SPANISH SCALLOPS WITH GARLIC CREAM & TOMATO JAM
(Vieras Con Crema De Ajo Y Mermelada De Tomates) This modern Catalan way of preparing seafood is not only great for scallops; it's also fabulous for many different types of seafood, from shrimp to lobster to fish fillets, such as turbot or sea bass. The contrast of tastes - the smooth garlicky cream and olive oil emulsion and the sweetened roasted tomatoes - is truly attention grabbing. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spanish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the smashed garlic cloves, cream, and clam juice in a small, heavy saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, partially covered, until the garlic feels completely soft when poked with a skewer, 10 to 12 minutes. If the cream mixture has reduced in volume, add enough cream to make 1 cup. Let the garlic cream cool for a few minutes, then transfer it to a blender and puree until smooth.
- Place 4 tablespoons of the olive oil and the minced garlic in a small deep skillet over medium-low heat. Stir until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the garlic cream and whisk until the sauce is emulsified. Continue cooking, stirring from time to time, until the sauce thickens a little, about 3 minutes. Season the sauce with salt to taste, remove it from heat and keep warm.
- Pat the scallops dry with paper towels and seasono them with salt & pepper. Heat the remaining 2 tablespoons of olive oil in a very large skillet over high heat until almost smoking. Working in three batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm.
- To serve, spread the garlic cream on 4 plates, and arrange 6 scallops on top of each. Dab the scallops with the Tomato Jam and serve at once.
Nutrition Facts : Calories 479.5, Fat 43, SaturatedFat 16.6, Cholesterol 111.8, Sodium 212.7, Carbohydrate 7.3, Fiber 0.2, Sugar 0.2, Protein 17.1
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Rabin Deula
dr68@hotmail.frThis dish is a bit pricey, but it's worth it.
Agustin Alvarado-Garcia
aa@hotmail.comI'm not a big fan of seafood, but I loved this dish!
Exodus Rankins
r-exodus@yahoo.comThis recipe was a bit too complicated for me.
Felicity Ngodoo
felicity.n76@gmail.comI'm not a fan of tomatoes, but I still enjoyed this dish.
Fulsurat Khatun
k.f@gmail.comThis dish is perfect for a special occasion.
Bilal Info TV
t-b@hotmail.frThis recipe is a keeper! I'll definitely be making it again and again.
Donald Cooke IV
d80@yahoo.comI'm not sure what I did wrong, but my scallops were rubbery.
Brandi
brandi85@hotmail.frThis dish was a bit too salty for my taste.
Ghamad Shere
ghamad50@yahoo.comDelicious! I loved the combination of flavors.
cooking with the double k
c.k@gmail.comThis recipe was easy to follow and the scallops turned out perfectly. I'll definitely be making this again!
Iqbal Shah
shah95@hotmail.comThe scallops were a bit overcooked, but the garlic cream tomato jam was amazing! I'll definitely be making that again.
Ruth James
r.j@yahoo.comThis dish was a bit too rich for my taste, but the flavors were all there. I think I'll try it again with a lighter sauce next time.
Md Kaiyum
k.md19@yahoo.comI'm not a huge fan of scallops, but I loved this recipe! The scallops were tender and flavorful, and the garlic cream tomato jam was to die for. I'll definitely be making this again.
Trystan Suriel
surieltrystan45@hotmail.comThis was my first time making scallops and they turned out great! The recipe was easy to follow and the scallops were cooked perfectly. The garlic cream tomato jam was also very tasty.
Abdullah Mohammad Jobayer
j.a@hotmail.comAbsolutely delicious! The scallops were perfectly cooked and the garlic cream tomato jam was a perfect complement. I served this over rice and it was a hit with my family.