Today, I am sharing with you one of my favorite easy recipes, Scallops in Cream Sauce. This is a fabulous recipe that can be made in advance and then heated in the oven at the last minute. Enjoy!
Preheat oven to 450°
SCALLOPS
Wash 1 1/2 lbs scallops. If they are large sea scallops, cut them into quarters. Put in saucepan with: 2 tablespoon chopped shallots, 1/2 teaspoon salt, a few dashes of white pepper, and 1 cup dry vermouth. Bring liquid to a boil, cover saucepan, and simmer over low heat for 2 minutes only. Remove scallops with a slotted spoon, and divide into 4 scallops shells or put in a heat resistant pan. Cook liquid remaining in saucepan over high heat until reduced to half.
SAUCE
Add to reduced liquid: 1 cup cream. Stir and boil rapidly until cream is reduced and sauce is the consistency of syrup.
Combine: 1 tablespoon of flour and 4 tablespoons soft butter. Reduce heat and gradually stir in butter bit by bit.
PRESENTATION
Pour the sauce over the scallops, sprinkle with minced parsley, and heat in a very hot oven for 5 minutes or until the top has browned a bit.
This wonderfully easy meal can be served in scallop shells or over rice.
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