Scallops Creme De La Creme
Indulge in the rich and luxurious flavors of Scallops Crème De La Crème, a dish that combines tender, golden-seared sea scallops with a velvety cream sauce infused with garlic, shallots, and dry white wine. Perfectly balanced with the brightness of fresh lemon zest, parsley, and Parmesan cheese, this recipe is a symphony of decadent and fresh flavors. With just 35 minutes from prep to plate, it’s an elegant choice for a dinner party or a romantic evening at home. Serve these scallops over silky pasta, fluffy rice, or with crusty bread to soak up every drop of the luscious sauce. Whether you're looking for a show-stopping seafood recipe or a creamy scallop dish to impress, Scallops Crème De La Crème is your go-to for gourmet simplicity.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Shallot
- 2 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Dry white wine
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
Instructions
Pat the scallops dry with paper towels to ensure even searing. Season both sides with salt and black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and the olive oil. Once the butter is melted and the pan is hot, sear the scallops for 2-3 minutes per side until they are golden brown and slightly opaque in the center. Remove the scallops from the skillet and set aside.
Finely dice the shallot and mince the garlic. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the shallot and garlic, and sauté for 2-3 minutes, stirring frequently, until soft and fragrant.
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer and reduce by half, about 3-4 minutes.
Lower the heat to medium-low and pour in the heavy cream. Stir to combine and bring the mixture to a gentle simmer.
Add the grated Parmesan cheese to the skillet and stir until melted and fully incorporated, about 2 minutes. Be sure not to boil the sauce to prevent it from curdling.
Stir in the freshly chopped parsley, lemon zest, and lemon juice for a fresh and bright flavor. Adjust seasoning with additional salt and pepper, if needed.
Return the cooked scallops to the skillet, spooning the sauce over them to warm through for about 1-2 minutes.
Serve the scallops immediately over a bed of rice, pasta, or with crusty bread to soak up the creamy sauce. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2801 mg | 122% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 356 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
