Scallops with White Wine Cream

Name: Scallops with White Wine Cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 6 large sea scallops; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup heavy cream; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

Highlighted under: Global Flavors

When I'm craving something elegant yet comforting, I turn to scallops with white wine cream. This dish encapsulates a perfect balance of flavors with plump scallops seared to golden perfection and a luscious sauce that brings it all together. I love how quickly it comes together, making it ideal for weeknight dinners or special occasions. The blend of white wine, cream, and a hint of garlic enhances the natural sweetness of the scallops, creating a dish that feels indulgent without too much effort. It’s a true testament to the beauty of simple, quality ingredients!

Created by

Amber Walsh

Last updated on 2026-01-07T10:16:12.034Z

One of my favorite indulgences is enjoying perfectly seared scallops with a rich white wine cream sauce. I’ve experimented with various techniques, but I’ve found that using a hot skillet with a little olive oil creates that perfect golden crust while keeping the inside tender. This sauce is magic; incorporating a splash of white wine adds depth, while cream rounds everything out in a velvety finish.

To elevate the dish, I like to finish with freshly chopped parsley and a squeeze of lemon, which brightens the flavors tremendously. The stunning contrast of the golden scallops against the creamy sauce makes for an unforgettable presentation. Serve it over pasta or alongside crusty bread to soak up every last drop!

        Why You'll Love This Recipe
        Rich and creamy sauce that perfectly complements tender scallops
Quick and easy, perfect for both weeknight dinners and special occasions
A sophisticated dish that impresses without requiring extensive cooking skills

      

The Importance of Quality Ingredients

For this dish, the quality of the scallops plays a crucial role. Look for fresh, large sea scallops that are slightly moist and have a sweet smell of the sea. If using frozen scallops, ensure they are completely thawed and patted dry to achieve a nice sear. Extra moisture can prevent that coveted golden crust, which is essential for flavor.

The cream should be heavy cream—not light cream or half-and-half—as it provides a rich, velvety texture that binds the sauce together beautifully. Using a good quality dry white wine, such as Sauvignon Blanc or Pinot Grigio, enhances the dish, balancing the richness of the cream and complementing the natural sweetness of the scallops.

Refining Your Searing Technique

Searing scallops requires precision. Start by preheating your skillet; it should be hot enough that the scallops sizzle as soon as they touch the surface. A cast-iron or stainless-steel skillet works best for even heat distribution. When placing the scallops in the pan, avoid crowding them, as this can lower the temperature and lead to steaming instead of searing.

As you sear, resist the urge to move the scallops too soon. Wait until they form a golden crust—about 2-3 minutes—before flipping. This caramelization develops deeper flavors; the browning reactions create complexity to the dish. After searing, transfer them on a plate to rest and keep them warm while you finish the sauce.

Ingredients

Gather these simple ingredients for a delicious meal.

Ingredients

6 large sea scallops
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Make sure your scallops are fresh for the best flavor.

Instructions

Follow these simple steps to create a gourmet dish at home.

Sear the Scallops

Heat the olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper on both sides. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown.

Remove them from the skillet and set aside.

Make the Sauce

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Carefully pour in the white wine, scraping any browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes until reduced by half.

Finish the Cream Sauce

Lower the heat and stir in the heavy cream. Simmer gently for another 2-3 minutes, allowing the sauce to thicken slightly. Season with additional salt and pepper to taste.

Combine and Serve

Return the seared scallops to the skillet, spooning the sauce over them. Cook for an additional minute to heat through, then plate the scallops, drizzling with sauce and garnishing with parsley and lemon wedges.

Enjoy your delicious scallops with white wine cream!

Pro Tips

For an extra touch, consider adding a sprinkle of freshly grated Parmesan cheese to the sauce just before serving.

Make-Ahead Tips

While scallops are best enjoyed fresh, you can prepare the sauce in advance. Make the white wine cream sauce up to a day ahead and store it in the refrigerator. To reheat, do so gently over low heat, stirring until warmed through, being careful not to allow it to boil as the cream can separate.

You can also portion and season your scallops ahead of time. Just keep them covered in the fridge and bring them to room temperature before searing to ensure an even cook. This saves valuable time when you're ready to serve.

Serving Suggestions

Pair this scallops dish with a light side, such as a fresh arugula salad or sautéed asparagus, to complement the richness of the sauce. A crusty baguette is also perfect for scooping up any leftover sauce, ensuring none of that deliciousness goes to waste.

For a touch of elegance, serve the scallops over a bed of creamy risotto or alongside lemon-infused pasta. The freshness of lemon, a common side, highlights the flavors in both the scallops and the sauce. Consider preparing a crisp, chilled white wine to elevate the dining experience even further.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but be sure to thaw them completely and pat them dry to ensure they sear properly.

→ What type of white wine should I use?

A dry white wine like Sauvignon Blanc or Chardonnay works best for this recipe.

→ Can I substitute the cream?

You could use half and half for a lighter version, but it may not be as rich and creamy.

→ How do I know when the scallops are done?

Scallops should be opaque and firm to the touch, which typically takes about 2-3 minutes per side.