Description
Succulent “restaurant-style creamy scallops” elevate home cooking with French coastal charm. Delicate seafood meets silky sauce, promising an effortless gourmet experience you’ll savor from first bite to last.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) sea scallops, cleaned and patted dry
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (120 milliliters) dry white wine
Aromatic Ingredients:
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
Seasoning and Garnish Ingredients:
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon (15 milliliters) lemon juice (optional for brightness)
Instructions
- Sear scallops in a sizzling skillet with olive oil over medium-high heat until they develop a rich golden crust, approximately 2-3 minutes per side. Ensure the seafood is just cooked through and transfer to a separate plate.
- Within the same pan, melt butter and introduce finely chopped shallots and minced garlic, allowing them to soften and release their aromatic essence for roughly 2 minutes.
- Deglaze the pan with white wine, vigorously scraping the caramelized remnants from the bottom, permitting the liquid to concentrate and reduce by half over 3-4 minutes.
- Reduce heat and incorporate heavy cream and Dijon mustard, creating a luxurious sauce. Simmer gently, stirring occasionally, until the mixture thickens and develops a silky consistency.
- Season the sauce with salt and freshly ground black pepper, adjusting to personal taste preferences.
- Gently reintroduce the seared scallops into the velvety sauce, ensuring each piece is delicately coated and warmed through for an additional 2-3 minutes.
- Elevate the dish’s presentation by sprinkling freshly chopped parsley and squeezing a bright burst of lemon juice over the top just before serving.
Notes
- Ensure scallops are completely dry before cooking to achieve a golden-brown crust and prevent steaming.
- Use fresh, large sea scallops for the best texture and flavor, avoiding previously frozen if possible.
- Keep the heat high and cooking time short to prevent rubbery, overcooked scallops that lose their delicate sweetness.
- Swap heavy cream with coconut milk for a dairy-free alternative that maintains a rich, creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 476
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 115 mg