The Best Creamy Seared Butter Garlic Scallops

These Creamy Seared Butter-Garlic Scallops are deliciously crispy, melt in your mouth, and so quick to prep! Also very very chef-quality, so go ahead and bring them out to the party table! 

This is the first time I have posted a recipe immediately, yes, immediately the day after making it. That’s how good it was. 

I’m always so backed up on posts for recipes I made 1 or 2 months ago, that I plan my posts out based on how the pictures align and the colors go together and what not. This is basically so my feed looks nice when scrolling down it on the all-posts view.

But when I made these scallops for dinner last night, I just could not wait to share the recipe.

They turned out so freakin good – soft, buttery, with the crispy garlic edge.. Oh my goodness!

On my menu for tonight as well.

The Best Creamy Seared Butter Garlic Scallops

5 from 1 vote

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Prep Time2 minutes mins

Cook Time10 minutes mins

Total Time12 minutes mins

Servings: 1 ½ cups

Calories: 250kcal

Course: Main Course

Cuisine: American

These Creamy Seared Butter-Garlic Scallops are deliciously crispy, melt in your mouth, and so quick to prep! Also very very chef-quality, so go ahead and bring them out to the party table!

Ingredients

• 1 tsp Olive Oil
• 7 oz Scallops, Frozen, 200g
• Pinch of Salt & Pepper
• 1½ tsp Butter
• 1 tsp Garlic, Minced
• ½ tsp Lemon Juice
• 2 Tbsp Low Sodium Chicken/Vegetable Broth
• ¼ cup Greek Yogurt, 50g
• 1 Tbsp Almond Milk
• 2 tsp Parsley, Chopped

Instructions

• Thaw scallops in cold water or day-long in refrigerator, and pat dry with paper towels.
• Heat olive oil in skillet over medium-high heat and add scallops when sizzling.
• Season with salt and pepper and fry for about 2 minutes or until a golden-brown crust forms, flip over, and fry other side for another 2 minutes until crisp and cooked through. Set aside.
• Melt butter in the same skillet and scrape together browned left over from scallops. Stir in garlic and cook for a minute until fragrant.
• Add broth, bring to a simmer, then add the lemon juice, and remove skillet from the heat.
• Bring yogurt to room temperature, dilute with almond milk, and pour into butter-garlic sauce.
• Add scallops, warm through, and garnish with parsley.

Notes

• To make this Paleo, use Coconut or Almond-based Yogurt.
• I used bay scallops(smaller) for the recipe, but sea scallops(larger) would work just fine.

Nutrition:

• Servings: 1½ cups | Serving size: 1½ cups
• Calories: 250kcal
• Fat: 11.6g | Saturated fat: 4.7g
• Carbohydrates: 7.3g | Fiber: 0.1g | Sugar: 1.4g
• Protein: 30.2g