SCALLOPS CREAM 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

SCALLOPS IN CREAM SAUCE RECIPE - NYT COOKING

Scallops in Cream Sauce Recipe - NYT Cooking image

Provided by Trish Hall

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 leeks
8 ounces mushrooms
3 tablespoons butter
4 tablespoons coarsely chopped red onion
Salt and pepper to taste
2 tablespoons fresh lemon juice
4 sprigs of fresh thyme
1/2 cup white wine
1 cup half-and-half
1 teaspoon cornstarch
1 1/2 pounds bay scallops
2 teaspoons finely chopped parsley

Steps:

Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned. Wash thoroughly.
Chop the leeks; you should have about 1 1/4 cups. Slice the mushrooms. Melt 2 tablespoons of butter in a skillet. Add the leeks and saute over high heat. Add onion; shake the skillet to coat. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated. Add half-and-half. Stir and simmer.
Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
Add scallops to the skillet. Cook over medium heat 2 minutes.
Add the butter and cornstarch mixture to the skillet. Continue cooking and stirring. Add the parsley and blend. Remove thyme sprigs and serve.

Nutrition Facts : @context http//schema.org, Calories 349, UnsaturatedFatContent 5 grams, CarbohydrateContent 20 grams, FatContent 17 grams, FiberContent 2 grams, ProteinContent 25 grams, SaturatedFatContent 10 grams, SodiumContent 914 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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