Scallops with Roasted Garlic Cream Sauce

Name: Scallops with Roasted Garlic Cream Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp butter; 237 milliliters chicken stock; 118 milliliters cream; 2 Tbsps chopped fresh parsley for garnish; 1 head garlic, cut in half; 2 servings salt and ground black pepper to taste; 1 Tbsp lemon juice; 1 Tbsp olive oil; 227 grams sea scallops

Scallops with Roasted Garlic Cream Sauce is a gluten free, primal, and vegetarian recipe with 2 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 36g of fat, and a total of 385 calories. If you have butter, garlic, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Preheat an oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Spoon 3 tablespoons olive oil over the cut sides of the garlic head; wrap tightly in aluminum foil.

Ingredients you will need

Olive Oil

Garlic

Wrap

Equipment you will use

Aluminum Foil

Roast in the preheated oven until the garlic is soft, about 30 minutes; set aside until cool enough to handle.

Ingredients you will need

Garlic

Equipment you will use

Oven

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.

Ingredients you will need

Roasted Garlic

Stock

Clove

Garlic

Cream

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Scallops

Butter

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat immediately.

Stir the lemon juice into the cream sauce; spoon immediately onto 2 plates. Arrange the scallops on the plates.

Ingredients you will need

Cream Sauce

Lemon Juice

Scallops

Garnish with the parsley to serve.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

1Tbsp

butter 237milliliters

chicken stock 118milliliters

cream 2Tbsps

chopped fresh parsley for garnish 1head

garlic, cut in half 2servings

salt and ground black pepper to taste 1Tbsp

lemon juice 1Tbsp

olive oil 227grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.

Foley Johnson Carneros Chardonnay

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.