Ingredients
-
1
-
2 - 3
-
2
-
3
-
2
-
1/4
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Scallops in Garlic Cream Sauce,I didn’t really get this recipe from anyone, it’s just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It’s easy, quick to prepare and the sauce really complements the scallops. I’ve prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That’s why I listed that ingredient as optional.,used seafood broth instead of. wine. I also added shrimp,crab,and cod along with the scallops. It was a little soupy so I did thicken it with some parmesan cheese however when my husband ate it the second night he ate it as a soup with crusty bread.,Awesome recipe! I added some Parmesan cheese and shrimp. Turned out great.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
Add the Scallops; Simmer For Another 5 Minutes. |
|
3
Done
|
Remove Cover; Stir in the Cream. Continuing Heating, but Do not Boil, Stirring Constantly Until Sauce Begins to Thicken. |
|
4
Done
|
Serve Immediately While Scallops Are Hot. Spoon Excess Sauce from Pan and Drizzle It Over the Scallops. |
