Sea scallops coated in garlic cream sauce with chopped fresh dill in a skillet.

Simplicity makes an impressive scallop dish

After spending more than 45 years in the restaurant business, I’ve learned that some of the most impressive dishes are also some of the simplest. This tasty scallop dish is the perfect example. It needs no complicated preparation nor a long list of ingredients. Just handle the scallops properly, cook them with a little attention, and pair them with a sauce that complements their naturally sweet flavor.

It’s one of my favorite dishes to put on the table when I’m running short on time and I want to impress guests, or myself!

If you love putting from scratch main dishes on the table as much as I do, be sure to try my homemade baked pumpkin pasta, classic cottage pie, and mushroom macaroni and cheese next.

Recipe ingredients

Sea Scallops: Their naturally sweet, delicate flavor pairs beautifully with the rich garlic cream sauce. They cook quickly and develop a tender, buttery texture that makes them particularly well suited to this dish.
Butter: Adds richness to the scallops and creates a flavorful foundation for the garlic cream sauce. My old-fashioned homemade butter is a great choice for this recipe.
Olive Oil: Used with the butter to cook the scallops. It helps distribute heat across the cooking surface and prevents the scallops from sticking to the skillet.
Garlic: Freshly minced garlic is the way to go here. Four to five large cloves give the sauce plenty of garlic flavor without masking the delicate taste of the scallops.
Heavy Cream: Provides the body of the sauce and gives it a smooth, rich consistency. Heavy cream also holds up well to the gentle simmer needed to finish the sauce.
White Wine: Adds a subtle acidity that balances the richness of the garlic cream sauce and complements the delicate flavor of the scallops. Chicken broth can be substituted if you prefer to cook without wine. My from scratch chicken broth works well here.
Fresh Dill: Adds a fresh, slightly grassy flavor with delicate anise notes that complement both the scallops and the garlic cream sauce.

See the recipe card for full information on ingredients and quantities.

How to make creamy garlic scallops

Have all of your ingredients prepared before you begin. Scallops cook in just a few minutes, and you don’t want to be mincing garlic or chopping dill while they’re in the pan.

Step 1: Prepare the Scallops

Use paper towels to thoroughly dry the scallops before cooking. Removing excess surface moisture helps prevent them from releasing too much liquid into the skillet, allowing them to cook more evenly in the butter and olive oil.

Season both sides with salt and pepper just before cooking.

Step 2: Cook the Scallops

Place a 10-inch cast iron skillet over medium-high heat. Allow it to heat thoroughly before adding the olive oil and 1 tablespoon of the butter.

The oil should shimmer when the skillet is ready, but it shouldn’t be smoking.

Arrange the scallops in a single layer, leaving space between them. If the skillet becomes crowded, moisture can accumulate and cause the scallops to steam rather than cook in the butter and oil.

Let the scallops cook undisturbed for approximately 1–2 minutes on the first side.

Gently turn the scallops and cook for another 1–2 minutes, depending on their thickness.

Look for scallops that have turned opaque and feel slightly firm but still tender. Remove them from the skillet as soon as they’re cooked to prevent them from becoming tough and rubbery. Transfer them to a plate while you prepare the garlic cream sauce.

Step 3: Make the Garlic Cream Sauce

Reduce the heat to medium and add the remaining butter to the skillet.

The skillet will still be quite hot from cooking the scallops, so give it a moment to cool slightly before adding the garlic. Garlic can burn in seconds when it hits an excessively hot pan, and burnt garlic will leave a bitter taste in the finished sauce.

Add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant.

Pour in the white wine and allow to simmer for 30 seconds. Stir in the heavy cream and bring back to a gentle simmer. Allow the sauce to simmer gently for 2–3 minutes, until it thickens slightly.

You’re looking for a sauce that coats the back of a spoon but still flows easily. Keep in mind that it will continue to thicken a little as it cools, so there’s no need to reduce it too far.

Remove the skillet from the heat and stir in the fresh lemon juice and most of the chopped dill, reserving just a few pinches for garnishing the dish. Taste the sauce and adjust the salt and pepper as needed.

Step 4: Finish the Scallops

Return the scallops to the skillet, along with any juices that have collected on the plate. Gently turn them in the sauce and warm them through briefly over low heat if necessary.

The scallops are already cooked at this point, so there’s no reason to let them simmer in the sauce. Doing so will only make them tough.

Serve immediately, spooning plenty of garlic cream sauce over the scallops and garnishing with remaining dill.

Pro Tips

A few small details can make a significant difference when preparing scallops. These are the things I pay attention to when cooking a dish like this.

Use the Right Skillet: Stainless steel and cast iron are both excellent choices for cooking scallops because they retain heat well and distribute it consistently. A heavy-bottomed skillet also helps maintain a steady cooking temperature when the scallops are added.
Pay Attention to the Butter: Butter contributes wonderful flavor, but its milk solids can burn over high heat. If the butter begins to darken excessively before the scallops are added, the skillet is too hot.
Don’t Rely Entirely on Cooking Times: Use the recommended cooking time as a guide, but pay attention to the color and texture of the scallops. They should be opaque and tender when done. Leaving them in the skillet too long can quickly make them tough and rubbery.
Control the Sauce Consistency: If the cream sauce becomes too thick, stir in a small amount of chicken broth or cream to loosen it. If it’s too thin, allow it to simmer gently for another minute before returning the scallops to the skillet.

Serving ideas

Creamy garlic scallops are delicious served over pasta, particularly linguine or angel hair. Both are excellent choices for catching the garlic cream sauce, and they turn the scallops into a satisfying main course. If you enjoy creamy pasta dishes, my from-scratch white sauce chicken pasta is another dish worth trying.

Homemade mashed potatoes are another favorite pairing. Their smooth texture works beautifully with the rich sauce, and the scallops make an attractive presentation arranged over a generous serving of potatoes.

A loaf of crusty Dutch oven semolina bread is always welcome with a dish like this. There’s no reason to leave any of that garlic cream sauce behind!

For vegetables, consider a zucchini and tomato skillet, classic stewed green beans, or a simple green salad topped with a simple lemon oregano dressing. They provide a nice contrast to the richness of the scallops without competing with their delicate flavor.

If you enjoy seafood prepared with creamy sauces, you’ll also want to try my homemade Tuscan shrimp recipe. Or for a great seafood appetizer give my Bang Bang shrimp a try.

Variations and substitutions

Once you’ve made this recipe, there are a few ways to change it up while keeping the basic cooking method the same.

Scallops and Shrimp: Replace some of the scallops with shrimp for a combination seafood dinner. Cook each separately if their sizes require different cooking times, then add them both to the finished sauce.

Tuscan-Style Scallops: Add chopped sun-dried tomatoes to the garlic cream sauce along with the heavy cream, allowing them to warm through and release their flavor as the sauce simmers. Stir in baby spinach toward the end of cooking and allow it to wilt before returning the scallops to the skillet. The sun-dried tomatoes add a concentrated, slightly tangy flavor that works particularly well with the cream.

Lemon Garlic Scallops: Add a little freshly grated lemon zest to the finished sauce for a brighter, more pronounced citrus flavor. Start with a small amount and taste before adding more.

Without White Wine: Substitute chicken broth for the white wine. It won’t provide quite the same acidity, but it still creates a flavorful sauce. You can adjust the lemon juice slightly at the end if needed.

How to store and reheat Creamy Garlic Scallops

Scallops are at their best immediately after cooking. Their texture changes as they cool and reheat, so I recommend making only as much as you expect to serve whenever possible.

Refrigerator Storage: Store leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days.

Reheating: Place the scallops and sauce in a skillet over low heat. Add a splash of heavy cream or chicken broth if the sauce has thickened during refrigeration. Heat gently, turning the scallops occasionally, just until warmed through. Avoid bringing the sauce to more than a very light simmer.

Freezing: I don’t recommend freezing this dish. Cream sauces can separate when thawed, and previously cooked scallops are likely to become tough when reheated.

Frequently asked questions

Can I use frozen scallops for this recipe?

Yes. Frozen sea scallops can be used with good results. Thaw them completely in the refrigerator before preparing the recipe. Once thawed, drain away any accumulated liquid before preparing them for the skillet.

Can I prepare creamy garlic scallops ahead of time?

I wouldn’t recommend cooking the scallops ahead of time if you’re serving them for guests. Their texture is best immediately after searing.

You can, however, mince the garlic, chop the dill, and measure the sauce ingredients in advance. That way, the actual cooking requires very little attention beyond the skillet.

Can I serve creamy garlic scallops over pasta?

Absolutely. For the best results, have the pasta cooked and ready when the sauce is finished. Toss the pasta with some of the garlic cream sauce, then arrange the scallops on top and spoon over the remaining sauce.

Is this creamy garlic scallops recipe gluten-free?

The ingredients in this creamy garlic scallops recipe are naturally gluten-free. Serve the scallops with rice, potatoes, or gluten-free pasta for a complete gluten-free meal.

Can I make the garlic cream sauce without heavy cream?

Heavy cream is the best choice for this recipe because it creates a rich, smooth sauce that thickens naturally as it simmers. Half and half can be used as a substitute, but the sauce will be thinner and won’t have quite the same richness. Allow it to simmer gently to reduce and thicken.

Why did my cream sauce separate?

Cream sauces can separate when exposed to excessive heat, particularly after acidic ingredients have been added. Keep the sauce at a gentle simmer and add the lemon juice after removing the skillet from the heat.