Scallops In Rosemary Cream Sauce – a delicious recipe with shallots, white whine, rosemary, heavy cream, creme fraiche, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the shallots in a saucepan with the whine, rosemary and scallop trimmings, boil for two minutes. Add water to cover and simmer for 20 minutes. Strain through a fine sieve into a clean pan, pressing well to extract all the flavors. Reduce by half. then add both creams, season with salt and pepper, and reduce for 4 minutes to a rich sauce consistency.
2
Slice the scallops in half (if large) and drop them into the sauce. Simmer gently for 1 minuts, but do not boil. Using a slotted spoon, remove the scallops and arrange on warm plates.
3
Bring the sauze back to boil, whik a few drops of lemon juice, and pour over the scallops. Garnish with blanched baby new season onions, turned carrots, and lightly sauteed button mushrooms.
152
kcal
Calories
12
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb scallops, 3 shallots, 1 cup dry white whine, 2-3 sprigs rosemary, and more.
Yes, Scallops In Rosemary 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.
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