A magnificent cream sauce with garlic, onions, and vanilla that indulges the taste buds. It is tossed with angel hair pasta with the star of the show front and center… Gorgeous pan seared sea scallops!
They say the less fuss the better the dish and that is 100% true with this recipe. Little ingredients that work so well together creates a truly amazing meal. The nuttiness of the vanilla with the buttered scallop is like a dream in your mouth!
I know seafood can be intimidating to some but let me show how in a just a few very easy steps you can make this by yourself and be proud to serve it!
Let’s get started!
Sea Scallops with Vanilla Cream Sauce and PASTA!
A magnificent cream sauce with buttery scallops that indulges the taste buds.
Servings: 2 servings
Ingredients
- 6 sea scallops, patted dry
- 1/2 box angel hair pasta
- 2 large garlic cloves or 3 small, minced
- 1 tbsp white onion, minced
- 4 tbsp butter
- 2 tbsp olive oil
- 1/2 cup heavy cream
- 2 tbsp dry white wine can use white cooking wine
- 1/4 tsp vanilla extract
- salt and pepper to taste
- 1/2 tbsp basil, thyme, or parsley, chopped garnish optional but highly recommended
Instructions
- Put on a pot of boiling water with 2 tablespoons of salt added. While the water is warming up… lets start the cream sauce.
Vanilla cream sauce
- Heat a small saucepan over medium heat. Add 2 tablespoons of butter.
- Add the onion and garlic. Heat until translucent but do not brown.
- Deglaze the pan with the wine. Let it simmer down then add the cream.
- Let the liquid reduce by half and when it coats the back of the spoon you know it is ready.
- Turn off the heat. Add the vanilla, salt and pepper to taste. Set aside.
Scallops
- Heat a skillet over med-high heat. Add oil and the remaining 2 tablespoons of butter. When it is melted add the scallops. Now go ahead and add the angel hair pasta to the boiling water and cook for 3-4 minutes. Drain and set aside
- Time the scallops at 4 minutes then flip for another 4. They should be golden brown. Season with salt and pull off the heat after done.
- I like to plate all on a platter and serve at the table but you can certainly plate separately. Finish with the chopped herb of choice, a drizzle of olive oil, and VIOLA! I love basil or parsley the most myself.
- To the table it goes and ENJOY!
