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2 tablespoons olive oil
1 1/4 pounds scallops
2 tablespoons unsalted butter, divided
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth (optional)
1 cup heavy cream (light, full fat or thickened cream.)
1 tablespoon lemon juice
1/4 cup chopped parsley
If you've frozen your scallops ahead of time, be sure to thaw them in cold water first. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Season the scallops with salt and pepper. Add the scallops in a single layer without over crowding the pan (work in batches if needed). Fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
Remove pan from heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
Serve over rice, pasta, or steamed vegetables. We love zucchini noodles!
Prep Time: 5 minutes
Total Time: 10 minutes
Yield: 2-4 servings