Prep 12 mins
Cook 10 mins
An easy and quick scallop dish. This could be spiced up with Old Bay Seasoning or some tabasco!
- 2 cloves garlic, minced
- 6 tablespoons butter or 6 tablespoons margarine
- 1⁄2 cup pale dry sherry
- 1⁄2 lb mushroom, sliced
- 3 scallions, chopped
- 1⁄2 cup parsley or 1⁄2 cup cilantro, chopped
- 1⁄2 lb baby scallops
- 2 teaspoons flour
- 1⁄2 cup half-and-half
- Combine garlic, butter, sherry, mushrooms, scallions and parsley in a saucepan.
- Saute 2 minutes over medium heat.
- Add scallops, stir and simmer 2 minutes.
- Add flour, stir to incorporate.
- Slowly add the half and half stirring until thickened and scallops are tender.
- Serve in a bowl or over rice.
Wonderful, creamy scallops! My son said it tastes like something he had at Red Lobster...you know that's a fantastic compliment coming from a 16 yr old boy!! I used one pound of scallops instead of the 1/2 lb. and it was fine. Next time (and there WILL be a next time!) I may try fat free half & half.
Everyone raved. I took the advice of sauteeing the garlic (tripled the amount though!) and scallions in butter first, then adding the mushrooms and sherry and continuing on from there. I doubled the amount of scallops but didn't change the amount of sauce and it was just right. I also added a bit of salt, pepper, paprika, and a dash of chili flakes. I served it over egg noodles, but rice would have been great too. A definite keeper.
Very tasty!! I did modify this a little, I didn't use the mushrooms but might next time, actually I forgot to buy them, I did add about a 1/2 tsp of Old Bay, I also used 3/4 pound of scallops instead of 1/2 pound and still had enough sauce with the original ingredient measurements. Instead of serving this over rice, I put it into a casserole dish and topped it with some crabmeat stuffing that I had bought that day because I was going to cook the scallops differently, I then put the dish under the broiler to just lighlty toast the dressing, It came out perfect. I did sample the recipe before I added the stuffing so I am writing this review based on the original recipe, not my version