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!
Seared Scallops in Garlic Cream Sauce
Equipment
Ingredients
Scallops
- 10 large scallops
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 whole lemon sliced
- ½ cup sweet peas
- microgreens for garnish
Garlic Cream Sauce
- 6 cloves garlic finely chopped
- 1 tbsp butter
- 2 tbsp flour
- 1 cup low fat milk
- ½ cup grated parmesan cheese
- salt & pepper to taste
Instructions
Sear the scallops
- Blot scallops dry with a paper towel. Season with salt and pepper.
- Add scallops to the pan just when the foaming calms and the pan starts to smoke.
- Sear for 2-3 min (undisturbed) until bottom has golden crust.
- Flip and cook 2-3 min. Remove from heat promptly.
Make the garlic cream sauce
- Heat a pot to medium-high. Add butter and brown the garlic.
- Turn the heat down to medium. Add the flour and milk and stir.
- Add cheese and melt it. Keep a steady stir so the bottom doesn't burn.
- Add salt and pepper to taste.
- Strain the sauce and then serve with the scallops.
Serve
- Add garlic cream sauce to the plate first.
- Arrange scallops in a pattern (we made a circle).
- Add lemon slices, peas, and microgreens.
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