Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes, and broccoli Fast2eat

Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes, and broccoli Fast2eat

These tender, crispy, seared sea scallops, enveloped in a creamy garlic sauce, are going to melt in your mouth. The sun-dried tomatoes will release so much flavour into the sauce, while broccoli and parmesan cheese give it body.

This will surprise you how easy it is to make this, yet at such a fine dining quality. Most people are too intimidated to cook scallops, but they are one of the easiest to cook. They cook fast, similar to shrimp. They only take four to five minutes to cook — that is it!

If you do not like sea scallops, try fresh Shrimp instead.

The entire family loves this easy-to-make Scallops recipe. This is a must-make tried and wonderful dinner!

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Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes, and broccoli is a restaurant-quality meal that you can easily make at home with minimal ingredients and maximum flavour!
Servings: 4 people


Sear scallops

  • 800 g Sea scallops
  • Salt - to taste
  • Pepper - fresh ground to taste
  • 1-2 tbsp Olive oil
  • 2 tbsp Butter

Sauté onion

  • 1 tbsp Butter - or olive oil - optional
  • 1 Onion - diced
  • 4-5 cloves garlic - finely chopped or 1-2 tbsp minced garlic
  • ¼-1/3 cup White wine - or 1 tbsp of lemon juice


  • 3 cups Bechamel sauce - see recipe
  • Garlic powder - optional, but adding garlic powder helps give you that bold garlic flavour
  • 150 g Dried tomato - see the recipe: slow-roasted tomato or oven-dried tomatoes
  • 3 cups Broccoli - chopped or baby spinach leaves
  • ½ cup Parmesan cheese - grated – optional if already using in the bechamel recipe
  • 2 tsp Italian seasoning - dried
  • 1 tbsp parsley - chopped
  • 1 cup Cream - 35% or half and half or fat-free evaporated

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Make-ahead sun-dried tomatoes

Thaw scallops

  • Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely.
  • Alternatively, thaw them in a bowl overnight in the refrigerator. If your scallops are still frozen in the centres, arrange them on a paper towel-lined baking sheet and let them thaw out on your kitchen bench 15 minutes before cooking.

Bechamel sauce

Thoroughly pat scallops dry with paper towels

  • Make sure to thoroughly pat them dry with a couple more paper towel sheets to absorb all the liquid before searing. If too much liquid is left in scallops, they will release too much water while cooking and simmer in your pan instead of sear.
  • Season with salt and pepper to taste.

Sear scallops in a hot pan

  • Heat olive oil and butter in a large pan or skillet over medium-high heat until hot and sizzling.
  • Important: You want them to sizzle and crisp to a golden colour on the outside. The first scallop should sizzle as soon as it hits the oil. If it does not, wait and let the pan continue heating before adding any more.
  • Add the scallops in a single layer without overcrowding the pan. Use a large pan or work in batches if needed to make sure they are apart.
  • Sear them (without moving them) for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through.
  • They should be firm to the touch but still slightly soft with a little bounce to them.
  • The internal temp will be 55°C/130°F.
  • Remove from skillet and transfer to a plate.

Sauté onion

  • If need, melt more butter (or add olive oil) in the same pan, scraping up any delicious, browned bits.
  • Sauté onion until soft (about 4 minutes).
  • Add in the garlic and sauté until fragrant (30 seconds).
  • Pour in a good quality dry white wine, and allow to reduce while scraping any bits off of the bottom of the pan. This is where the flavour is!
  • Note: If not using the wine, use 1 tbsp of lemon juice to deglaze.

Prepare the sauce

  • Add Bechamel sauce to the Sautéed onion and garlic and stir until mixture is smooth.
  • Add garlic powder and the dried tomatoes and cook for 1-2 minutes to release their flavours. Dried tomatoes release so much flavour into the sauce.
  • If need, season with salt and pepper to your taste.
  • Add in the broccoli and allow to cook for about 5 minutes in the sauce.
  • Then add in the parmesan cheese. It is optional if already using in the bechamel recipe.
  • Allow sauce to simmer for a further minute until cheese melts through the sauce.
  • Stir in herbs through.
  • Reduce heat to low-medium heat, add the cream, stirring until well mixed.
  • Take the pan off the heat and gently add the scallops with their juices into the pan.
  • Mix through slightly before serving.


Best sides: Serve over pasta, spaghetti squash, mashed potatoes, scalloped potatoes, garlic bread, rice, zucchini noodles (also known as "zoodles "), steamed veggies or a simple side green salad.
Important: Scallops should not be left at room temperature for more than 2 hours for safety reasons.
Leftover: Store leftovers in the fridge in an airtight container for up to 3 days.
Freeze: You can freeze cooked scallops for up to 3 months, but do not add the sauce before freezing. Make the creamy garlic sauce fresh when ready to serve.

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Course : Lunch & dinner, Main Dish
Cuisine : American, Canadian, Italian, Mediterranean
Keyword : "Main dish", "Mediterranean", "one-pot-meal", "Seafood", "Soup", broccoli, creamy garlic parmesan sauce, creamy garlic scallops, creamy scallops, Garlic, garlic scallops, scallops, Sea scallops, sun-dried tomatoes, Tuscan


Calories: 768kcal | Carbohydrates: 45g | Protein: 43g | Fat: 47g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1393mg | Potassium: 2168mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2403IU | Vitamin C: 84mg | Calcium: 488mg | Iron: 6mg

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Read bread-making further information in my book


Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

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