Scallops in Garlic Cream Sauce

Submitted by NorthwestGal

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

directions

1. 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.
2. Add the scallops; simmer for another 5 minutes.
3. Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
4. Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

Reviews

[CIndytc]

We loved this recipe. I did sear the scallops first and doubled the sauce. Served over fresh pasta. Was a wonderful dinner!

 

[breezermom]

This sauce is delicious...I'll try it again with shrimp or chicken. I used fresh bay scallops from the fish market (not frozen), and also used heavy whipping cream. I also used a nice white wine. The sauce was absolutely delicious, but it was a bit thin. I tried to use other reviewers suggestions to keep my sauce from being thin.....but that being said, I had some wonderful crusty bread to sop up the sauce! Delicious....thanks for sharing!

 

[SarasotaCook]

I have actually made this before, but failed to review it. Sorry about that. This was last year when I made it, but it was very good. A few notes:<br/><br/>The white wine I think is a must. It gave great flavor<br/><br/>I did add red pepper flakes for a little heat, just a touch, I like lots of flavor, just me (optional)<br/><br/>Use heavy cream, don't try to save fat. Those who said the sauce was runny or thin, that is why, the heavy cream is what will make it thick and rich<br/><br/>Also, I did add double the garlic, but I love garlic, again this was in my opinion.<br/><br/>And if using frozen scallops, be sure to thaw completely and drain on a paper towel, otherwise they will add to much water to the dish.<br/><br/>I also didn't add the parsley until the end of cooking.<br/><br/>It was very good, tender scallops, a good sauce and easy to make. But don't skimp on the cream or the wine, that is really what makes the dish.<br/>Great recipe and easy

 

[tlperry_2010]

Awesome recipe! I added some Parmesan cheese and shrimp. Turned out great.

 

[Nif_H]

I had a mixture of shrimp and scallops that I used for this recipe. This would be great on rice or pasta, especially something like linguine. We enjoyed this with some fresh whole grain bread. Made for ZWT8. Thanks NorthwestGal! :)