Scallops In Creamy Herb Sauce Recipes

LINGUINI WITH SCALLOPS AND HERB CREAM

Steps:

• Prepare linguini as per directions on package.
• Meanwhile, melt butter in skillet, saute garlic, basil and white pepper for about 4 minutes.
• Add scallops to the butter/garlic mixture and saute for 4-5 minutes.
• Add cream and parmesan. Stir until the sauce thickens.
• Toss with pasta.

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

HERB PASTA SHEETS WITH SCALLOPS IN MADEIRA CREAM SAUCE

Steps:

• Transfer pasta dough to floured baking sheet and cover loosely with plastic wrap. Dredge scallops in flour, shaking off excess, and season with salt and pepper. In skillet set over moderately high heat melt 1 tablespoon of the butter with the oil and heat until hot. Add the scallops and saute until golden and just firm. Transfer to a plate, add the shallots to the skillet and cook 1 minute. Add the Madeira and reduce by half. Add the cream and reduce until lightly thickened. Stir in mustard, lemon juice, paprika and salt and pepper to taste.
• In a saucepan of boiling salted water cook the pasta shapes until "al dente", drain and toss with remaining butter.
• Add scallops to sauce and simmer until heated through. Spoon scallop mixture onto serving plates, mounding it in the center of the plate, and drape the pasta shapes over. Garnish with the herb sprigs.

SCALLOPS IN CREAMY HERB SAUCE

Steps:

• If using large scallops, cut in half.
• Bring wine, water, salt and pepper to a medium simmer.
• Add scallops and cook for 4-6 minutes until tender and semi opaque; remove with a slotted spoon and reserve liquid.
• Melt butter in a saucepan, blend in flour to make a smooth paste and slowly whisk in reserved liquid, cooking until sauce is smooth, stirring for 2-3 minutes- do not brown.
• Add scallops, heat through, serve hot in patty shells or with rice or pasta.
• Sprinkle with paprika for garnish, or fresh herb mix can be used as garnish.