Scallops With Roasted Garlic Cream
"This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review."
photo by A Good Thing
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 8 -12 large sea scallops
- 12 garlic cloves, peeled
- 2 tablespoons olive oil
- 1⁄4 - 1⁄2 teaspoon Hungarian paprika
- 1 tablespoon cider vinegar
- white pepper
- salt
- 2 cups heavy cream
directions
- 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.
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Reviews
-
Heaven on a plate is how my family describes this one! We will be having this again when the mood strikes and scallops are on sale! -
I really loved this, am lowcarbing so it hit the spot and the flavour of the sauce was divine, just right for large scallops, think it just may overpower little ones. Thanks for a keeper Paula, Made for ZWT3
-
Yummy, creamy sauce with scallops ... (: Made this for ZWT III and it was very nice. The sauce could be used for MANY things. .. prawns, sauteed veggies, etc. Thanks for posting this, PaulaG. We'll have this again, I'm sure. -
I've never tasted better sea scallops! I made 12 scallops, but the way my husband ate them, it barely served the two of us! This is without a doubt a high-end restaurant recipe ; ) I made exactly as written. Simple to prepare and excellent results! Great directions. Paula, you have some great recipes! Thanks so much for sharing them with us! -
Roasted garlic, sea scallops and cream.... Mmmmmm .... a heavenly combination. I added a little sugar to my garlic/cream mixture, otherwise made it just as written. It makes a LOT of sauce! You could probably double the amount of scallops for that amount of sauce. Thanx for a fantastic scallop recipe. I'll make this again.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
