Scallops With Piquant Tomato Cream(The Maine Course)
Succulent scallops are paired with a piquant tomato cream sauce and tender angel hair pasta, creating an elegant dish perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Cook the angel hair pasta according to package directions and toss with butter to coat.
- Saute the scallops in butter until firm but not tough.
- Stir in heavy cream and Mexican salsa.
- Simmer until warmed through.
- Sprinkle in chopped parsley and pour over the cooked pasta.
- Garnish with parsley sprigs and lemon wedges.
Tips & Substitutions
For an extra kick, try using spicy chorizo instead of butter to sauté the scallops. If you don't have Mexican salsa, a combination of diced tomatoes, jalapeños, and a splash of vinegar can work well. Ensure the scallops are dry before cooking to achieve a nice sear. Serve with a side of Garlic Bread for an excellent accompaniment.
Serving Suggestions
This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc. Consider serving a simple green salad on the side to balance the richness of the cream sauce. For a heartier meal, complement with a side of Garlic Bread or browse more American recipes to create a full-course experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and sauce in a skillet over low heat, adding a splash of cream to maintain the sauce's consistency. Avoid reheating in the microwave as it may overcook the scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops With Piquant Tomato Cream(The Maine Course) contains roughly 183 calories, with 3g protein, 7g carbohydrates, and 16g fat. It is a good source of vitamin A (16% 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, you can use frozen scallops, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry to ensure a good sear. Frozen scallops may release more moisture, so adjust your cooking time accordingly to achieve the desired firmness.
What can I substitute for heavy cream?
If you're looking for a lighter alternative, you can use half-and-half or a combination of whole milk with a tablespoon of flour to mimic the thickness of heavy cream. However, this may slightly alter the flavor and richness of the dish.
How can I make this dish spicier?
To increase the spice level, consider adding diced jalapeños or fresh chili peppers directly into the sauce. You could also sprinkle some red pepper flakes while simmering the cream and salsa mixture to give it an extra kick.
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).