Scallops in Cream Sauce
If you’re searching for a dish that embodies elegance and simplicity, look no further than scallops in cream sauce. This delightful dish combines the sweet, buttery flavor of scallops with a rich cream sauce that is both comforting and indulgent. Perfect for a special occasion or a weeknight treat, this recipe is sure to impress anyone at your table. With fresh ingredients and straightforward steps, you’ll find that creating this restaurant-quality meal at home is easier than you think!
Why Cooks Rave About It
Cooks rave about scallops in cream sauce for several reasons. First, scallops are a delicacy that cooks quickly, making them perfect for busy weeknights or last-minute dinner parties. They absorb flavors beautifully and pair well with a variety of ingredients, allowing for creative variations. The cream sauce adds a luxurious touch, ensuring every bite is rich and satisfying. Plus, the addition of fresh spinach and sun-dried tomatoes not only enhances the dish’s flavor profile but also adds a pop of color, making it visually appealing.
What’s in the Bowl
To create this scrumptious dish, you’ll need the following ingredients:
- Kosher salt for brining and seasoning
- 8 ounces sea scallops (preferably fresh)
- 1 tablespoon vegetable or canola oil
- 1 tablespoon salted butter
- 2 medium garlic cloves, minced
- 1 teaspoon dried oregano
- ½ cup heavy whipping cream
- ½ cup milk
- 3 tablespoons freshly grated Parmesan cheese
- 2 cups chopped fresh spinach
- ½ cup chopped sun-dried tomatoes (packed in oil)
- Rice or couscous, for serving
Recommended Tools
To make the cooking process smoother, gather these essential tools:
- Non-stick skillet: Ideal for cooking scallops without them sticking.
- Spatula: Perfect for turning the scallops and stirring the sauce.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Knife and cutting board: For chopping garlic, spinach, and sun-dried tomatoes.
- Whisk: Handy for mixing the cream sauce for a smooth texture.
Scallops in Cream Sauce in Steps
Step 1: Brine the Scallops
Begin by brining your scallops in a mixture of water and kosher salt. This step enhances their natural sweetness and ensures they remain juicy. Let them soak for about 15-20 minutes, then rinse and pat dry with paper towels.
Step 2: Sear the Scallops
In a non-stick skillet, heat the vegetable or canola oil over medium-high heat. Once hot, add the scallops, ensuring they are not overcrowded. Sear for about 2-3 minutes on each side until they turn golden brown. Remove them from the skillet and set aside.
Step 3: Prepare the Cream Sauce
In the same skillet, reduce the heat to medium and add the salted butter. Once melted, add the minced garlic and dried oregano. Sauté until fragrant, about 30 seconds, being careful not to burn the garlic.
Step 4: Add Cream and Cheese
Pour in the heavy whipping cream and milk, stirring to combine. Bring the mixture to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese until melted and the sauce is creamy.
Step 5: Incorporate Spinach and Tomatoes
Add the chopped fresh spinach and sun-dried tomatoes to the cream sauce. Stir well until the spinach wilts and everything is evenly coated in the sauce.
Step 6: Return Scallops to the Pan
Gently add the seared scallops back to the skillet, spooning some of the sauce over them. Allow them to warm through for an additional minute.
Step 7: Serve
Serve the scallops in cream sauce over a bed of rice or couscous, garnished with extra Parmesan if desired. Enjoy the delightful combination of flavors and textures in every bite!
Smart Substitutions
If you’re looking to modify the recipe or adapt it to your taste, consider these substitutions:
- Cream Alternatives: Use coconut cream for a dairy-free option.
- Cheese Variations: Swap Parmesan for pecorino or nutritional yeast for a vegan version.
- Vegetables: Add other veggies like asparagus or peas for extra nutrients.
- Herbs: Fresh basil or thyme can replace dried oregano for a different flavor profile.
Problems & Prevention
When preparing scallops in cream sauce, it’s essential to keep a few tips in mind:
- Overcooking Scallops: Scallops cook quickly; be sure to watch them closely to avoid a rubbery texture.
- Separating Sauce: If the cream sauce separates, ensure you’re not cooking it on too high a heat. Stir continuously to maintain a smooth consistency.
- Saltiness: Be cautious with the amount of kosher salt used, especially if your sun-dried tomatoes are already salted.
Shelf Life & Storage
For best quality, enjoy scallops in cream sauce immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of milk or cream if the sauce thickens too much.
Common Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just ensure they are fully thawed and patted dry before cooking to avoid excess moisture.
What can I serve with scallops in cream sauce?
Rice or couscous works wonderfully as a base, but you can also serve it with pasta or crusty bread to soak up the delicious sauce.
Can I make the cream sauce ahead of time?
While it’s best to prepare the sauce fresh, you can make it ahead of time. Just reheat gently before serving and add the scallops at the last minute.
Are there any variations I can try?
Absolutely! You can incorporate different vegetables, such as mushrooms or bell peppers, or even try adding some white wine to the sauce for an extra layer of flavor.
If you love scallops in cream sauce, you might also enjoy these delicious recipes:
Final Thoughts
Scallops in cream sauce is a versatile dish that can easily become a staple in your culinary repertoire. With its rich flavors and simple preparation, it captures the essence of gourmet dining right in the comfort of your home. Whether you’re entertaining guests or treating yourself to a cozy dinner, this recipe is sure to impress. Don’t hesitate to experiment with the ingredients and make it your own—after all, cooking should be a joyful and creative process. Enjoy your scallops in cream sauce!
Scallops in Cream Sauce
Ingredients
Equipment
Method
- Begin by brining your scallops in a mixture of water and kosher salt. Let them soak for about 15-20 minutes, then rinse and pat dry with paper towels.
- In a non-stick skillet, heat the vegetable or canola oil over medium-high heat. Add the scallops, sear for about 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, reduce heat to medium and add the salted butter. Once melted, add the minced garlic and dried oregano. Sauté until fragrant, about 30 seconds.
- Pour in the heavy whipping cream and milk, stirring to combine. Bring to a gentle simmer. Gradually whisk in the freshly grated Parmesan cheese until melted and creamy.
- Add the chopped fresh spinach and sun-dried tomatoes to the cream sauce. Stir until the spinach wilts and everything is evenly coated.
- Gently add the seared scallops back to the skillet, spooning some sauce over them. Allow to warm through for an additional minute.
- Serve the scallops in cream sauce over a bed of rice or couscous, garnished with extra Parmesan if desired. Enjoy!
Notes
- Enjoy the dish immediately for the best quality.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Reheat gently, adding a splash of milk if the sauce thickens.
