Creamy Scallops With White Wine Sauce Recipes

SCALLOPS IN GARLIC CREAM SAUCE

Steps:

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

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

PAN SEARED SCALLOPS WITH A GARLIC WHITE WINE SAUCE

Steps:

• In a medium sauce pan, over medium heat add the butter and garlic. Saute for about 1-2 minutes or just right before the garlic begins to brown.
• Deglaze with the wine, turn heat to medium and reduce until half the liquid is gone.
• Add the parsley, red pepper flakes, and cream. Turn the heat to low and simmer until the cream thickens. About 4-6 minutes. Set aside while you cook the scallops.
• Rinse the scallops, pat with a paper towel until dry and season both sides with a little sea salt and pepper.
• In a cast iron pan, over medium high heat, heat the butter and olive oil for a minute or two (or until the pan sizzles when you add a drop or two of water).
• Add the scallops, careful not to overcrowd the pan, and cook until opaque. This is takes about two minutes on each side (depending on the size of scallop.
• Pour the garlic cream sauce over the scallops and serve.

SCALLOPS WITH WHITE WINE SAUCE II

Steps:

• Preheat the oven broiler.
• In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
• Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
• Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

SCALLOPS WITH WHITE WINE SAUCE I

Steps:

• In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
• Preheat oven on broiler setting.
• Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

SEARED SCALLOPS WITH CREAMY SAUCE RECIPE

Steps:

• Pat the scallops very dry. Heat a large saute pan or skillet over high heat. When hot, swirl in just 1 tablespoon of the olive oil. Add the scallops to the hot pan, try to keep them from touching each other. Give 'em room to sear! Sear 1 1/2 minutes on each side. Remove scallops to plate.
• In same, now empty skillet, add in the remaining 1 tablespoon of olive oil and turn the heat to medium-high. Add the pepper and onions and saute for 2 minutes until softened.
• Pour in the wine and let simmer for 1 minute. Mix in the cooking creme (or substitution of the cream cheese+vegetable+salt/pepper). Bring to simmer, stir until sauce is evenly mixed.
• Add the scallops back into the sauce. Cook for 1 minute. Turn off heat, stir in the parsley. Serve immediately.

CREAMY GARLIC SCALLOPS

Steps:

• If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
• Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
• Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
• Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
• Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
• Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
• Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

MIXED SEAFOOD IN A CREAMY GARLIC WINE SAUCE {MARISCOS AL AJILLO}

Steps:

• Season the seafood with a sprinkle of salt.
• Melt the butter over medium heat in a large skillet.
• Add the onion and garlic, cook for about two minutes.
• Add the shrimp and cook for 1 minute.
• Add the white wine, mix well and cook over high heat for 1 minute.
• Add the heavy cream and cook until the shrimp are almost done.
• Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
• Taste and add salt if needed. Add ground black pepper to taste.
• Mix in the chopped parsley.
• Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.

CREAMY SCALLOPS WITH WHITE WINE SAUCE

Steps:

• In a medium skillet, melt the butter over medium heat and cook the shallots for 4 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it starts to thicken. Stir in the heavy cream and simmer for 8 minutes. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about two minutes or until they are a milky white. Serve over rice.

SCALLOPS WITH A CREAMY SAUCE.

Steps:

• heat a little amount of oil in a pan
• add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
• next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
• Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
• serve the scallops with the sauce and season again, serve with a warm bread baton