Scallopswithroastedgarliccream Recipes

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SCALLOPS WITH ROASTED GARLIC CREAM



Scallops With Roasted Garlic Cream image

This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.

Provided by PaulaG

Categories     Australian

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

8 -12 large sea scallops
12 garlic cloves, peeled
2 tablespoons olive oil
1/4-1/2 teaspoon Hungarian paprika
1 tablespoon cider vinegar
white pepper
salt
2 cups heavy 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.

Nutrition Facts : Calories 511.2, Fat 51.1, SaturatedFat 28.4, Cholesterol 172.9, Sodium 95.4, Carbohydrate 7.1, Fiber 0.2, Sugar 0.2, Protein 8.1

OVEN ROASTED SCALLOPS



Oven Roasted Scallops image

..

Provided by Kathleen Riemer

Categories     Roasts

Number Of Ingredients 8

1 1/2 pounds sea scallops (about 24)
1 large egg
1 tablespoon water
1/2 cup italian-seasoned breadcrumbs
1/4 teaspoon salt
1/4 teaspoon fennel seeds, crushed (optional)
2 tablespoons butter, melted
1 tablespoon lemon juice

Steps:

  • 1. Preheat the oven to 450 degrees. Rinse scallops, and pat dry with paper towels to remove excess moisture. Combine egg and water in a bowl; stir well. Combine breadcrumbs, salt, and fennel seeds, if desired. Dip each scallop into egg mixture; dredge in breadcrumb mixture. Place scallops on a lightly greased 10x15 inch rimmed baking sheet. Drizzle scallops with melted butter and lemon juice. Bake, uncovered, for 15 to 20 minutes or until scallops are golden. Read more at http://www.mrfood.com/Shellfish/Oven-Roasted-Scallops-4832/ml/1#EdACDrXvFUfKZeUT.99

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