Lemon Garlic Butter + Seared Scallops

Updated: Sep 1

If you enjoy seafood, our garlic butter seared scallops in our delectable heavy cream sauce is a wonderful meal by candlelight for two or for the perfect family meal when you want a taste of Italy. A multitude of flavor awaits your palate.



1 Pound Scallops

¾ Cup Select Spice Garlic Sauce 2 Tablespoons Minced Garlic ¼ Cup Dry White Wine (Optional)

¼ Cup Lemon Juice

1 Tablespoon Olive Oil 1 Cup Heavy Cream

2 Cups Cherry Tomatoes

Angel Hair Pasta

1 Tablespoon Chopped Parsley

1 Cup Spinach Packed


In a medium saucepan place ¼ cup garlic sauce, minced garlic, and salt over medium heat for two minutes, then add scallops. Scallops should sizzle as soon as they are placed in the saucepan. Heat ingredients until scallops are crisp to a golden color on the outside. Use a large enough saucepan to avoid overcrowding of scallops or cook in batches to make sure they are at least 1-inch apart. Sear scallops on each side for about 2-3 minutes. Remove scallops from heat and serve as desired or make creamy wine sauce.


Melt ½ cup garlic sauce in the same pan as the scallops and use all dripping from preparation of seared scallops. Add heavy cream, white wine, to saucepan cooking over medium heat and mix with wire whisk for 2-3 minutes and add lemon then reduce heat to low and simmer. Make sure to whisk well to mix drippings from seared scallops and stir in lemon juice and add scallops back into the pan to serve. For a complete meal serve over angel hair pasta and garnish with parsley.


Angel Hair Pasta White Wine Bread Cherry Tomatoes

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