SCALLOPS IN SAGE CREAM
I wanted to show off the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used basic ingredients to showcase them. With sage and shallots, this is the best cream sauce for scallops I've found. -Joan Churchill, Dover, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. , Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.
Nutrition Facts : Calories 408 calories, Fat 28g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 441mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
SCALLOPS IN SAGE CREAM
Found this in Taste of Home magazine and tweeked it to our liking. A simple, easy and delicious meal served over pasta or even rice.
Provided by mama smurf
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet saute scallops in 2 tablespoons oil for 1 1/2 to 2 minutes per each side or until firm and opaque.
- Remove from pan and keep warm.
- In the same skillet add the rest of the oil and red pepper flakes and add the shallots, garlic and mushrooms. Cook until tender.
- Add the cream and bring to a boil and add the sherry. Cook and stir til thickened.
- Add the scallops back the the pan and heat through. Stir in sage.
- Serve over hot pasta or rice.
SCALLOPS IN SAGE CREAM
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired
COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)
Steps:
- Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.
PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE
This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!
Provided by MarthaStewartWanabe
Categories Savory
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- With a paper towel, thoroughly dry all sides of scallops.
- Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
- In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
- Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
- Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
- During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.
Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
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
More about "scallops in sage cream recipes"
TRADITIONAL FRENCH SCALLOPS SAGE CREAM RECIPE - THE …
From thespruceeats.com
4.2/5 (11)Total Time 20 minsCategory Dinner, EntreeCalories 487 per serving
PAN SEARED SCALLOPS WITH CREAMY GARLIC SAUCE - SUPER …
From superseafoodrecipes.com
GARLIC BUTTER STEAK & SCALLOP RECIPE | DAMN DELICIOUS
From damndelicious.net
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!}
From therecipecritic.com
SCALLOPS IN ONION SAGE CREAM SAUCE - THE MIDNIGHT …
From bakeatmidnite.com
22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER TONIGHT ...
From foodnetwork.com
Reviews 600Author By
SCALLOPS IN SAGE CREAM RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
Cuisine Europe, ItalianTotal Time 20 minsCategory DinnerCalories 408 per serving
CREAMY LEMON GARLIC PAN SEARED SCALLOPS • SALT & LAVENDER
From saltandlavender.com
SAGE CREAM SCALLOPS — BK BRAISED NEW WEBSITE
From brooklynbraised.com
CRISPY SAGE SCALLOPS AND LEMON CREAM FETTUCCINE RECIPE - HOME …
From homechef.com
SCALLOPS WITH PASTA AND CREAM SAUCE RECIPES
From stevehacks.com
BECHAMEL BAKED SCALLOP RECIPE- CLOVE & BAY LEAF CREAM SAUCE
From savoryexperiments.com
SEARED SCALLOPS AND CREAMY MASH | SEAFOOD RECIPES | JAMIE …
From jamieoliver.com
SCALLOPS IN SAGE CREAM | RECIPE | RECIPES, SCALLOP RECIPES, FOOD
From pinterest.com
BROWNED BUTTER AND SAGE SCALLOPS – AT HOME WITH SHAY
From athomewithshay.com
CREAMY TUSCAN SCALLOPS - CAFE DELITES
From cafedelites.com
10 BEST SEA SCALLOPS WITH CREAM SAUCE RECIPES | YUMMLY
From yummly.com
SCALLOPS WITH CHESTNUT SAUCE AND CRISP SAGE RECIPE
From foodandwine.com
SCALLOPS IN SAGE CREAM RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
OUR BEST SCALLOP RECIPES | TASTE OF HOME
From tasteofhome.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE KITCHEN
From forkinthekitchen.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
From cafedelites.com
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT HOME - BON …
From bonappetit.com
HOW TO MAKE A SCALLOP BISQUE WITH SAGE - FEARLESS EATING
From fearlesseating.net
SAGE BUTTER SCALLOPS WITH BRIE & ROASTED GARLIC BASMATI
From shekeepsalovelyhome.com
SCALLOPS IN SAGE CREAM FOR TWO RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
CREAMY LEMON GARLIC SCALLOPS – MESS IN THE KITCHEN
From messinthekitchen.com
SCALLOPS AND GRITS WITH CAJUN SEASONINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOP 47 SEA SCALLOPS CREAM SAUCE RECIPES
From sara.hedbergandson.com
RECIPES FOR SCALLOPS IN SAGE CREAM - COOKTIME24.COM
From cooktime24.com
SCALLOPS IN LEMON WINE SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
SCALLOPS IN SAGE CREAM | RECIPE | RECIPES, FOOD, SCALLOP RECIPES
From pinterest.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
SCALLOP RECIPE WITH CREAM SAUCE - WILL COOK FOR SMILES
From willcookforsmiles.com
SEARED SCALLOPS WITH CREAMY LEMON-CAPER SAUCE - JULIA'S ALBUM
From juliasalbum.com
SCALLOPS WITH LEMON SAGE CREAM SAUCE & SCARBOROUGH FAIR RICE …
From wineboxgardener.com
SCALLOPS IN SAGE CREAM FOR TWO RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #seafood
You'll also love