Fine Dining And Breathing (At Home): Seared Scallops With Garlic Cream Sauce

One thing that we love to eat are scallops. However, scallops are often outside of our budget when we eat at restaurants. Last year we ate scallops at Here’s Looking At You to celebrate our anniversary, and this year we cooked some at home! If we eat it next anniversary it’s probably safe to say that it’s our anniversary tradition. We’re hoping that cooking scallops ourselves will open up doors to more opportunities to enjoy scallops casually at home!

For our first scallops recipe, we imagined what it would look like if we ate at a fine dining restaurant, like Jean-Georges, Lawry’s, or the Nomad. It had to be something elegant, citrusy, creamy, and visually vibrant. The garlic cream sauce is lightly creamy and just a tad sharp, so as not to overpower the scallops. We brought in some acidity with a squeeze of lemon, and a bit of sweetness from the peas. Scallops are the star of the show, and everything came together beautifully to enhance it!

Servings: 2

Prep time: 10 min

Cook Time: 10 min


For the scallops:

  • 10 large scallops
  • 2 tbsp butter
  • 2 tbsp olive oil
  • lemon slices
  • ½ cup sweet peas
  • microgreens

For the sauce:

  • 6 cloves garlic
  • 1 tbsp butter
  • 2 tbsp flour
  • 1 cup low fat milk (warm)
  • 1/2 cup grated parmesan cheese (or pecorino romano for bolder taste)
  • salt + pepper


Sear the scallops:

  1. Heat skillet over medium-high. Melt butter with olive oil.
  2. Blot scallops dry with a paper towel. Season with salt and pepper.
  3. Add scallops to the pan just when the foaming calms and the pan starts to smoke.
  4. Sear for 2-3 min (undisturbed) until bottom has golden crust.
  5. Flip and cook 2-3 min. Remove from heat promptly
  6. Serve with garlic cream sauce, peas, lemon slices, and microgreens

Make the sauce: 

  1. In a pot, add butter and brown the garlic.
  2. Add the flour and milk and stir
  3. Add cheese and melt it
  4. Salt and pepper
  5. Strain the sauce and then serve with the scallops


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