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4 creamy garlic scallops up close.
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5 from 2 votes

Creamy Garlic Scallops

These creamy garlic scallops are made with just a handful of ingredients in under 20 minutes! Tender scallops tossed is a rich parmesan lemon cream sauce. Serve this over pasta, rice, or mashed potatoes for a restaurant-quality meal! 
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 465kcal


  • 2 lbs scallops
  • 1 cup heavy cream
  • 3 garlic cloves finely minced
  • 1/2 shallot finely diced
  • 1 tbsp parmesan cheese freshly grated
  • 1/4 tsp Italian seasoning
  • 1/8 tsp lemon zest just a pinch
  • 3 tbsp oil
  • salt and black pepper to taste
  • fresh parsley optional


  • Remove the scallops side muscle and pat dry with a paper towel. Season generously on both sides with Kosher salt and fresh cracked black pepper.
  • Heat the oil in a large skillet over medium-high heat. Once the skillet is super hot, add the scallops and cook for 2 minutes on each side. Remove the scallops from the skillet and set it aside.
  • Add the shallots and garlic and cook for 20 seconds or until fragrant. Make sure to scrape the bottom of the pan. You can add a splash of white wine to deglaze the pan if you want. Completely optional.
  • Add the heavy cream, lemon zest, parmesan cheese, Italian seasoning, salt, and pepper.
  • Reduce the heat to medium and cook the sauce until thickened. It should take about 5-6 minutes.
  • Place the scallops back into the skillet and spoon the sauce over the scallops. Cook for about 30 seconds and garnish with fresh parsley, if desired. Enjoy!


  • Use fresh and good quality ingredients. Fresh garlic and freshly grated parmesan cheese make all the difference!
  • Don't have scallops but have every other ingredient? Make this with chicken, shrimp, steak, or lobster tails.
  • Want to make the ultimate meal? Cook some steak and serve these creamy garlic scallops on top! Toss in some jumbo lump crab meat and you're in business.
  • Don't like lemon zest? Add a squeeze of fresh lemon juice. Although I prefer a pinch of lemon zest because it is much more potent.
  • If you like a bit of heat, feel free to add a generous pinch of red crushed pepper.
  • Serve with some crusty Italian bread to soak up all that leftover sauce. 


Calories: 465kcal | Carbohydrates: 10g | Protein: 29g | Fat: 34g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 932mg | Potassium: 532mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg