Creamy Garlic Scallops

• servings: 4 servings
• active time: 5 minutes
• total time: 17 minutes

Ingredients

2 lbs scallops

1 cup heavy cream

3 garlic cloves (finely minced)

1/2 shallot (finely diced )

1 tbsp parmesan cheese (freshly grated )

1/4 tsp Italian seasoning

1/8 tsp lemon zest (just a pinch )

3 tbsp oil

salt and black pepper to taste

fresh parsley (optional )

Directions

Remove the scallops side muscle and pat dry with a paper towel. Season generously on both sides with Kosher salt and fresh cracked black pepper.

Heat the oil in a large skillet over medium-high heat. Once the skillet is super hot, add the scallops and cook for 2 minutes on each side. Remove the scallops from the skillet and set it aside.

Add the shallots and garlic and cook for 20 seconds or until fragrant. Make sure to scrape the bottom of the pan. You can add a splash of white wine to deglaze the pan if you want. Completely optional.

Add the heavy cream, lemon zest, parmesan cheese, Italian seasoning, salt, and pepper.

Reduce the heat to medium and cook the sauce until thickened. It should take about 5-6 minutes.

Place the scallops back into the skillet and spoon the sauce over the scallops. Cook for about 30 seconds and garnish with fresh parsley, if desired. Enjoy!

Nutrition

• Calories: 465 kcal
• Total Fat: 34 g
• Saturated Fat: 15 g
• Trans Fat: 1 g
• Cholesterol: 137 mg
• Sodium: 932 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 29 g