Scallops, with their tender, sweet meat and delicate flavor, are a culinary delight that can be prepared in a variety of ways. One of the most popular and delectable methods is to cook them in a golden cream sauce. This classic combination of flavors and textures creates a dish that is both elegant and comforting, perfect for a special occasion or a cozy dinner at home. The golden cream sauce adds a rich, luxurious flavor to the scallops, while the delicate sweetness of the scallops shines through, creating a truly memorable dining experience.
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SCALLOP RECIPE WITH CREAM SAUCE
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
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
CREAMY BAY SCALLOP SPAGHETTI
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
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 IN GARLIC CREAM SAUCE
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
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.
SCALLOPS IN SAGE CREAM
I wanted to show off the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used basic ingredients to showcase them. With sage and shallots, this is the best cream sauce for scallops I've found. -Joan Churchill, Dover, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. , Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.
Nutrition Facts : Calories 408 calories, Fat 28g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
SCALLOPS IN CREAM SAUCE
Provided by Trish Hall
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
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
CRISPY SCALLOPS WITH TARRAGON CREAM
You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.
Nutrition Facts : Calories 503 calories, Fat 40g fat (16g saturated fat), Cholesterol 166mg cholesterol, Sodium 544mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
SCALLOPS WITH PESTO CREAM SAUCE
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 WITH GOLDEN CREAM SAUCE
This is super easy and really good. This was one of the first dishes I started making when I moved out on my own and it's still one of my favorites. It's from the Favorite Brand Names Cookbook.
Provided by pesce_gurl
Categories Low Cholesterol
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet, melt butter and cook red pepper over medium heat until crisp-tender.
- Stir in uncooked rice, then golden onion soup mix thoroughly blended with water and lime juice.
- Bring to a boil, then simmer covered 30 minutes or until rice is tender.
- Stir in remaining ingredients and cook covered 5 minutes or until scallops are tender.
- Serve, if desired, with freshly gound pepper.
Nutrition Facts : Calories 377.8, Fat 9.6, SaturatedFat 5.7, Cholesterol 52.5, Sodium 1363.1, Carbohydrate 52.4, Fiber 2.2, Sugar 2, Protein 18.6
Tips:
- Choose fresh, high-quality scallops. Look for scallops that are plump and firm, with a briny smell. Avoid scallops that are slimy or have a strong fishy odor.
- Sear the scallops properly. Searing the scallops creates a golden-brown crust and helps to lock in the juices. Be sure to heat the oil or butter in the pan until it is very hot before adding the scallops. Cook the scallops for 1-2 minutes per side, or until they are cooked through.
- Make sure the sauce is thick enough. The sauce should be thick enough to coat the scallops, but not so thick that it is difficult to spoon. If the sauce is too thin, add a little cornstarch or flour to thicken it.
- Serve the scallops immediately. Scallops are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven or on a warming tray.
Conclusion:
Scallops with Golden Cream Sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The scallops are seared until golden brown and then simmered in a creamy sauce made with white wine, shallots, and herbs. The result is a dish that is both elegant and flavorful. Serve the scallops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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