Ingredients for Scallops In Garlic Cream Sauce
- 1 pound sea scallops
- 2 tablespoons butter
- Garlic Cloves
- 2 tablespoons chopped fresh parsley
- 2 scallions, thinly sliced
- White Wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
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How to Make Scallops In Garlic Cream Sauce
- Melt 2 tablespoons of butter in a large skillet over medium-low heat.
- Add 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 2 scallions (thinly sliced), 1/4 cup dry white wine (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cover the skillet and simmer for 10 minutes, allowing the flavors to meld.
- Add 1 pound of sea scallops to the skillet.
- Simmer for another 5 minutes, or until the scallops are opaque and cooked through.
- Remove the lid and stir in 1/2 cup heavy cream.
- Continue heating gently, stirring constantly, until the sauce thickens slightly (about 2-3 minutes). Do not boil.
- Serve immediately, spooning extra sauce over the scallops for an extra touch of richness.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
1g
Fat
47g
Carbs
1g