Scallops In Cream Sauce
Succulent scallops in a rich saffron cream sauce, perfect for special occasions or elegant dinners, with subtle wine and shallot flavors enhancing the seafood's natural sweetness.
Ingredients
Instructions
- Wash and pat dry the scallops.
- Heat the vermouth and white wine in a saute pan.
- Add the scallops to the pan and sauté for 2 to 3 minutes.
- Remove the scallops with a slotted spoon and keep warm.
- Add chopped shallots to the pan and cook until they soften.
- Reduce the mixture to a thick glaze.
- Add heavy cream and a pinch of powdered saffron to the pan.
- Simmer until the sauce thickens.
- Whisk in softened butter, a piece at a time.
- Season with salt and pepper.
- Add the warm scallops back into the sauce.
- Serve in individual ramekins with rice on the side and lemon wedges.
Tips & Substitutions
For optimal flavor, use fresh scallops; frozen ones can be substituted but may require longer cooking time. If you want to add a bit of a kick, consider incorporating a splash of cayenne pepper or a dash of hot sauce. For a lighter version, replace heavy cream with half-and-half or coconut cream while still achieving a rich flavor. Serve with a crusty baguette to soak up the delicious sauce.
Serving Suggestions
Serve the scallops in individual ramekins for an elegant presentation. Pair with fluffy rice or a light salad for a complete meal. Lemon wedges enhance the dish's brightness, while a crisp white wine, like a Sauvignon Blanc, complements the flavors beautifully. For a hearty option, consider serving alongside Easy Rice And Crawfish Jambalaya.
Storage & Reheating
Leftover scallops in cream sauce can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a saucepan over low heat, stirring occasionally to prevent the sauce from separating. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops In Cream Sauce contains roughly 164 calories, with 2g protein, 14g carbohydrates, and 7g fat. Note that it is relatively high in sodium, at 1760mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, frozen scallops can be used, but ensure they are fully thawed and patted dry before cooking. They may take a bit longer to cook than fresh scallops, so monitor them closely to avoid overcooking.
What can I substitute for white vermouth?
If you don't have white vermouth, dry white wine can be used in equal measure. Alternatively, a splash of lemon juice mixed with water can provide a similar acidity that complements the dish.
How do I know when the scallops are cooked?
Scallops are cooked when they turn opaque and have a firm texture. They should be lightly golden on the outside and tender inside. Avoid overcooking, as they can become rubbery quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).