Scallop Recipe With Cream Sauce Recipe

If you’ve ever had perfectly seared scallops with a rich, creamy sauce, you know it’s an experience that can instantly elevate any meal. The combination of tender, golden-brown scallops and a velvety Parmesan cream sauce is pure magic. This dish might seem fancy, but trust me, it’s surprisingly easy to pull off at home. With just a few simple steps and some high-quality ingredients, you can whip up a restaurant-worthy meal in under 30 minutes. Plus, if you’re a pasta lover like me, this recipe pairs beautifully with fettuccine or your favorite noodles, making it a complete and satisfying dinner.

this RECIPE

A personal love affair with scallops and cream

I’ll never forget the first time I made seared scallops at home. It was a special occasion—my partner’s birthday dinner—and I was determined to impress. I’d never cooked scallops before, but I’d always admired their delicate flavor and elegant presentation whenever I ordered them at restaurants. That night, I nervously stood over the stove, praying for a golden sear and hoping not to overcook them. When I finally served the dish, I was amazed at how easily everything came together. The scallops were tender, the sauce was rich, and the look on my partner’s face made all the kitchen stress worth it. Since then, this recipe has become my go-to for any time I want to recreate that special night—without any of the nerves, of course!

Scallops and cream sauce: A timeless combo

Scallops have been a beloved ingredient in coastal cuisines for centuries, prized for their delicate, slightly sweet flavor. These tender mollusks are often served in a variety of ways, from raw in sushi to lightly grilled in Mediterranean dishes. But one pairing that has stood the test of time is scallops with a cream-based sauce. This classic French-inspired combination allows the richness of the cream and Parmesan to complement the natural sweetness of the scallops. Over the years, I’ve seen variations of this dish pop up in many cuisines, but the core elements remain unchanged. It’s the simplicity and balance of flavors that make it such a standout.

Let’s talk ingredients: quality matters!

When it comes to a recipe like this, using high-quality ingredients makes all the difference.

• Sea scallops: Make sure to use dry sea scallops for this dish. Wet scallops are treated with a solution that makes them release water while cooking, which can prevent that perfect sear. If dry scallops aren’t available, patting wet ones as dry as possible before cooking can help.
• Heavy cream: The heavy whipping cream is the star of the sauce, giving it that luxurious texture. If you’re out of heavy cream, half-and-half can be a lighter alternative, though the sauce won’t be as thick.
• Parmesan cheese: Freshly grated Parmesan adds a salty, nutty depth to the sauce. Avoid pre-grated Parmesan if you can, as it often contains anti-caking agents that can affect the texture. For a different twist, you can experiment with Pecorino Romano, which has a sharper, tangier flavor.
• Garlic: This dish uses just three garlic cloves, but they pack a punch. Be sure to mince or press them well to release all that fragrant goodness into the sauce.
• Pasta: Fettuccine is a classic pairing for creamy sauces, but any pasta will work. I’ve tried it with linguine, spaghetti, and even penne, and each one adds a different textural element to the dish. If you’re gluten-free, simply swap the regular pasta for your favorite GF variety.

Kitchen gear: What you need (and what you can skip)

Cooking this dish doesn’t require a lot of fancy equipment, but having the right tools can make the process smoother.

• A heavy-bottomed skillet: This is key for getting that perfect sear on the scallops. I use a cast iron pan, which retains heat really well, but a stainless steel skillet will also do the job.
• Tongs or a fish spatula: These make flipping the scallops easier without damaging their delicate texture.
• A fine grater: For the Parmesan cheese, a fine grater like a Microplane ensures you get light, fluffy shreds that melt beautifully into the sauce.
• A whisk: This helps to smoothly incorporate the cream and Parmesan into the sauce, preventing any lumps.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Step 1: Get the pasta going

If you’re serving this dish with pasta, start cooking it according to the package directions before you even touch the scallops. Timing is everything here, so you want the pasta ready just as the scallops and sauce come together.

Step 2: Prepare the scallops

Rinse the scallops under cold water and pat them dry thoroughly. Removing as much moisture as possible is crucial to achieving that perfect sear. If any of the scallops have a side muscle (a little tough flap of tissue), gently pull it off. It’s not harmful to eat, but it does get rubbery when cooked.

Step 3: Sear the scallops

Heat a tablespoon of oil in your skillet over medium-high heat until it’s shimmering and just about to smoke. Season the scallops with salt and pepper right before placing them in the pan. (Pro tip: Don’t season them too early, or they’ll release moisture.) Cook for about 2 minutes on the first side without moving them. Flip and cook for another 2 minutes. You’re looking for a golden crust on both sides while keeping the inside tender.

Step 4: Make the sauce

Once the scallops are done, set them aside and lower the heat to medium. Add butter to the same skillet and let it melt, then stir in minced garlic. Sauté until the garlic is fragrant (about 30 seconds). Next, add the chicken or vegetable stock and scrape up all the flavorful browned bits from the pan. Slowly pour in the cream and let the sauce simmer for a minute or two. Stir in the Parmesan until it melts and thickens the sauce. Don’t forget to taste and adjust the salt as needed.

Step 5: Finish it all up

Gently add the scallops back into the sauce, just long enough to reheat them. If you’re serving this with pasta, now’s the time to toss the pasta in the sauce, making sure everything is well coated.

Variations and adaptations: Making it your own

The beauty of this scallop recipe is its flexibility. Here are some fun ways to switch it up:

• Vegan version: If you’re looking for a plant-based option, you can swap out the scallops for large mushroom caps like king oyster mushrooms. They have a similarly meaty texture when seared. Replace the heavy cream with a cashew cream or coconut milk, and use nutritional yeast in place of the Parmesan for a cheesy flavor.
• Low-carb twist: If you’re watching your carbs, you can skip the pasta altogether and serve the scallops with spiralized zucchini noodles or cauliflower rice. The sauce still pairs wonderfully with these lighter alternatives.
• Spicy kick: For those who love heat, try adding a pinch of red pepper flakes to the garlic as it sautés. This gives the sauce a subtle kick that balances the richness of the cream.
• Seasonal add-ins: Depending on the time of year, you can easily add seasonal vegetables to the dish. In the spring, toss in some sautéed asparagus or peas. In the fall, roasted butternut squash or mushrooms would be delicious.

Serving and presentation tips: Simple elegance

For an elegant presentation, arrange the seared scallops on a bed of fettuccine, drizzling the sauce generously over both. If you want to make the dish extra fancy, garnish with fresh herbs like chopped parsley or chives for a pop of color. You could also sprinkle a little more Parmesan on top or add a few lemon wedges on the side for a bright contrast to the rich sauce.

drink pairings

To complement the creamy richness of this dish, you’ll want a beverage that balances it out with a bit of acidity or brightness:

• Sparkling water with a twist of lemon: The bubbles and citrus provide a refreshing contrast to the creamy sauce.
• Iced green tea: Its light, slightly grassy flavor cuts through the richness without overpowering the delicate scallops.
• A virgin mojito: Fresh mint and lime can add a fun, zesty element that pairs well with the dish’s buttery flavors.

Storage and reheating tips

If you have leftovers (though they tend to disappear quickly in my house!), store the scallops and sauce in an airtight container in the fridge for up to 2 days. When reheating, do it gently over low heat to avoid overcooking the scallops. If the sauce thickens too much, just add a splash of cream or stock to bring it back to life.

Scaling the recipe for more (or fewer) servings

This recipe easily scales up or down depending on your needs. For more people, just double the ingredients and make sure to sear the scallops in batches so they don’t overcrowd the pan. For a smaller serving, you can cut everything in half, but keep an eye on the sauce to ensure it doesn’t reduce too much when cooking for just one or two.

Troubleshooting common issues

• Scallops are overcooked: If the scallops turn out rubbery, they were cooked too long. Try reducing the sear time by 10-15 seconds per side next time.
• Sauce too thin: If your sauce isn’t thickening, you may need to let it simmer a bit longer or add a little more Parmesan.
• Sauce too thick: Simply stir in a splash of stock or cream to loosen it up.

Give this scallop recipe a try!

There’s something undeniably special about this scallop recipe with a creamy Parmesan sauce. It’s comforting yet elegant, simple to make but impressive enough for guests. Whether you’re cooking for a date night or just treating yourself, this dish is sure to become a favorite in your recipe rotation. Don’t be afraid to make it your own with different variations, and I can’t wait to hear how you enjoy it!

Frequently asked questions

1. Can I use frozen scallops?
Yes, but make sure to thaw them thoroughly and pat them very dry before cooking to get a good sear.

2. Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be thinner. You might need to simmer it a little longer to thicken.

3. How do I know when scallops are done?
They should be firm to the touch and opaque in the center. Overcooked scallops will be tough and chewy, so keep an eye on them!

4. Can I make this dish without Parmesan?
You can, but the Parmesan adds a nice salty, umami flavor. If you need to skip it, try adding a touch more salt or using a cheese alternative.

5. What other pasta shapes work well with this sauce?
Linguine, spaghetti, or even penne are all great options. Just be sure to toss the pasta well so the sauce coats every bite.

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