Posted by: Joan Spiller | May 26, 2011

Creamy scallops – Recipe

I so don’t get seafood, could be that whole vegetarian thing coming out I guess? But I have cooked it a time or two for friends and non-vego family members. Scallops are one of my Nana Corinne’s fave things.

They’re pretty simple to cook, which is appealing. And presumably they taste nice cos people always ask for the recipe 😉

I find serving them with this sauce makes the dish a bit more filling and I’ve also served it with a little pasta in the sauce to turn it into a main meal. If you want to do that: simply cook some (I’d suggest thin would work best, so maybe angel hair) pasta then toss it thru’ the sauce and arrange the scallops on top so everyone gets a few.

To serve 2, you will need:

1 T butter
1 T white onion, finely chopped
1 small garlic clove, minced
2 T dry white wine
1/2 c cream
1/4 t vanilla extract
salt & white pepper to taste

Plus ..

1 T oil
1 T butter
6 large scallops, side muscle removed, patted dry
salt to taste
Thyme or parsley to garnish – a 3inch long “branch” of thyme looks really elegant.  Or if you wanted to, you could just scatter some micro-greens about, I love cress for garnish..

In a heavy pan, sauté white onion and garlic in butter over a medium high heat until transparent, do not let it brown. 

Deglaze the pan by putting the white wine in and turning up the heat, reducing the liquid to half.  Add the cream, reduce again by half or until the sauce you’re making coats the back of a spoon and large bubbles appear; add the vanilla and salt to taste.  

In another pan – add the 2nd amount of oil and butter and on a high heat, quickly sear the scallops for no more than 2 minutes each side, do not overcook or they will be tough and rubbery!

To serve, spoon sauce onto warmed plates, add 3 cooked scallops per plate, garnish with thyme or parsley and serve!


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