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!
