Scallops in Cream Sauce Recipe

Name: Scallops in Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb scallops, washed, cut in half if large; 3 tablespoons flour, for dredging; 1 cup milk; ½ teaspoon kosher salt (to taste); ½ teaspoon pepper (to taste); 1 -2 tablespoon butter; 1 shallot, chopped; ¼ cup fish stock or ¼ cup chicken broth; ¼ cup vermouth; ½ cup cream; 1 lb penne or 1 lb linguine

Servings: persons

1 lb scallops, washed, cut in half if large
3 tablespoons flour, for dredging
1 cup milk
½ teaspoon kosher salt (to taste)
½ teaspoon pepper (to taste)
1 -2 tablespoon butter
1 shallot, chopped
¼ cup fish stock or ¼ cup chicken broth
¼ cup vermouth
½ cup cream
1 lb penne or 1 lb linguine

1
Soak scallops in milk for 30 minutes.
2
Pat dry with paper towels.
3
Sprinkle generously with salt and pepper.
4
Dredge lightly with flour.
5
Heat a large, heavy skillet or saute pan.
6
Add butter.
7
Add shallots and scallops.
8
Turn scallops continually, until golden brown.
9
Remove scallops and cover.
10
To residue remaining in skillet, add the broth and vermouth,
11
With a wooden spoon, scrape the fond,.
12
stir constantly.
13
Raise heat to high and heat until the liquid reduces by half.
14
Add any scallop juices accumulated on plate.
15
Add cream.
16
Taste for seasoning.
17
Add scallops.
18
Add cooked pasta to pan.
19
Cook just to heat through.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb scallops, washed, cut in half if large, 3 tablespoons flour, for dredging, 1 cup milk, ½ teaspoon kosher salt (to taste), and more.

Yes, Scallops in Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops in Cream Sauce

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