Seared Scallops in Creamy Garlic Sauce

Serving: Serve immediately while the scallops are warm. Pair with a light white wine, such as Chardonnay or Pinot Grigio.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat to avoid overcooking the scallops.

Variations:
Spicy Kick: Add more chili flakes or a dash of hot sauce for an extra zing.

Lemon Butter Sauce: Substitute lemon butter for the creamy sauce for a lighter, zesty version.

Herb Twist: Experiment with thyme or tarragon instead of parsley or cilantro for a different flavor profile.

FAQ:
🔹 Can I use frozen scallops?
Yes, but ensure to thaw them completely and pat them dry before cooking to avoid excess moisture.

🔹 Can I use a different type of broth?
Absolutely! Vegetable broth or wine can be used as a substitute for the chicken or seafood broth for a slightly different flavor.

🔹 Can I add vegetables?
Yes! Feel free to sauté some spinach, asparagus, or mushrooms in the same pan before adding the cream sauce.

Enjoy this delicious, easy-to-make Seared Scallops in Creamy Garlic Sauce—a perfect combination of tender seafood and garlicky, creamy bliss!