Pan-Seared Scallops with Garlic Cream Sauce

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Plump, golden scallops swimming in a velvety garlic-infused cream—a restaurant-worthy dish ready in minutes.

Ingredients:

For the Scallops:

  • 1 lb (450g) fresh sea scallops (about 8–10 large)

  • Salt and freshly ground black pepper, to taste

  • 1 tbsp olive oil

For the Garlic Cream Sauce:

  • 2 tbsp unsalted butter

  • 4 garlic cloves, finely minced

  • ½ cup heavy cream

  • ¼ cup chicken or seafood stock

  • ¼ tsp smoked paprika

  • ¼ tsp red pepper flakes (optional, for a subtle kick)

  • 2 tbsp fresh parsley or cilantro, finely chopped

  • Juice of ½ lemon

Instructions:

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