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  • 10 to 12, U10/12 dry-packed scallops
  • 2 TBLS olive oil
  • 2 to 3 pats of butter
  • 4 garlic cloves, minced
  • 1/3 C white wine
  • 1 pint heavy whipping cream
  • juice of 1/2 lemon
  • fresh chopped parsley
  • kosher salt/pepper
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Do you know that search place on Instagram that provides you with posts Instagram thinks you will like based upon your following and likes? Well, that’s exactly how I came upon this recipe for Creamy Garlic Scallops. Yes, I would love to have been the one who created it, however, one must always give credit to the creator. Head on over to Cafe Delites and check out some of their other amazing recipes!

me holding a cast iron skillet of creamy garlic scallops

I would suggest using only dry-packed scallops in this recipe. You can fit more in the pan because they are not packed full of water and chemicals. If you are local to Charlotte, you can get these yummy scallops at The Carolina Meat & Fish Co.! Click here to watch my cooking video! If you love scallops as much as I do, you will also enjoy my Honey Garlic Scallops with Brown Butter.

I like to prepare my scallops by giving them a gentle rinse in cold water and removing the foot (the side muscle). The side muscle can cook up tough, so it is always best to remove. I then lay the scallops on paper towels to drain fully. You only want to cook scallops when they are dry.

Heat up a cast iron pan to medium-high. I love this one from Lodge . Add the olive oil and allow to come to temperature. Add the scallops to the pan…season with salt/pepper…you will notice they will start to sizzle immediately. Allow the scallops to sear on one side (without touching or moving for about 1 1/2 to 2 minutes). Turn the scallops and allow to sear on the other side. Once fully seared, remove from pan and reserve.

In the same pan, add the butter and garlic. Allow to soften about a minute or so. Be sure not to burn the garlic. Add in the white wine and simmer for another minute. Stir in the heavy whipping cream…stir often and allow to thicken until it coats the back of a spoon. Stir in the lemon juice. Add the seared scallops back into the pan…sprinkle with fresh parsley…coat with this creamy, silky sauce!

That’s it! Super quick and super easy. Creamy Garlic Scallops is such an elegant dish! This makes a great low-carb option when serving alone or with a side of vegetables. Also very keto-friendly! You could also serve on top of your favorite pasta or rice. Believe me there will definitely be plenty of sauce!!!

a cast iron pan of creamy garlic scallops

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