Post by Portiaami on Jun 16, 2020 5:23:35 GMT
Now that I have 3 lbs. of sea scallops. ...
Seared Scallops with Creamy Garlic Sauce
Ingredients
2 tbsps butter
4 cloves garlic
1/2 cup White Wine (substitute with chicken stock* if you prefer )
3 tbsps chopped, fresh parsley
1/2 tsp red pepper flakes
1/2 cup heavy cream
1 tbsp butter
1 tbsp olive oil
2 lbs sea scallops
Salt & Pepper
*If using chicken stock I'd recommend adding 1 or 2 teaspoons of fresh lemon juice. The wine has a bit of acidity and chicken stock has none.
Directions
In a medium sauce pan, over medium heat add the butter and garlic. Saute for about 1-2 minutes or just right before the garlic begins to brown.
Deglaze with the wine (or stock) turn heat to medium and reduce until half the liquid is gone.
Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.
For the scallops
Rinse the scallops, pat with a paper towel until dry and season both sides with a little sea salt and pepper.
In a cast iron pan, over medium high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop or two of water).
Add the scallops, careful not to overcrowd the pan, and cook until opaque. This is takes about two minutes on each side (depending on the size of scallop.
Pour the garlic cream sauce over the scallops and serve.
Seared Scallops with Creamy Garlic Sauce
Ingredients
2 tbsps butter
4 cloves garlic
1/2 cup White Wine (substitute with chicken stock* if you prefer )
3 tbsps chopped, fresh parsley
1/2 tsp red pepper flakes
1/2 cup heavy cream
1 tbsp butter
1 tbsp olive oil
2 lbs sea scallops
Salt & Pepper
*If using chicken stock I'd recommend adding 1 or 2 teaspoons of fresh lemon juice. The wine has a bit of acidity and chicken stock has none.
Directions
In a medium sauce pan, over medium heat add the butter and garlic. Saute for about 1-2 minutes or just right before the garlic begins to brown.
Deglaze with the wine (or stock) turn heat to medium and reduce until half the liquid is gone.
Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.
For the scallops
Rinse the scallops, pat with a paper towel until dry and season both sides with a little sea salt and pepper.
In a cast iron pan, over medium high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop or two of water).
Add the scallops, careful not to overcrowd the pan, and cook until opaque. This is takes about two minutes on each side (depending on the size of scallop.
Pour the garlic cream sauce over the scallops and serve.
