Best 3 Scallops With Roasted Garlic Cream Recipes
**Scallops with Roasted Garlic Cream: A Culinary Delight**
Indulge in the delectable flavors of sea and earth with our tantalizing recipe for Seared Scallops with Roasted Garlic Cream. This dish presents a harmonious blend of textures and tastes, featuring tender, succulent scallops perfectly seared to a golden brown and nestled in a velvety, aromatic roasted garlic cream sauce. Accompanying this main course are two additional recipes: Roasted Garlic Cream and Garlic Butter Mushroom Asparagus. The Roasted Garlic Cream elevates the scallops with its rich, savory flavor, while the Garlic Butter Mushroom Asparagus provides a vibrant, earthy complement. Together, these recipes create a symphony of flavors that will captivate your taste buds and leave you craving more.
ROASTED SEA SCALLOPS
"We like scallops because of their availability here year-round, and they're affordable compared to some seafood," notes Marguerite Shaeffer of Sewell, New Jersey. "These scallops are delicately seasoned with roasted tomatoes and can be served over rice or toasted garlic bread."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 575mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON
Categories Garlic Shellfish Roast Sauté Scallop Winter Double Boiler Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Cut top 1/4 inch off heads of garlic to expose cloves. Place garlic heads on large sheet of foil. Drizzle 1 teaspoon oil over garlic and wrap loosely but completely in foil; place packet directly on oven rack and roast until very soft, about 45 minutes. Cool. Squeeze garlic from skins into bowl. Using fork, mash roasted garlic until smooth.
- Heat 3 teaspoons oil in heavy large skillet over medium-high heat. Sprinkle scallops with salt and pepper. For sea scallops: Sear half at a time until brown and just opaque in center, about 1 minute per side. For bay scallops: Sauté half at a time until opaque, stirring frequently, about 1 1/2 minutes per batch. Transfer to plate. Tent with foil to keep warm.
- Meanwhile, bring clam juice and vermouth to boil in small saucepan; remove from heat. Stir in lemon juice. Whisk egg yolks and 2 tablespoons roasted garlic puree in large metal bowl to blend. Gradually whisk in clam juice mixture. Place bowl over saucepan of simmering water (do not allow bowl to touch water) and whisk until sabayon is thick and creamy and thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Whisk in parsley, tarragon, and chives. Season sabayon with salt and pepper.
- Divide arugula among 4 warm plates; place scallops atop arugula. Spoon sabayon over scallops and serve.
SCALLOPS WITH ROASTED GARLIC CREAM
This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.
Provided by PaulaG
Categories Australian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
- Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
- Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
- Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
- As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
- To prepare the scallops, rinse and dry with paper towels.
- Dust the top side of the scallops with paprika.
- In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
- Place scallops on serving plate and drizzle garlic sauce over.
Nutrition Facts : Calories 511.2, Fat 51.1, SaturatedFat 28.4, Cholesterol 172.9, Sodium 95.4, Carbohydrate 7.1, Fiber 0.2, Sugar 0.2, Protein 8.1
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Choose high-quality scallops: Look for scallops that are plump and have a slightly sweet smell. Avoid any scallops that are slimy or have a strong fishy odor.
- Sear the scallops properly: To get a nice sear on your scallops, make sure your skillet is hot before adding them. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through.
- Don't overcook the scallops: Scallops are a delicate seafood, so it's important not to overcook them. Overcooked scallops will become tough and rubbery.
- Make the roasted garlic cream sauce ahead of time: This sauce can be made up to 2 days in advance. Simply store it in the refrigerator until you're ready to use it.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. This will help them stay tender and juicy.
Conclusion:
Scallops with Roasted Garlic Cream Sauce is a delicious and elegant dish that is perfect for a special occasion. The scallops are seared to perfection and served with a rich and flavorful sauce. This dish is sure to impress your guests!
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