Scallops in a Garlic Cream Sauce
This recipe can be made with shrimp or half shrimp and half scallops if you prefer. It also works to cut sea scallops into smaller pieces. You can also replace the heavy cream with milk to reduce the fat.
For 4 Person(s)
- 5 Tbsp(s) Olive Oil, seperated (3 and 2)
- 5 cloves Garlic, minced
- 4 cloves Shallots
- 2 cup(s) White Wine, (Pinot Grigio or Chardonnay)
- 2 Tbsp(s) Parsley, (preferably fresh)
- 2 Tbsp(s) Basil, (preferably fresh)
- 1 tsp(s) Thyme
- 2 cup(s) Heavy Cream
- 3 lb(s) Bay Scallops
- 2 lb(s) Linguine, cooked
- 1/2 cup(s) Pecorino Romano
Scallops in a Garlic Cream Sauce Directions
- In a large pan heat 3 Tbsps of olive oil and saute the garlic and shallots until translucent, about 2 minutes. Deglaze the pan with the wine. Add the parsley, basil and thyme. Cook to reduce by half.
- Using a fine wire strainer and a clean sauce pan, stain the solids out. Add the heavy cream to the reduction. Over low heat (3 of 10) let the sauce thicken.
- In a clean sauce pan, heat 2 Tbsps of olive oil and saute the scallops until opaque. Remove and keep warm.
- Drain the pasta and toss the pasta, scallops and cream sauce together. Transfer to a serving bowl and garnish with cheese.