HOW LONG TO COOK SCALLOPS IN SAUCE RECIPES

SCALLOPS IN GARLIC CREAM SAUCE RECIPE - FOOD.COM

Scallops in Garlic Cream Sauce Recipe - Food.com image

I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb scallops
2 -3 tablespoons butter
2 garlic cloves, crushed
3 tablespoons chopped parsley
2 scallions or 2 green onions, sliced thinly
1/4 cup white wine (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cream

Steps:

Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
Add the scallops; simmer for another 5 minutes.
Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

Nutrition Facts : Calories 223, FatContent 15.6, SaturatedFatContent 9.6, CholesterolContent 75.7, SodiumContent 800.3, CarbohydrateContent 5.9, FiberContent 0.4, SugarContent 0.2, ProteinContent 14.8

SPICY SCALLOPS IN RED SAUCE RECIPE | MYRECIPES

Spicy Scallops in Red Sauce Recipe | MyRecipes image

Provided by MyRecipes

Yield 2 servings (serving size: 2 cups pasta mixture, 5 ounces scallops, and 1 1/2 teaspoons parsley)

Number Of Ingredients 14

Ingredients

3 tablespoons all-purpose flour
½ teaspoon chili powder
½ teaspoon paprika
? teaspoon salt
½ pound sea scallops
2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon cornstarch
½ teaspoon sugar
½ teaspoon dried oregano
? teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons chopped fresh parsley, divided
2 cups hot cooked rotini (about 4 ounces uncooked short spiral pasta)

Steps:

Combine the first 4 ingredients in a large zip-top plastic bag; seal bag, and shake well. Add scallops to bag; seal bag, and shake to coat scallops.
Heat the olive oil in a large nonstick skillet over medium heat. Add scallops and garlic, and cook for 3 minutes on each side or until the scallops are done. Remove scallops from skillet; set aside, and keep warm.
Combine cornstarch, sugar, oregano, pepper, and tomatoes in skillet; stir with a wire whisk until blended. Bring to a boil, and cook for 1 minute or until thickened, stirring constantly with a wire whisk. Remove from heat; stir in 2 tablespoons parsley.
Combine tomato mixture and pasta; toss. Spoon pasta mixture onto plates; top with scallops, and sprinkle with remaining parsley.

Nutrition Facts : Calories 452 calories, CarbohydrateContent 65.7 g, CholesterolContent 37 mg, FatContent 6.7 g, FiberContent 1 g, ProteinContent 29.3 g, SaturatedFatContent 0.8 g, SodiumContent 686 mg

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