Sea scallops with garlic parmesan sauce Fast2eat

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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Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat

Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat

This Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes, and broccoli is a restaurant-quality meal that you can easily make at home with minimal ingredients and maximum flavour!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients

Sear scallops

  • 800 g Sea scallop
  • Salt - to taste
  • Pepper - fresh ground to taste
  • 1-2 tbsp Olive oil
  • 2 tbsp Butter

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

Instructions

Make-ahead sun-dried tomatoes

Thaw scallops

  • Thaw scallops in a bowl of cold water for about 10-20 minutes until thawed completely.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
  • 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

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.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat

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.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
  • 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.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
  • 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.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
  • 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.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
  • 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.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
  • 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.
    Sea scallops with creamy garlic parmesan sauce, sun-dried tomatoes and broccoli Fast2eat
  • 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

Best sides: Serve over pasta, spaghetti squash, mashed potatoes, scalloped potatoes, garlic bread, rice, zucchini noodles (also known as "zoodles "), steamed veggies or a simple side green salad.
Important: Scallops should not be left at room temperature for more than 2 hours for safety reasons.
Leftover: Store leftovers in the fridge in an airtight container for up to 3 days.
Freeze: You can freeze cooked scallops for up to 3 months, but do not add the sauce before freezing. Make the creamy garlic sauce fresh when ready to serve.

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

Disclosure: “As an Amazon Associate, I earn from qualifying purchases. Purchases made using these links don’t cost any extra and provide Fast2eat with a few pennies to keep the lights on.”

Nutrition

Calories: 768kcal | Carbohydrates: 45g | Protein: 43g | Fat: 47g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1393mg | Potassium: 2168mg | Fiber: 8g | Sugar: 20g | Vitamin A: 2403IU | Vitamin C: 84mg | Calcium: 488mg | Iron: 6mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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