Sea Scallops With Basil Sauce
Delicate sea scallops in a rich basil sauce with mushrooms and cream, perfect for seafood lovers seeking a flavorful, elegant dish with fresh herb notes.
Ingredients
Instructions
- Melt butter in a heavy medium skillet over medium heat.
- Add sliced mushrooms and minced shallots; sauté until mushrooms are tender, about 5 minutes.
- Stir in dry vermouth and simmer for 1 minute.
- Mix in flour and cook briefly.
- Add clam juice and 1/4 cup water; cook until sauce thickens slightly, about 10 minutes.
- Whisk in whipping cream.
- Puree basil leaves and sauce in a blender until smooth.
Tips & Substitutions
For a deeper flavor, consider adding a splash of lemon juice or a pinch of red pepper flakes to the sauce. If you don't have dry vermouth, white wine or even a splash of apple cider vinegar can be good substitutes. Ensure the scallops are dry before cooking to achieve a nice sear. Serve with a side of fresh vegetables or a light salad to complement the dish, similar to a Cauliflower And Broccoli Bake.
Serving Suggestions
Serve the scallops drizzled with the basil sauce over a bed of creamy risotto or alongside roasted asparagus for a vibrant meal. A crisp white wine, like a Sauvignon Blanc, pairs beautifully with this dish, enhancing the fresh flavors. For a complete seafood experience, consider serving it with a light appetizer such as Shrimp Aspic Salad.
Storage & Reheating
Store leftover scallops and sauce in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops in a skillet over low heat, adding a splash of water or broth to keep them moist. Avoid microwaving, as it may overcook the scallops.
Nutrition & Diet Analysis (per serving)
Each serving of Sea Scallops With Basil Sauce contains roughly 2983 calories, with 16g protein, 45g carbohydrates, and 312g fat. It is an excellent source of vitamin A (331% of the Daily Value), vitamin D (34% of the Daily Value), and protein (33% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1890mg per serving (82% 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 ensure they are fully thawed and patted dry before cooking. This helps achieve a good sear and prevents excess moisture from steaming them.
What can I substitute for clam juice?
If you don't have clam juice, fish stock or chicken broth can work in a pinch. However, using clam juice will provide a more authentic flavor profile for the sauce.
How can I make this recipe dairy-free?
To make this recipe dairy-free, replace the unsalted butter with a plant-based alternative and use coconut cream or a dairy-free cream substitute in place of the whipping cream for a similar texture.
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).