creamy garlic scallops

Name: Creamy Garlic Scallops
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Australian
Ingredients: 24 large scallops, fresh or frozen will do; 2 tablespoon(s) butter; 2 clove(s) garlic, crushed; 2 tablespoon(s) chopped parsley; 3 tablespoon(s) white wine; - salt and pepper to taste; 1/2 cup(s) heavy cream

(2 RATINGS)

144 Pinches 4 Photos

Pat Duran

Las Vegas, NV

Updated on Apr 15, 2013

This is a quote from aussie-true-blue-recipes.com as is the photo and recipe. Check out the other recipes on this site, all are awesome, and worth the look. "There is only one secret to cooking successful scallops, no matter what the recipe is- don't overcook them. If being pan-fried, scallops need only be cooked 1 1/2 minutes on each side. If poaching in milk or cream- about 5 minutes on the very outside. Any longer and scallops will resemble very expensive rubber." Great served over pasta or rice or potatoes, mashed or baked.

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recipe and photo from aussie-true-blue-recipes.com

prep time 5 Min

cook time 15 Min

method Saute

yield 4 serving(s)

Ingredients

24 large scallops, fresh or frozen will do
2 tablespoons butter
2 cloves garlic, crushed
2 tablespoons chopped parsley
3 tablespoons white wine
- salt and pepper to taste
1/2 cup heavy cream

How To Make creamy garlic scallops

Step 1

Melt butter in medium skillet, add garlic, parsley, wine, salt and pepper. Cover and simmer low for 15 minutes.

Step 2

If desired sear scallops for 1 minute on each side in a no stick skillet with 2 teaspoons of butter over medium low heat.
Step 3

Then add scallops and simmer for no more than 5 minutes. Uncover and stir in cream, heat but do not boil. Serve immediately with wide fettuccine pasta or rice or mashed or baked potato; with a side salad.
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