Seared Scallops with Black Garlic Cream Sauce
Impress your loved ones by whipping up these easy and elegant seared scallops. Served over a bed of sautéed greens and drizzled with a homemade black garlic and chardonnay cream sauce, your friends and family will ask when you graduated from culinary school.
Seared Scallops with Black Garlic Cream Sauce
PS Seasoning
3-Feb
15 minutes
15 minutes
American
Seafood
Impress your loved ones by whipping up these easy and elegant seared scallops. Served over a bed of sauteed greens and drizzled with a homemade black garlic and chardonnay cream sauce, your friends and family will ask when you graduated from culinary school.
Ingredients
- 6 U10 Diver Scallops- Muscle Removed
- TT Salt and Pepper
- 1/2 T Olive Oil
- 1 T Butter- Unsalted
- 1/4 C Chardonnay
- 1 t King Shallot Black Garlic
- 1/4 C Heavy Cream
Sautéed Greens
- 1 C Fresh Spinach
- 1/2 C Fresh Kale- Chopped
- 1 t Olive Oil
- TT King Shallot Black Garlic
Directions
- Pat scallops dry with paper towel, then season with salt and pepper.
- Heat a skillet over medium-high heat. Add oil and butter to skillet. When butter begins to brown, lay scallops in pan. Sauté 2 to minutes per side, using a spoon to continually baste the scallops with butter throughout the cooking process. Scallops are done when golden chestnut in color.
- Transfer scallops to plate, then add chardonnay to skillet to deglaze. Add King Shallot and heavy cream. Allow sauce to reduce 2 to 3 minutes, whisking frequently, until sauce lightly coats the back of a spoon.
- In a separate skillet, heat olive oil over medium-high heat. Add spinach and kale to skillet and saute until greens have wilted. Season with King Shallot.
- To plate, make 3 small beds of spinach and kale, then place 2 scallops on each. Spoon sauce over scallops. Serve hot and dive in!
1 comment
How much cream??!! This recipe sounds DELICIOUS!