Creamy Garlic Scallops Food

CREAMY GARLIC SCALLOPS

Steps:

• If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
• Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
• Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
• Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
• Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
• Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
• Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

SCALLOPS IN GARLIC CREAM SAUCE

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 GARLIC SCALLOPS

Steps:

• Rinse the scallops, pat dry with paper towels. Season with salt and black pepper.
• Heat up a skillet with olive oil and butter. Pan-sear the scallops on both sides until nicely browned, but don't overcook them. Remove and set aside.
• On the same skillet, add the garlic and saute. Add a little bit olive oil if you want. Add the cream, water, wine, salt and cayenne pepper. Bring it to a gentle simmer until the sauce thickens a bit. Add the scallops back into the skillet, add the chopped parsley leaves and lemon wedges, turn off heat and serve immediately.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

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.

CREAMY BAY SCALLOP SPAGHETTI

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.

SCALLOPS WITH ROASTED GARLIC CREAM

Steps:

• Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
• Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
• Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
• Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
• As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
• To prepare the scallops, rinse and dry with paper towels.
• Dust the top side of the scallops with paprika.
• In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
• Place scallops on serving plate and drizzle garlic sauce over.