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How To make Creamy Scallops and Pasta
1/4 cup chopped shallots -- (about 2 large)
1 1/2 cups chicken broth
1 1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
2 1/3 cups low-fat milk
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound bay scallops
6 cups hot cooked medium pasta shells
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer. Mix parsley and lemon peel; sprinkle over scallop mixture. 6 servings
Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
How To make Creamy Scallops and Pasta's Videos
Seared Scallops with Lemon Cream Sauce | Chef Lorious
#cheflorious #comfortfood #scallops #seafood
Here is another delicious meal to add to your Valentine's Day meal. It's simple to make and will have you looking like a top chef!
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SCALLOPS WITH CREAMY GARLIC WHITE WINE SAUCE
This pan seared scallops with a creamy garlic white wine sauce is super quick and easy to make. It is perfect for weeknights when you don’t have a lot of time. You can serve them with pasta, rice, garlic bread, mashed potatoes or other steamed vegetables.
Recipe serves 2-3
For scallops:
1 Pound large scallops 453g
1-2 Tbsp olive oil
Salt to taste
Black pepper to taste
For the sauce:
1 Tbsp unsalted butter
2 Cloves garlic-chopped
1 Large shallot-chopped
1/4 Cup white wine or chicken broth
1/2 Cup heavy cream or light cream, evaporated milk for lower fat
1/2 Tsp red pepper flakes
1 Tbsp lemon juice
2 Tbsp parsley-chopped divided
Salt and pepper to taste
Double on the sauce if you’re serving with pasta.
Creamy Scallops | Scallop Recipe | Seafood | 30 Minute Meals | Sarika R
Scallops are so delicious and have a sweet taste to it. It can be used in a curry, grilled or even stir fry. For this recipe I decided to make a creamy scallop recipe and accompanied it with some pasta. It was super delicious.
As I always say be sure to add spices to your personal preference.
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Sarika R...
Creamy Garlic Butter Scallops | How To Make Garlic Butter Scallops
2 large size russet potatoes
2 cups of whole milk
2 rosemary sprigs
2 Mashed garlic clove
1 1/2 pound large size scallops
2 tablespoons unsalted butter
2 tablespoon fresh parsley
2 garlic cloves minced
half lemon juice
3/4 cup halt and half
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Pan Seared Scallops with Lemon Garlic Sauce
Easy to master gourmet meal all made in one pan. The seafood is brined first for extra flavor and tenderness as is cooks. A tangy citrus garlic sauce coats each tasty scallop.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
???? INSTRUCTIONS:
00:00 Intro
00:56 Brine the Scallops
01:37 Rinse and Dry
02:11 Season with Salt
02:49 Baste the Scallops
03:41 Make a Pan Sauce
04:14 Garnish and Serve
✅ INGREDIENTS:
---Brine
• ⅓ cup kosher salt
• 1 cup hot water
• 4 cups ice cubes
• 1 pound scallops
---Scallops
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dijon mustard
• 2 tablespoons heavy cream
• 1 teaspoon chopped dill
• black pepper
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How to make really DAMN GOOD Creamy Garlic Tuscan Salmon & Scallops! | What The Fork
Welcome back everyone and Happy Holidays! Today I have a awesome recipe for you guys to try its one of my favorites!
This Creamy garlic Tuscan salmon and scallops is to die for! The recipe is below make it for Christmas dinner and let me know how it turns out leave a comment!
*Recipe tips
Pair the dish with Angel hair pasta or whichever you prefer.
If you like a little spice add a pinch of red pepper flakes to the sauce.
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Have a great Holiday and be safe!
3 salmon fillets
6 Scallops
2 teaspoons olive oil
2 tablespoons butter
5 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup vegetable broth
5 ounces (150g) jarred sun-dried tomato in oil, drained oil
1 3/4 cups heavy cream
Salt and pepper, to taste
3 cups baby spinach leaves
1/2 cup or less of grated Parmesan & Romano cheese, to taste
1 tablespoon fresh parsley, chopped
Pinch of red pepper flakes (optional)