Scallops with Roasted Garlic Cream Sauce Recipe -
Scallops with Roasted Garlic Cream Sauce Recipe
  • READY IN 1 hr

Scallops with Roasted Garlic Cream Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2009

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

Most Helpful Critical Review
Sep 09, 2009

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 cornstarch in about 4 oz of milk or cream and stir until completely dissolved and add the cream mixture on stove. Bring to a boil and immediately turn heat on low or off. sauce will thicken after a minute or so. Thank you all for your reviews. :-)

Jun 30, 2010

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 whisked in a tbsn of butter at the end to finish the sauce and served it over artichoke ravioli...complete with sauteed asparagus and artichokes! Seriously, by far the best way I've ever roasted garlic...turned out perfect! Thank you for the recipe. :)

Sep 02, 2012

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 that way, and been adding enough white sauce to extend and thicken. Any recommendations on which kind of garlic works best here?

May 27, 2012

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.

Nov 11, 2010

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 will remember it for next time. :o) Other than that it was fab and tasty!

Sep 01, 2009

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

Sep 01, 2009

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


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  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 17.6 g
  • 6%
  • Cholesterol
  • 166 mg
  • 55%
  • Fat
  • 56.3 g
  • 87%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 32 g
  • 64%
  • Sodium
  • 740 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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