SCALLOPS IN GARLIC CREAM SAUCE

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I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.

Provided by Northwestgal

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb scallops
2 -3 tablespoons butter
2 garlic cloves, crushed
3 tablespoons chopped parsley
2 scallions or 2 green onions, sliced thinly
1/4 cup white wine (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cream

Steps:

  • Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
  • Add the scallops; simmer for another 5 minutes.
  • Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
  • Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

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