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Sauteed Scallops with Parmesan Cream Sauce Recipe

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This recipe for Sauteed Scallops with Parmesan Cream Sauce is from Mom's Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Scallops:

12 Scallops

½ cup vermouth

1 clove garlic minced

½ tsp. tarragon

½ tsp. salt

¼ tsp. pepper

2 tbsp. butter

Cream Sauce:

1 tbsp. olive oil

1 onion chopped

1 clove garlic minced

1 sweet red pepper chopped

1/4 cup vermouth

2 cups half and half

½ tsp. tarragon

¼ cup parmesan cheese
Directions:
Directions:
Mix all the marinade ingredients together add scallops and place in a zip lock bag or container with lid for 2 to 6 hours.

In a sauté pan add butter over medium heat. Remove scallops from marinade, pat dry, sprinkle with salt and pepper and add to pan. Cook on each side for approximately 3-4 minutes on each side until opaque.

Cream sauce:

Heat olive oil in sauté pan and cook onion for 5 minutes. Add garlic and pepper cook 2 minutes. Add vermouth. Increase heat to high and cook for 3 minutes. Add half and half and cook 3-4 minutes until slightly thickened. Stir in parmesan and tarragon. Refrigerate until ready to serve. Reheat sauce on low.

Spoon sauce over cooked scallops and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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