Seared Scallops with Roasted Garlic Cream Recipe

Name: Seared Scallops with Roasted Garlic Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads garlic, sliced horizontally; 3 tablespoons olive oil, plus 1 tablespoon olive oil; 2 cups chicken stock; 1 cup cream; 2 tablespoons butter; 1 pound large sea scallops, muscles removed; Salt and freshly ground black pepper; 1/4 cup vegetable oil; 1 cup celeriac, peeled and sliced thinly on a mandoline, optional; 1 cup elephant garlic, peeled and sliced thinly on a mandoline, optional; 2 tablespoons chervil; 2 tablespoons chives

Servings: persons

2 heads garlic, sliced horizontally
3 tablespoons olive oil, plus 1 tablespoon olive oil
2 cups chicken stock
1 cup cream
2 tablespoons butter
1 pound large sea scallops, muscles removed
Salt and freshly ground black pepper
1/4 cup vegetable oil
1 cup celeriac, peeled and sliced thinly on a mandoline, optional
1 cup elephant garlic, peeled and sliced thinly on a mandoline, optional
2 tablespoons chervil
2 tablespoons chives

1
Preheat oven to 400 degrees F.
2
Place garlic on a piece of foil and spoon 3 tablespoons of olive oil on top of cut garlic.
3
Wrap tightly to make a pouch and put directly into the oven for 30 minutes or until garlic is soft.
4
Once garlic is cool enough to handle, squeeze cloves into a saucepan and add chicken stock.
5
Cook on high for 10 minutes or until stock reduces by half and add cream.
6
Using an immersion blender, puree until smooth and continue to simmer on low.
7
In a large saute pan over medium-high heat, add 1 tablespoon of olive oil and 2 tablespoon of butter.
8
Season scallops with salt and pepper and sear on each side for 2 minutes.
9
In the meantime, if using, heat the vegetable oil and fry the celeriac and garlic until just browned, about 1 minute.
10
Drain of excess oil and sprinkle with herbs, salt and pepper and melted butter.
11
Spoon puree onto the middle of a plate, top with scallops, garnish with celeriac and garlic chips.

1371

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 heads garlic, sliced horizontally, 3 tablespoons olive oil, plus 1 tablespoon olive oil, 2 cups chicken stock, 1 cup cream, and more.

Yes, Seared Scallops with Roasted Garlic Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Scallops with Roasted Garlic Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions