This Scallops in Cream Sauce recipe yields perfectly seared scallops served in a rich, velvety cream sauce with spinach and sun-dried tomatoes. The sauce has the comforting character of a classic cream sauce—similar in feel to Alfredo or other creamy pan sauces—and pairs beautifully with rice, pasta, or crusty bread to soak up every bit. Best of all, you can have this restaurant-quality meal on the table in under 30 minutes.
This dish tastes like something you’d order at a good seaside restaurant. The scallops are tender and delicate, and the sauce is deeply satisfying—creamy, savory, and studded with bright sun-dried tomato and wilted spinach. It’s ideal for a date-night dinner for two; you can also double the ingredients to serve more guests.
Scallops are easier to cook than many people think. Follow the tips and directions below for a perfect sear and a silky sauce. If you enjoy scallops, consider trying other preparations like seared jumbo scallops or bacon-wrapped scallops as an appetizer.
This recipe is adapted from the cookbook A Couple Cooks by Sonja and Alex Overhiser, a collection of approachable, flavorful recipes designed for couples and small gatherings.
Ingredients needed for making Scallops in Cream Sauce:
- Salt: Use kosher salt for brining and seasoning.
- Scallops: Choose sea scallops (not bay scallops); dry-packed if possible.
- Oil: Vegetable or canola oil—an oil with a high smoke point.
- Butter: Salted butter works well in the sauce.
- Garlic: Fresh garlic cloves, peeled and minced.
- Oregano: Dried oregano is fine here.
- Cream: Heavy whipping cream gives the sauce a rich texture.
- Milk: A little milk lightens the sauce—any variety will do.
- Parmesan cheese: Freshly grated Parmesan gives the best flavor and smoothest texture.
- Spinach: Use fresh chopped spinach (it will shrink considerably when cooked).
- Sun-dried tomatoes: Use sun-dried tomatoes packed in oil and drain them before adding.
- Rice or pasta: For serving—either works well with the sauce.
How to look for the best scallops:
- Ask for sea scallops and, if possible, request “dry-packed” scallops—those not treated with preservatives—so they sear better and taste fresher.
- Choose larger scallops labeled “colossal” or “extra large,” since scallops shrink when cooked.
- Fresh scallops have a mild, slightly sweet scent; avoid any that smell overly fishy.
- Good scallops are a translucent, off-white color.
- If using frozen scallops, thaw them overnight in the refrigerator, drain well, and pat completely dry before cooking.
This recipe suggests a brief brine: soak the scallops for about 10 minutes in a light saltwater solution, then pat them thoroughly dry. The short brine can help the scallops develop a more even, caramelized crust when seared. This step is optional but helpful if you have the time.
How to prepare scallops in a pan:
Sear the scallops in a cast iron or stainless steel skillet—avoid nonstick for this step, since you want a high, even heat for browning. Heat the oil until it is hot and shimmering before adding the scallops. Place scallops about 1 inch apart and resist the urge to move them; they should sizzle. Cook 1–3 minutes on the first side until a golden crust forms, then flip and cook 1–2 minutes more until just opaque in the center. Transfer the scallops to a plate while you make the sauce, leaving any browned bits and juices in the pan.
How to make a cream sauce for scallops:
Using the same pan with the fond left from searing, melt the butter over medium-low heat. Add minced garlic and oregano and cook briefly until fragrant. Stir in the heavy cream, milk, and freshly grated Parmesan, scraping up the brown bits from the pan. Let the sauce simmer gently for a couple of minutes, then add the chopped spinach, drained sun-dried tomatoes, and a pinch of salt. Once the spinach wilts, return the scallops to the pan to warm through for about 30 seconds, spooning sauce over them. Serve immediately over rice, pasta, or couscous.
Recipe Tips
- Whenever possible, buy fresh scallops for the best flavor and texture.
- If scallops still have the small side muscle attached, remove it by pinching or cutting it off—this part can be tough when cooked.
- Use a cast iron or stainless steel skillet to achieve a proper sear; nonstick pans won’t produce the same crust.
- Ensure the pan and oil are very hot before adding scallops to get a quick, golden sear.
- Avoid overcooking; scallops should be tender and slightly translucent in the center, not rubbery.
Seafood lovers, here are some more recipes to try:
- Shrimp Scampi Alfredo
- Fish Taco Casserole
- Lemon Butter Mahi Mahi
- Salmon Fusilli
- Red Snapper with Pineapple Salsa
Scallops in Cream Sauce
Ingredients
- Kosher salt, for brining and seasoning
- 8 ounces sea (not bay) scallops (preferably fresh)
- 1½ tablespoons vegetable or canola oil
- 1 tablespoon salted butter
- 2 medium garlic cloves, minced
- 1 teaspoon dried oregano
- ½ cup heavy whipping cream
- ¼ cup milk
- 3 tablespoons freshly grated Parmesan cheese
- 2 cups chopped fresh spinach
- ¼ cup chopped sun-dried tomatoes (packed in oil)
- Rice or couscous, for serving
Instructions
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In a shallow dish, mix 2 cups of room-temperature water with 1 tablespoon kosher salt. Add the scallops and soak for 10 minutes. Remove and dry the scallops thoroughly—any surface moisture will cause the pan to spit when searing. Lightly season the scallops with a generous pinch of kosher salt.
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Heat the oil in a stainless or cast-iron skillet over high heat. Carefully add the scallops and cook without turning until an even brown crust forms on the bottom, 1 to 3 minutes depending on your stove. Flip with a spatula and cook the other side 1 to 2 minutes until a crust forms and the center is nearly opaque. Remove the scallops and transfer them to a plate, leaving the pan juices and browned bits behind.
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Reduce heat to medium-low and add the butter to the pan. Once melted, add the garlic and oregano and cook until fragrant, about 30 seconds. Stir in the heavy cream, milk, and Parmesan and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan. Add the spinach, sun-dried tomatoes, and ¼ teaspoon kosher salt; cook until the spinach wilts, about 2 minutes. Return the scallops to the pan and warm for about 30 seconds, spooning sauce over them. Serve immediately.
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Serve with rice or couscous.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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