These tender, crispy, seared sea scallops, enveloped in a creamy garlic sauce, are going to melt in your mouth. The sun-dried tomatoes will release so much flavour into the sauce, while broccoli and parmesan cheese give it body.
This will surprise you how easy it is to make this, yet at such a fine dining quality. Most people are too intimidated to cook scallops, but they are one of the easiest to cook. They cook fast, similar to shrimp. They only take four to five minutes to cook — that is it!
If you do not like sea scallops, try fresh Shrimp instead.
The entire family loves this easy-to-make Scallops recipe. This is a must-make tried and wonderful dinner!
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Ingredients
Sear scallops
Sauté onion
- 1 tbsp Butter - or olive oil - optional
- 1 Onion - diced
- 4-5 cloves garlic - finely chopped or 1-2 tbsp minced garlic
- ¼-1/3 cup White wine - or 1 tbsp of lemon juice
Sauce
- 3 cups Bechamel sauce - see recipe
- Garlic powder - optional, but adding garlic powder helps give you that bold garlic flavour
- 150 g Dried tomato - see the recipe: slow-roasted tomato or oven-dried tomatoes
- 3 cups Broccoli - chopped or baby spinach leaves
- ½ cup Parmesan cheese - grated – optional if already using in the bechamel recipe
- 2 tsp Italian seasoning - dried
- 1 tbsp parsley - chopped
- 1 cup Cream - 35% or half and half or fat-free evaporated
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Instructions
Make-ahead sun-dried tomatoes
- You can make the Slow-Roasted Tomato Fast2eat or the Homemade oven-dried tomatoes Fast2eat.
- I prefer the Slow-Roasted Tomato, but my daughter likes the dried one.
- I usually make them during the summer and freeze them in jars to use during the winter. But you can make it fresh or use stored buy one.
Thaw scallops
- Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely.
- Alternatively, thaw them in a bowl overnight in the refrigerator. If your scallops are still frozen in the centres, arrange them on a paper towel-lined baking sheet and let them thaw out on your kitchen bench 15 minutes before cooking.
Bechamel sauce
- Make this Bechamel sauce and reserve.
Thoroughly pat scallops dry with paper towels
- Make sure to thoroughly pat them dry with a couple more paper towel sheets to absorb all the liquid before searing. If too much liquid is left in scallops, they will release too much water while cooking and simmer in your pan instead of sear.
- Season with salt and pepper to taste.
Sear scallops in a hot pan
- Heat olive oil and butter in a large pan or skillet over medium-high heat until hot and sizzling.
- Important: You want them to sizzle and crisp to a golden colour on the outside. The first scallop should sizzle as soon as it hits the oil. If it does not, wait and let the pan continue heating before adding any more.
- Add the scallops in a single layer without overcrowding the pan. Use a large pan or work in batches if needed to make sure they are apart.
- Sear them (without moving them) for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through.
- They should be firm to the touch but still slightly soft with a little bounce to them.
- The internal temp will be 55°C/130°F.
- Remove from skillet and transfer to a plate.
Sauté onion
- If need, melt more butter (or add olive oil) in the same pan, scraping up any delicious, browned bits.
- Sauté onion until soft (about 4 minutes).
- Add in the garlic and sauté until fragrant (30 seconds).
- Pour in a good quality dry white wine, and allow to reduce while scraping any bits off of the bottom of the pan. This is where the flavour is!
- Note: If not using the wine, use 1 tbsp of lemon juice to deglaze.
Prepare the sauce
- Add Bechamel sauce to the Sautéed onion and garlic and stir until mixture is smooth.
- Add garlic powder and the dried tomatoes and cook for 1-2 minutes to release their flavours. Dried tomatoes release so much flavour into the sauce.
- If need, season with salt and pepper to your taste.
- Add in the broccoli and allow to cook for about 5 minutes in the sauce.
- Then add in the parmesan cheese. It is optional if already using in the bechamel recipe.
- Allow sauce to simmer for a further minute until cheese melts through the sauce.
- Stir in herbs through.
- Reduce heat to low-medium heat, add the cream, stirring until well mixed.
- Take the pan off the heat and gently add the scallops with their juices into the pan.
- Mix through slightly before serving.
Notes
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Read bread-making further information in my book
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130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.
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Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.
How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.
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