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Scallops with roasted garlic cream sauce are super tasty and easy to make.
Roasted Garlic: Key To Flavor
These scallops with roasted garlic cream sauce are a garlic lover’s delight.
Have you ever roasted a head of garlic? If not, it’s terribly easy and has as many uses as you can think of. Roasting is convenient because you can toss it in the oven when you’re cooking something else. You can also impart subtle flavor by introducing your favorite herb(s) in the mix. For me, I generally top the garlic with a sprig of thyme when I roast it.
The recipe itself is easy and economical if you can believe that about scallops.
Scallops Can Be Economical
I know that’s hard to believe, but it’s true! Many stores offer more economical varieties–such as scallop pieces. Unless you’re trying to impress guests, the pieces are fine for a family meal. Also consider smaller and cheaper bay scallops.
If you don’t want to use pieces, the good news is even at full retail price, scallops are often used as a condiment and not the main part of the meal. Therefore, there’s less pieces per serving when served with rice or pasta as the major part of the meal.
Scallops are creamy and tender if they are cooked to perfection. Overcooking will result in them being chewy and rubbery.
Do fight the urge to overcook. If you’re searing them, about two minutes per side is enough. The center should not be opaque but translucent. That’s when they’re perfect. You should have some translucency in cooked scallops. And remember that all proteins continue to cook after you remove them from a heat source.
Scallops With Roasted Garlic Cream Sauce
- 3 tbs olive oil
- 1 head garlic cut in half
- 1 cup chicken stock
- 1/2 cup cream
- 1 tbs butter
- 1 tbs olive oil
- 1/2 pound sea scallops
- salt and ground black pepper to taste
- 1 tbs lemon juice
- 2 tbs chopped fresh parsley for garnish
- Preheat an oven to 400 degrees F (200 degrees C).
- Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.
- Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.
- Squeeze the roasted garlic cloves into a saucepan; pour the chicken stock into the saucepan and use a fork to mash the garlic into the stock. Cook the stock over high heat until the liquid is reduced in volume by half, about 10 minutes. Stir the cream into the stock and remove from heat; set aside.
- Melt the butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Season the scallops with salt and pepper; sear in the hot butter and oil mixture until opaque, about 3 minutes per side. Remove from heat immediately.
- Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates. Garnish with the parsley to serve.