaked in any preservatives and will give you that beautiful golden sear. If you can’t find dry scallops, just pat them really dry with paper towels before cooking. A quick tip: don’t forget to remove the little side muscle—it can get chewy when cooked.

Substitute options: If scallops aren’t available, you could swap in large shrimp or even chunks of lobster tail, but scallops really are worth seeking out for their tender, melt-in-your-mouth texture.

Parmesan cheese

The Parmesan is key to giving the sauce its depth of flavor. Freshly grated is the way to go—you’ll get a smoother, more intense flavor compared to pre-shredded. When it melts into the cream, it transforms the sauce into something velvety and rich.

Substitute options: If you’re out of Parmesan, Pecorino Romano or even Asiago can step in, though they have a slightly saltier bite.

Heavy whipping cream

This is what makes the sauce so luxurious. Its high-fat content creates that smooth, rich texture that coats every strand of pasta. Plus, it balances the garlic and Parmesan perfectly.

Substitute options: For a lighter version, you could try using half-and-half, though it won’t be quite as thick. You can also try coconut cream for a dairy-free alternative, though it will add a subtle sweetness.

Garlic

Garlic adds that irresistible aroma and punch of flavor. Make sure to finely mince or press it to release all the oils into the butter.

Pro tip: Fresh garlic is a must here—no jarred minced stuff for this recipe!

Kitchen gear: what you’ll need (and what you can skip)

To nail this recipe, you don’t need much in terms of fancy equipment. Here’s a quick rundown:

• A large skillet or sauté pan: This is crucial for getting a good sear on the scallops. A stainless steel or cast iron pan will give you that gorgeous golden crust, but a good nonstick pan works too if that’s what you have.
• Tongs or a fish spatula: For flipping the scallops without tearing that delicate sear.
• A fine grater: To freshly grate the Parmesan cheese—this really makes a difference in texture and flavor.

You can skip the immersion blenders and food processors for this one. The sauce comes together simply by whisking, and the fewer tools, the better!

Step-by-step: my foolproof method for perfect scallops and sauce

Cooking the pasta

Start by cooking your pasta according to the package instructions. I like fettuccine for this dish because it soaks up the creamy sauce beautifully, but you can really use any pasta you love. Don’t forget to salt the water generously—this seasons the pasta itself. Once it’s al dente, drain and set aside. If you’re worried about it sticking, toss it with a little olive oil while the sauce finishes up.

Prepping the scallops

Now onto the scallops! Give them a quick rinse and then pat each one dry with paper towels. This step is key to getting that perfect sear. If you spot any side muscles, just pull them off. They’re tough and chewy when cooked, so best to remove them now.

Searing the scallops

Heat up your skillet over medium-high heat, then add canola oil. You’ll know the oil is ready when you see a slight shimmer or just the faintest wisp of smoke. Season the scallops right before they hit the pan—this helps keep them juicy inside.

Place each scallop into the pan with some space in between (crowding the pan can lead to steaming instead of searing). Resist the temptation to move them around! Let them cook for about 2 minutes on the first side. When they develop a deep golden crust, flip them over and cook for another 2 minutes. They should be tender and just barely opaque in the center. Remove them from the pan and set them aside.

Making the sauce

Without cleaning the skillet (because all those browned bits are flavor!), reduce the heat to medium and add butter. Once it’s melted, toss in the garlic and cook it for just a few seconds until it’s fragrant.

Next, deglaze the pan with stock, scraping up all those delicious browned bits from the bottom. Stir in the cream and let it gently simmer. Finally, add the Parmesan cheese, stirring until it melts into the sauce. Give it a quick taste, and adjust with a pinch of salt if needed.

Bringing it all together

Once the sauce has thickened, return the scallops to the pan just to heat them through. If you’re using pasta, either toss it directly in the sauce or pour the sauce over your plated pasta. I personally like tossing it all together—every bite gets coated in that creamy goodness.

Variations and fun adaptations for different diets

This scallop recipe is versatile, and with a few tweaks, you can adapt it to different tastes and dietary preferences. Here are some ideas I’ve tried:

• Gluten-free: Swap out the regular pasta for your favorite gluten-free pasta. The sauce is naturally gluten-free, so it’s an easy modification!
• Low-carb: Instead of pasta, serve the scallops over sautéed spinach or a bed of zoodles (zucchini noodles). The sauce complements the lighter base beautifully.
• Vegan option: Use a plant-based cream and Parmesan alternative (like nutritional yeast for a cheesy flavor). And of course, replace the scallops with king oyster mushrooms or marinated tofu slices. You’ll still get that rich sauce, just with a vegan twist.
• Seasonal additions: In the spring, adding some fresh peas or asparagus would be a lovely way to brighten up the dish. In the fall, roasted butternut squash adds a nice contrast to the creaminess of the sauce.

Serving and presentation ideas

For serving, I like to arrange the scallops over a nest of pasta on each plate, then drizzle the remaining sauce over everything. A sprinkle of fresh parsley or basil adds a pop of color and freshness. If you want to get fancy, you can top each plate with some grated lemon zest—just a little for a fresh, zingy finish.

As for side dishes, a simple green salad with a light vinaigrette pairs perfectly. Or, serve with roasted vegetables like asparagus or broccolini to keep things light and balanced.

Perfect drink pairings

For a drink that pairs well with these creamy scallops, I love a refreshing sparkling water with a twist of lemon. The citrus helps cut through the richness of the sauce. If you’re looking for something a little fancier, a sparkling white grape juice or a non-alcoholic apple cider can complement the dish without overpowering it. And for a cozy touch, an iced green tea with mint is another refreshing choice.

Storage and reheating tips

If you happen to have leftovers (though it’s rare in my house!), store the scallops and sauce separately from the pasta. Keep them in airtight containers in the fridge for up to two days. To reheat the scallops, warm them gently in a skillet over medium heat, just until heated through—avoid the microwave, which can turn them rubbery. The sauce can be reheated over low heat, with a splash of cream or stock to loosen it up if needed. The pasta? Just a quick reheat in the microwave works fine.

Scaling the recipe for more (or fewer) servings

This recipe serves about two people generously, but it’s easy to scale up if you’re hosting a dinner party. Just double or triple the ingredients and cook the scallops in batches to avoid overcrowding the pan. If you’re cooking for one, halve the ingredients and enjoy! One thing I’ve noticed is that the sauce thickens more when you make a larger batch, so keep an eye on that and add a splash more cream if needed.

Common pitfalls (and how to avoid them)

• Scallops not searing properly: Make sure the scallops are as dry as possible before they hit the pan, and ensure your oil is hot enough.
• Sauce too thick: If your sauce thickens too much, just add a bit more cream or stock and stir it in over low heat.
• Scallops too chewy: Overcooking scallops is easy to do, so stick to the two-minute rule on each side!

Ready to wow your dinner guests?

This scallop recipe with cream sauce is sure to impress, whether you’re cooking for a special occasion or just want to treat yourself to a restaurant-worthy meal at home. Give it a try, and don’t be afraid to put your own spin on it! You’ll find that this creamy, garlicky dish is just as versatile as it is delicious.

FAQs

1. Can I use frozen scallops for this recipe?
Yes, just make sure to thaw them completely and pat them dry before cooking.

2. Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce ahead of time and reheat it gently before adding the scallops.

3. What other types of pasta work well here?
Fettuccine is my favorite, but linguine, spaghetti, or even pappardelle would work great too.

4. Can I make this without cream?
You could substitute with half-and-half for a lighter sauce, though it won’t be as rich.

5. How can I tell if my scallops are done?
They should be golden on the outside and just opaque in the center—usually 2 minutes per side does the trick.

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