Source: Msheldrake, AdobeStockCooking a delicate and exquisite product like scallops isn't easy. It's crucial not to spoil the main ingredient or make it rubbery. We've gathered an excellent selection of scallop recipes in cream sauce for you – easy, quick, and delicious!
1. Scallops in Cream Sauce with Garlic
Source: zdorovogotovim.ruFrozen scallops must first be thawed and patted dry with paper towels to remove excess moisture.
You will need: 1 kg scallops, 1 bunch parsley, 50 g butter, 1 lemon, 300 ml heavy cream, 4 cloves garlic, spices.
Preparation: Sauté the prepared scallops in vegetable oil on both sides until golden brown and set aside. Drizzle with lemon juice and season.
Pour the cream into the same pan, bring to a boil, season, and reduce to your desired thickness. Add the scallops to the sauce, along with minced garlic, parsley, spices, and a little lemon zest. Bring everything to a boil again and remove from heat.
2. Scallops in Cream Sauce with White Wine
Source: za-edoy.ruA little dry wine will give the sauce a piquant aftertaste and aroma.
You will need: 500 g scallops, 1 tbsp olive oil, 1 tbsp butter, 2 cloves garlic, 3 tbsp heavy cream, 1/4 cup water, 1/4 lemon, 2 tbsp dry white wine, spices, parsley.
Preparation: Thaw, rinse, and pat dry the scallops with paper towels. Season, sauté on both sides until golden brown in a mixture of the two oils, and set aside.
In the same pan, sauté the minced garlic, then pour in the cream, water, wine, and season. Reduce the sauce to your desired thickness over low heat, add the scallops, and stir. Remove the dish from heat, let it rest for a few minutes, and garnish with parsley leaves and lemon wedges.
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3. Scallops in Cream Sauce with Parmesan
Source: pinterest.comInstead of Parmesan, you can use another aged cheese with a strong aroma.
You will need: 6 scallops, 10 g Parmesan, 1 tbsp olive oil, 20 ml dry white wine, 1/2 cup cream, 1 shallot, 2 cloves garlic, spices, herbs.
Preparation: Halve the scallops, and finely chop the onion, garlic, and herbs. Sauté the onion and garlic in olive oil until golden. Add the scallops, season, and cook for another couple of minutes.
Pour in the wine and cook until it evaporates. Then add the cream, herbs, and grated Parmesan, and bring the dish to a boil. Cook for another 2-3 minutes over low heat and remove from the stove.
4. Scallops with Potatoes and Mushrooms in Cream Sauce
Source: dzen.ruAn interesting recipe for a hearty main course that can even be served for a festive meal.
You will need: 250 g scallops, 2 tbsp lemon juice, 200 g button mushrooms, 2 cloves garlic, 2 tbsp butter, 1 tbsp flour, 1 1/2 cups cream, 450 g baby potatoes, spices, 2 tbsp vegetable oil, parsley.
Preparation: Rinse the thawed scallops, pat them dry with a paper towel, drizzle with lemon juice, season, and let sit for 20 minutes.
Thoroughly wash the baby potatoes, boil for about 15 minutes after boiling, then lightly fry them in vegetable oil until golden and set aside. In another spoonful of oil, sauté the chopped garlic until golden and remove it from the pan. Add the scallops, sear them on both sides over high heat for literally half a minute, and also set aside.
In the same pan, melt the butter and sauté the sliced mushrooms until the moisture evaporates. Add the flour, stir, and cook for another couple of minutes. Pour in the cream and bring the sauce to a boil. Add the scallops, cook for another 1-2 minutes. Arrange the potatoes on plates, pour the scallop sauce over them, and sprinkle with chopped parsley.
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5. Scallops in Cream Sauce with Egg Yolks
Source: AdobeStockA creamy lemon sauce that pairs perfectly with scallops and other seafood.
You will need: 4 scallops, 1 lemon, 4 egg yolks, 80 g butter, 200 ml heavy cream.
Preparation: Marinate the scallops in lemon juice and spices for 10-15 minutes. Sauté them in a small amount of oil on both sides until golden and set aside.
Whisk the egg yolks, cream, and 1 tsp lemon juice. Season to taste and bring this sauce to a boil over low heat, stirring constantly. Remove from heat, add the butter, and stir. Pour the sauce over the scallops, garnish, and serve.
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6. Scallops in Cream Sauce with Shrimp
Source: pinterest.comAn interesting feature of this dish is that the shrimp are incorporated directly into the sauce.
You will need: 16 scallops, 2 tbsp olive oil, 1 lime, spices, 400 ml 20% cream, 5 large shrimp, 2 cloves garlic, 2 tbsp dry white wine, 1 tsp butter, 1 tsp turmeric.
Preparation: Zest the lime and rub it with salt and spices. Rub this mixture over the scallops, lightly drizzle them with oil, and refrigerate for 1 hour. Peel the shrimp, remove the intestinal tract, and chop very finely.
Sauté the minced garlic in butter for about 1 minute, pour in the wine, and after half a minute, add the cream. Cook for 7 minutes over minimal heat, stirring. Add the turmeric, stir again, and after another 2 minutes, add the shrimp. Cook the sauce for another half minute and remove from heat.
Sear the scallops for half a minute on each side until golden brown in an oiled regular or grill pan. Arrange the scallops on plates, pour the sauce over them, and serve.
7. Scallops with Chanterelles in Cream Sauce
Source: za-edoy.ruIf using fresh chanterelles, be sure to wash them thoroughly.
You will need: 300 g scallops, 1 shallot, 250 g chanterelle mushrooms, 150 ml dry white wine, 1 tbsp flour, 150 ml 33% cream, 30 g Parmesan, 25 g butter, spices.
Preparation: Pat the scallops dry with paper towels. Finely chop the shallot and chanterelles. Sauté the flour in a dry pan until golden, stirring. Add 10 g butter and heat until smooth. Set this mixture aside.
Melt the remaining butter and sauté the shallot until soft. Add the chanterelles and cook for another 4-5 minutes, stirring. Pour in the wine and bring to a boil. Add the flour mixture and stir the sauce thoroughly until smooth.
Pour in the cream, season the sauce to taste, and bring to a boil again. Add the scallops to the sauce and cook for 1 minute, stirring. Transfer everything to a baking dish, sprinkle with grated Parmesan, and bake in the oven at 180-200 degrees Celsius until golden brown.
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8. Scallops in Cream Sauce with Mustard
Source: mymood.ruTry preparing scallops with different types of mustard, not just Dijon.
You will need: 500 g scallops, 2 cloves garlic, 1 lemon, 60 ml dry white wine, 2 tbsp olive oil, 1 tbsp butter, 250 ml heavy cream, 1 tsp Dijon mustard, spices.
Preparation: Pat the scallops dry, season, and sear them in olive oil on both sides over high heat until golden. Set aside.
Add the butter to the same pan, sauté the minced garlic for about half a minute. Pour in the wine and reduce for another 1-2 minutes. Add the cream, mustard, spices, and a spoonful of lemon juice. Bring to a boil and simmer the sauce for 2-3 minutes over low heat. Add the scallops, heat for a few more minutes, and remove the dish from heat.