Scallops With Roasted Garlic Cream Sauce Recipes

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.

SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON

Steps:

• Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes. Cool. Squeeze garlic from skins into bowl. Using fork, mash roasted garlic until smooth.
• Heat 3 teaspoons oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side. For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch. Transfer to plate. Tent with foil to keep warm.
• Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat. Stir in lemon juice. Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend. Gradually whisk in clam juice mixture. Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper.
• Divide arugula among 4 warm plates; place scallops atop arugula. Spoon sabayon over scallops and serve.

SCALLOPS WITH ROASTED GARLIC CREAM

Steps:

• 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.

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.