Scallops in Cream Sauce
Scallops In Cream Sauce is an moderately easy dinner. Made with 2 lb. scallops, 1/4 c. dry white vermouth, 1/2 c. dry white wine, 1/4 c. chopped shallots and 1 c. heavy cream, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Wash and pat dry scallops.
Heat vermouth and wine in saute pan.
Add scallops.
Saute 2 to 3 minutes.
Remove with slotted spoon and keep warm.
Add shallots to saute pan.
Reduce to thick glaze.
Add cream and saffron.
Simmer until thickened.
Whisk in butter, a piece at a time.
Add salt and pepper.
Add warm scallops.
Serve in individual ramekins with rice on side and lemon wedges.
Serves 4 people.
π· Perfect Pairings
Complete your meal with these
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