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Garlic Herb Seared Scallops

Garlic Herb Seared Scallops - Easy scallops recipe with a cream sauce infused with garlic and herb. So good and restaurant-quality! | rasamalaysia.com

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Garlic Herb Seared Scallops Recipe

Serves 2 | Prep Time: 5 Mins | Cook Time: 10 Mins
Adapted from: I Heart Vanilla

Ingredients:

1 lb scallops
Pinch of salt
Freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon chopped flat leaf parsley leaves, for garnishing

Sauce:

1 tablespoon butter, room temperature
1 clove garlic, minced
1/4 cup heavy whipping cream
1/4 cup white wine
Pinch of salt

Method:

In a sauce pan, heat the and add the garlic, saute until aromatic before adding the heavy cream and white wine. Simmer on low heat until it reduces. Add salt and turn off the heat.

Season the scallops with salt and pepper. Heat up a skillet on medium heat, add the olive oil. Pan-sear the scallops for 1-2 minutes on each side until nicely brown and inside cooked through.

Transfer the scallops on a serving platter, spoon over the sauce and garnish with the parsley. Serve immediately.

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39 COMMENTS... read them below or add one

  1. These look absolutely delicious. I love vanilla beans- they are so elegant and delicate in appearance but pack such a great amount of rich vanilla flavor. This is such a unique recipe- I love the combination of the vanilla with whiskey in the sauce. Gorgeous!

  2. Looks wonderful Bee. I love the combo of vanilla with shellfish. One of the best soups I’ve ever had was a blue crab and vanilla bisque. When I sear scallops I like to take advantage of the brown fond left on the pan from searing the scallops to make the sauce. It’s like pure flavour.

  3. I normally marinate the scallops with a bit of Japanese light soy sauce and just pan sear them for that fresh clean taste. This looks even better, with a touch of restaurant sophistication.

  4. Yummy!
    I wish they have fresh scallops here in Penang… but somehow, I’ve never seen them in the fresh market…any idea where can i get them, besides those really expensive frozen ones in Cold Storage??

  5. Mike Parton

    Cooked this tonight. Outstanding! The whiskey-vanilla bean sauce was delicately sweet and a wonderful counterpoint to the seared scallops.

  6. Suzanne

    Hey everyone,

    I don’t have access to whiskey. Is there a different ingredient I can substitute in its place? Can’t wait to try this recipe out!

    Suz.

  7. jason leathers

    doing this tonight with a pound of fresh cape cod scallops. I am so so excited for the combination of cream, vanilla, and whiskey. Im using a good ole powers whiskey to add a bit more crisp wood/smoke flaver (not a lot)…. thanks!

  8. Birdman

    I made these as an appetizer for Christmas day. I did a test run on the sauce a few days before and decided that I could whip this up fairly easily on the spot for my family. I used small scallops, the big ones are not always available here and are prohibitively expensive to boot, and I set the sauce as a dip. It was a hit with everyone. I absolutely nailed the sauce on my second try, the taste was just right and it thickened perfectly. A wonderful combination of ingredients. Thanks!

  9. TR

    I see whiskey and vanilla mentioned in the comments, but I don’t see them in the recipe. It sounds good. How are they used?

    • I updated the recipe to make it more accessible to many people. You can use whiskey in lieu of white wine (but just a little bit since it’s strong) and you can add a little bit of vanilla in the sauce, but not necessary.

  10. too many clicks to get to the recipe. Should be a better way. It take 3 different clicks.
    Recipes are great, taste good and for the most part are quick and easy to make.

  11. Randy

    What ever happened to the “save” option, as well as all of your recipes that I had saved over the last 2-3 years? THANK YOU for all of the fantastic pic’s & recipes, keep them coming PLEASE!!!

    • The save button’s company went out of business so I had to take it off. To save recipes, you can use the Yum button now it works the same but it’s on another website.

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