Scallops with Roasted Garlic Cream Sauce

Scallops with Roasted Garlic Cream Sauce

Mitzi 0

"I've looked and looked for a recipe for scallops that was tasty yet elegant. I searched through 30 recipes and out of those I got ideas and came up with this."


1 h servings 693 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 693 kcal
  • 35%
  • Fat:
  • 56.3 g
  • 87%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 740 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
  3. Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
  4. Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. Stir the cream into the stock and remove from heat; set aside.
  5. Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.
  6. Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates. Garnish with the parsley to serve.
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Your rating



  1. 15 Ratings


I do apologize for the recipe being runny. I am going to try to edit it if they'll let me because I forgot to add in the directions that if the sauce turns out runny, add about a Tbs of cornstar...

Nice recipe but 3 minutes per side for scallops is way too long! Scallops will cook in half that time or less.

This was a very good sauce! I made a vegetarian version of it, using veg stock...substituted fresh basil for parsley, and added a little parmesan to thicken it (since I only had milk). I whiske...

Love this recipe. By mistake I had added the cream to the broth before reducing. The second time I followed the directions, but liked the sharper taste from the mistake. Have since continued ...

I thought this was definitly a keeper! Only changed one thing. The sauce did have to be thickened, and I did so with butter and flour. Did it separatly then added it to the Garlic Cream Sauce.

This recipe was sooo delicious! I doubled it and even added in the 4oz of cream with the cornstarch but I still had to simmer for quite a while to get it to thicken. No problem though - just wil...

Pretty good. The cream ended up quite liquid and not quite thick enough. Otherwise, tasty and easy.

Absolutely Lovely! Made chorizo sausage as a side! Yummy!

It needs a thickening agent, the sauce is too runny. Maybe some flour or cream of tartar.