Creamy garlic scallops are ready in under 20 minutes and taste just as good as chef made. These pan-seared scallops are smothered in a rich cream sauce bursting with garlic flavors that melts in your mouth. With just a few ingredients, make a quick and easy scallop recipe that's sure to impress everyone.
Remove the small side muscle from the scallops (if attached), rinse well with cold water, and use paper towels to thoroughly dry the scallops on both sides.
Place a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the scallops in a single layer. Try not to overcrowd the pan and work in batches if needed.
Season the scallops with salt and pepper and cook for 2 minutes per side until a golden-brown crust forms. The scallops are cooked through when they look opaque in the middle. Remove from the pan and keep warm.
In the same pan, melt the butter and scrape any browned bits left from the scallops. Add the garlic and cook for about one until fragrant.
Stir in white wine or broth. Simmer for 2 minutes or until the sauce reduces. Pour in heavy cream and allow to simmer for 1-2 minutes until slightly thickened.
Remove from the heat, stir in lemon juice and return the scallops back into the pan. Taste the sauce and season with salt and pepper if needed.
Garnish with freshly chopped parsley, and serve immediately.