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Creamy Garlic Scallops

Creamy Garlic Scallops

Easiest, creamiest and best scallop recipe ever. Takes only 15 minutes, better than restaurants and much cheaper!

Ready in: 15 minutes

Serves: 6

Complexity: very-easy

kcal: 254

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1 kg NZ scallops, roe intact
2 tbsp rice bran oil
2 tbsp melted butter
4 cloves garlic minced
6 tbsp heavy whipping cream
½ cup water
4 tbsp white wine or Japanese cooking saké
¼ tsp cayenne pepper
salt to taste
2 tsp chopped parsley leaves


Rinse the scallops, pat dry with paper towels. Season with SIDS SALT & PEPPER.
Heat up a skillet with oil and butter. Pan-sear the scallops on both sides until just browned, but don't overcook them. Remove and set aside.
On the same skillet, add the garlic and sauté. Add a little bit il if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves, turn off heat and serve immediately.