This unusual recipe offers a wonderful flavor which combines sweet with slightly acidic to product a taste which is perfectly balanced. Serve this dish alone as an appetizer, perhaps before a rich meaty entrée, or serve the scallops and sauce ladled over hot linguine or spaghetti if you want it to be the main dish. Either way, this tastes fantastic.
We are using sea scallops to make this elegant recipe, and making the sauce out of Prosecco (sparkling Italian white wine), garlic, shallot, cream, butter, parsley, and lemon juice. The sharp tang of the lemon, bright acidity of the Prosecco and creaminess of the butter and cream all come together to offer a wonderful result. You can use any kind of dry white wine (preferably sparkling) if you cannot get Prosecco, or even use Champagne or Cava instead.
If you are serving this as an appetizer, then offer crusty bread on the side because once everyone finishes their scallops they will still have some of the creamy, herby sauce left on the plate, and bread is perfect for mopping up every last bit of the wonderful juices. Ensure the pan and oil are very hot before adding the scallops and then cook them until they are golden brown and the inside is still slightly glossy. Overcooking scallops is a mistake, so keep a close eye on them during cooking to ensure they are cooked perfectly. Such a gourmet appetizer deserves perfectly cooked seafood.
- 2 tablespoons vegetable or olive oil
- 1½ lbs fresh sea scallops
- 1 minced garlic clove
- 1 minced shallot
- 1 cup Prosecco or dry sparkling white wine
- ¼ cup heavy whipping cream
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
- Take the scallops out of the refrigerator.
- Discard the tough ligaments and season the scallops with salt and black pepper.
- Let them reach room temperature.
- Add the oil to a nonstick skillet and heat it until the oil begins to shimmer.
- Add the seasoned scallops to the skillet.
- Sear them for a couple of minutes per side or until they are browned but still slightly opaque in the center only.
- Transfer them to a plate and cover loosely with foil to keep them warm.
- Put the skillet back over a medium heat and add another splash of oil if there is less than a tablespoon left in there.
- Add the shallots when the oil begins to shimmer, then cook them for 2 minutes or until tender.
- Add the garlic and cook for 1 minute.
- Stir in the Prosecco and bring the mixture to a boil.
- Use a silicone spatula to scrape off any browned bits stuck on to the pan.
- Pour in the cream and cook for another 3 minutes or until the mixture is thick.
- Chop the butter into small pieces.
- Take the pan off the heat and whisk in the butter, a little at a time.
- Stir in the parsley and lemon juice.
- Add salt and black pepper to taste.
- Divide the scallops between 4 warmed plates and spoon the sauce over the top.
- Serve right away.
Elevate your sea scallops to gourmet status by making this incredible appetizer, to showcase the lovely flavor of your seafood. Ingredients such as Prosecco and garlic team with lemon, parsley, butter and more, to offer so much flavor in every mouthful. The sauce is rich and luxurious, and it is delightfully easy to prepare. Serve these with some crusty bread as an appetizer or spoon them plus the sauce over a bed of hot linguine or spaghetti if you prefer your scallops as a main dish, perhaps with a baby leaf salad on the side.
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