Creamy Garlic Butter Scallops with White Wine & Fresh Basil Tips, FAQ & printable recipe

Tips for success

For the perfect sear, use a heavy skillet like cast iron and heat it over high heat for at least 3 minutes before adding the oil. The oil should shimmer and lightly smoke.

When placing the scallops, lay them away from you to avoid splatter. Do not overcrowd; cook in batches if necessary. After searing, let the scallops rest on a plate while you make the sauce—this keeps them juicy.

To make the sauce extra silky, whisk the cream in slowly and keep the heat at medium-low. If the sauce splits, it may be due to high heat or adding cold cream; let it cool slightly and whisk vigorously.

Fresh lemon juice adds brightness; add it at the end if you prefer a stronger citrus note. For a thicker sauce, let it simmer a bit longer, but watch that it doesn't reduce too much and become salty.

Variations

• Lemon Herb Scallops: Add 1 teaspoon of lemon zest along with the lemon juice, and stir in 1 tablespoon of chopped fresh parsley or chives at the end. This brightens the dish and adds a fresh herb note.
• Spicy Garlic Scallops: Add a pinch of red pepper flakes or a small diced fresh chili along with the garlic. The heat complements the richness of the cream sauce and the sweetness of the scallops.
• Mushroom Scallops: Sauté 1 cup of sliced cremini mushrooms in the butter before adding the garlic. Cook until golden and tender, then proceed with the recipe. The earthy mushrooms pair well with the seafood and cream.
• Tomato Basil Scallops: Add 1/2 cup of halved cherry tomatoes along with the wine and let them soften. Finish with fresh basil. The tomatoes add a burst of color and acidity.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended as the sauce may separate and the scallops may become rubbery. If necessary, freeze the sauce only, for up to 1 month.

Reheat

Reheat gently in a skillet over low heat, adding a splash of cream or broth to restore the silky texture. Avoid microwaving, as it can make the scallops tough.

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

The sauce may separate upon reheating; gently reheat in a skillet over low heat, adding a splash of cream or broth to restore the silky texture. Scallops are best enjoyed fresh, but leftovers can be eaten cold in a salad or reheated gently.

The sauce can be made ahead and refrigerated for up to 2 days. When ready to serve, reheat the sauce in a skillet, then add the freshly seared scallops and warm them through. Alternatively, sear the scallops ahead and keep them in the refrigerator, then reheat them in the sauce just before serving. This can save time on a busy night.

Serving ideas

Serve the scallops immediately after cooking, with the creamy sauce spooned over the top and fresh basil leaves scattered on top. This dish pairs beautifully with crusty bread, which is perfect for soaking up the sauce.

For a more substantial meal, serve over cooked pasta, rice, or creamy polenta. A simple green salad with a lemon vinaigrette balances the richness.

For an elegant presentation, arrange the scallops on a platter and pour the sauce around them, then garnish with basil leaves. This dish also works well as an appetizer for a dinner party, served in small bowls with bread on the side. Pair with a crisp white wine like Sauvignon Blanc or Chardonnay to complement the flavors.

Frequently asked questions

Recipe card

Creamy Garlic Butter Scallops with White Wine & Fresh Basil

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 1 lb sea scallops (about 400g), patted dry
• 2 tbsp olive oil
• sea salt, to taste
• black pepper, to taste
• 3 tbsp butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 1 tbsp lemon juice
• 1/2 cup heavy cream
• fresh basil leaves, for garnish, to taste

Instructions

1. Pat the sea scallops completely dry with paper towels. Season both sides generously with sea salt and black pepper.
2. Place a cast iron skillet over high heat and add the olive oil. Heat until the oil shimmers and just begins to smoke.
3. Carefully place the scallops in the skillet in a single layer, ensuring they are not touching. Sear undisturbed for 2 minutes until a dark golden crust forms. Flip and cook for 1 minute more. Transfer the scallops to a plate.
4. Reduce the heat to medium. Add the butter to the skillet and let it melt, scraping up any browned bits. Add the minced garlic and sauté until fragrant, about 30 seconds.
5. Pour in the white wine and lemon juice, scraping the bottom of the skillet to release the fond. Let the liquid bubble and reduce by half, about 1-2 minutes.
6. Pour in the heavy cream and stir until the sauce is smooth and velvety. Let it simmer gently for 2-3 minutes to thicken slightly.
7. Nestle the seared scallops back into the skillet, spooning the creamy sauce over the top. Cook for 1-2 minutes until the scallops are heated through and the sauce is bubbling gently.
8. Remove the skillet from the heat. Scatter fresh basil leaves over the top and serve immediately.

Contains: mollusks, milk, sulfites

Estimated nutrition per serving

Calories

430

Protein

25 g

Carbohydrates

8 g

Fat

32 g

Fiber

1 g

Sugar

3 g

Automatic estimate from the ingredient list, not laboratory-verified.