Scallop Recipe With Cream Sauce

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SCALLOP RECIPE WITH CREAM SAUCE



Scallop Recipe with Cream Sauce image

This seared scallop recipe has a rich and creamy Parmesan sauce and is perfect over a bed of pasta. Make it for dinner tonight in under 30 minutes!

Provided by lyuba

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 lb sea scallops (dry)
sea salt or kosher coarse salt
fresh cracked black pepper
2 tbsp canola oil
2 tbsp unsalted butter
3 garlic cloves
3 tbsp stock
1 cup heavy whipping cream
3/4 cup fresh grated Parmesan cheese
salt (to taste)
1/2 lb fettuccine (or any other favorite pasta)

Steps:

  • Start cooking pasta according to the package instructions, if you're serving these scallops with pasta. Cook it at the same time as scallops and sauce, strain, and set aside.

Nutrition Facts : Calories 1381 kcal, Carbohydrate 94 g, Protein 60 g, Fat 85 g, SaturatedFat 43 g, TransFat 1 g, Cholesterol 368 mg, Sodium 1651 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

SCALLOPS IN CREAM SAUCE



Scallops in Cream Sauce image

Provided by Trish Hall

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

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, Calories 349, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 914 milligrams, Sugar 6 grams, TransFat 0 grams

SCALLOPS WITH CREAM AND BASIL



Scallops with Cream and Basil image

Provided by Food Network

Time 16m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons butter
12 sea scallops
Salt and freshly ground black pepper
1/4 cup chopped shallots
1 clove garlic, slivered
Pinch crushed red chile flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in thin ribbons

Steps:

  • Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
  • Turn off heat, cool pan a bit and wipe out. Add remaining 2 tablespoons butter over medium heat. When it melts, add shallots, garlic, chile flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
  • Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about 1/2; add cream and repeat. When liquid is thick, return scallops and juices to pan.
  • Cook for about a minute, stirring in 1/2 the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SEARED SCALLOPS WITH MOREL CREAM SAUCE



Seared Scallops with Morel Cream Sauce image

Provided by Food Network

Categories     appetizer

Time 1h26m

Yield 1 1/4 cups

Number Of Ingredients 19

12 large diver scallops, cleaned and patted dry
1 teaspoon salt
1/2 teaspoon ground white pepper
2 tablespoons olive oil
3 tablespoons butter, cubed, at room temperature
1/4 cup freshly squeezed lemon juice
5 teaspoons chopped fresh parsley leaves
Morel Cream Sauce, recipe follows
1/2-ounce dried morels
1 tablespoon olive oil
2 tablespoons unsalted butter
2 tablespoons finely minced shallots
1/2 teaspoon minced garlic
1/4 teaspoon fresh thyme leaves
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup dry white wine
2 tablespoons balsamic vinegar
1 1/2 cups heavy cream

Steps:

  • Season the scallops on both sides with the salt and white pepper. Set a 12-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, place the scallops in the pan and saute for 2 minutes on the first side. Add the butter, placing the cubes in different parts of the pan. Cook the scallops for 1 minute longer, then turn and cook on the second side for 1 minute. Add the lemon juice and 2 teaspoons of the parsley and cook for 1 minute longer.
  • Serve the scallops by dividing the sauce between 4warmed, shallow bowls and place 3 scallops in the center of each bowl. Garnish with the remaining parsley.
  • 4 servings
  • In a 1-cup heatproof glass or stainless steel bowl, place the morels and pour 3/4 cup of hot water over them, being sure that the mushrooms are submerged in the water. Allow to soak for 10 minutes. Remove from the water; rinse the morels under cool water, dice into 1/4-inch rings, set aside and reserve. Strain the remaining soaking water through cheesecloth and reserve separately.
  • In a 1-quart saucepan, add the olive oil and 1 tablespoon of the butter over medium-high heat. Once the butter is melted, add the reserved sliced morels, the shallots, garlic, thyme, salt and pepper and saute until fragrant, about 1 minute. Add the white wine and balsamic vinegar and reduce until nearly dry, about 3 minutes. Add the reserved mushroom broth and cook until reduced to 2 tablespoons, about 5 minutes. Add the heavy cream and cook until reduced by half, about 10 minutes. Swirl the remaining butter into the sauce and adjust the seasoning. Set aside on a low heat until ready to use. (Do not allow sauce to boil or it will separate.)

SCALLOPS IN GARLIC CREAM SAUCE



Scallops in Garlic Cream Sauce 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.

Provided by Northwestgal

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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.

CREAMY BAY SCALLOP SPAGHETTI



Creamy Bay Scallop Spaghetti image

This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Yield 4

Number Of Ingredients 13

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
  • Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
  • Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g

SCALLOPS WITH PESTO CREAM SAUCE



Scallops with Pesto Cream Sauce image

This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Provided by Natalie Titanov

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 7

1 pound scallops
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream

Steps:

  • Season scallops with salt and pepper, then dredge in flour.
  • Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g

SCALLOPS IN CREAM SAUCE



Scallops in Cream Sauce image

Make and share this Scallops in Cream Sauce recipe from Food.com.

Provided by spamaway0

Categories     Mussels

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb scallops, washed, cut in half if large
3 tablespoons flour, for dredging
1 cup milk
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon pepper (to taste)
1 -2 tablespoon butter
1 shallot, chopped
1/4 cup fish stock or 1/4 cup chicken broth
1/4 cup vermouth
1/2 cup cream
1 lb penne or 1 lb linguine

Steps:

  • Soak scallops in milk for 30 minutes.
  • Pat dry with paper towels.
  • Sprinkle generously with salt and pepper. Dredge lightly with flour.
  • Heat a large, heavy skillet or saute pan.
  • Add butter.
  • Add shallots and scallops.
  • Turn scallops continually, until golden brown. Remove scallops and cover.
  • To residue remaining in skillet, add the broth and vermouth,
  • With a wooden spoon, scrape the fond,.
  • stir constantly.
  • Raise heat to high and heat until the liquid reduces by half.
  • Add any scallop juices accumulated on plate. Add cream.
  • Taste for seasoning.
  • Add scallops.
  • Add cooked pasta to pan.
  • Cook just to heat through.

Nutrition Facts : Calories 875.1, Fat 19.1, SaturatedFat 9.7, Cholesterol 98.2, Sodium 653.8, Carbohydrate 136.1, Fiber 16.9, Sugar 0.1, Protein 42

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