The Art of Creamy Garlic Parmesan Scallops Perfection

Scallop Preparation & Drying

Master the essential technique of properly drying scallops to remove surface moisture, which is critical for achieving the signature golden-brown caramelized crust that defines restaurant-quality seared scallops.

High-Heat Searing Method

Learn the precise timing and temperature control needed to create perfect caramelization on scallops without overcooking, developing rich Maillard reaction flavors while maintaining tender, translucent centers.

Pan Deglazing Technique

Discover how to capture and incorporate all the flavorful browned bits from searing into your sauce using white wine, a classic French technique that adds depth and complexity.

Cream Sauce Emulsification

Perfect the art of combining cream and Parmesan cheese to create a smooth, velvety sauce that coats the back of a spoon without breaking or becoming grainy.

Final Assembly & Plating

Master the timing of returning scallops to the sauce to reheat without overcooking, ensuring every element maintains its ideal texture and temperature for an impressive restaurant-style presentation.

Secrets to Restaurant-Quality Scallop Perfection

Scallop Selection: Choose dry-packed scallops rather than wet-packed for the best sear. Wet-packed scallops contain preservatives that prevent proper caramelization.

Perfect Sear: The key to golden-crusted scallops is ensuring they are completely dry and the pan is properly heated. Don't move them once placed in the pan.

Wine Substitution: If you prefer not to use wine, substitute with low-sodium chicken broth mixed with 1 tablespoon lemon juice for acidity.

Make-Ahead Tip: Prepare the sauce in advance and refrigerate. When ready to serve, sear fresh scallops and reheat the sauce gently, then combine.

Cheese Quality: Use freshly grated Parmesan cheese from a block rather than pre-grated for superior melting and flavor. Pre-grated cheese contains anti-caking agents.

Common Mistake: Overcrowding the pan will steam the scallops instead of searing them. Cook in batches if necessary to maintain proper spacing.

Restaurant-Style Creamy Garlic Parmesan Scallops with Fresh Spinach in White Wine Butter Sauce

Name: Restaurant-Style Creamy Garlic Parmesan Scallops with Fresh Spinach in White Wine Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: For the Scallops:; 1.5 lbs large sea scallops, side muscle removed; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; For the Creamy Sauce:; 3 tablespoons unsalted butter; 6 cloves garlic, minced; 1/2 cup dry white wine; 1 1/2 cups heavy cream; 3/4 cup freshly grated Parmesan cheese; 1/2 teaspoon Italian seasoning; 1/4 teaspoon red pepper flakes; 4 cups fresh baby spinach; 2 tablespoons fresh lemon juice; Salt and black pepper to taste; 2 tablespoons fresh parsley, chopped for garnish; For Special Equipment:; Large cast iron skillet or heavy-bottomed pan; Paper towels; Fine mesh strainer

The ultimate pan-seared scallops featuring sweet sea scallops, fresh baby spinach, and authentic Parmesan cheese. This elegant seafood dish combines the rich garlic cream sauce with the delicate sweetness of caramelized scallops, creating an unforgettable dining experience that elevates the classic scallop preparation to extraordinary heights perfect for date nights, special celebrations, or any time you crave the perfect balance of restaurant elegance and home-cooked comfort.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Scallops:

1.5 lbs large sea scallops, side muscle removed

2 tablespoons olive oil

2 tablespoons unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon black pepper

For the Creamy Sauce:

3 tablespoons unsalted butter

6 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cups heavy cream

3/4 cup freshly grated Parmesan cheese

1/2 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes

4 cups fresh baby spinach

2 tablespoons fresh lemon juice

Salt and black pepper to taste

2 tablespoons fresh parsley, chopped for garnish

For Special Equipment:

Large cast iron skillet or heavy-bottomed pan

Paper towels

Fine mesh strainer

Instructions

Pat scallops completely dry with paper towels and season both sides with salt and pepper. Let them sit at room temperature for 10 minutes to ensure proper searing.

Heat olive oil and 2 tablespoons butter in a large cast iron skillet over medium-high heat until butter melts and begins to shimmer but not smoke.

Place scallops in the pan without crowding, leaving at least 1 inch between each scallop. Sear for 2-3 minutes without moving until a golden-brown crust forms on the bottom.

Flip scallops carefully and sear the other side for 2 minutes until golden and opaque. Remove scallops to a plate and tent with foil to keep warm.

Reduce heat to medium and add 3 tablespoons butter to the same skillet. Once melted, add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.

Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes to the skillet. Whisk continuously for 3-4 minutes until the sauce thickens and becomes smooth.

Stir in fresh spinach and cook for 1-2 minutes until wilted. Add lemon juice and adjust seasoning with salt and pepper to taste.

Return the seared scallops to the pan, nestling them into the creamy sauce. Spoon sauce over the scallops and cook for 1 minute to reheat.

Garnish with chopped fresh parsley and serve immediately over pasta, rice, or with crusty bread to soak up the luxurious sauce.

Restaurant-Style Creamy Garlic Parmesan Scallops with Fresh Spinach in White Wine Butter Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Creamy Garlic Parmesan Scallops Perfection

Restaurant-Style Creamy Garlic Parmesan Scallops with Fresh Spinach in White Wine Butter Sauce

Ingredients

Instructions