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–+ servings
Creamy Scallop Delight

Creamy Scallop Delight

Discover the luxurious Creamy Scallop Delight, a simple yet elegant dish perfect for any special occasion. Enjoy rich flavors and easy steps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g dry-packed scallops
  • 200 ml heavy cream or crème fraîche
  • 100 ml dry white wine
  • 1 onion, finely chopped
  • 2 carrots, sliced into thin rounds
  • 1 bouquet garni
  • 30 g butter
  • 2 tablespoons olive oil
  • to taste salt and pepper

Equipment

  • Large, heavy-bottomed skillet or sauté pan
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cup and spoons
  • Warm serving bowls

Method
 

  1. Place your large skillet or pan over medium heat and add olive oil and butter.
  2. Add the chopped onion and carrot rounds to the pan, and sauté until softened (about 5-7 minutes).
  3. Pat the scallops dry and add them to the pan, cooking for 3-4 minutes on each side for a light golden crust.
  4. Pour in the white wine and let it simmer for a few minutes to deglaze the pan.
  5. Lower the heat and stir in the heavy cream and bouquet garni, seasoning with salt and pepper.
  6. Let the mixture simmer on low heat for 5-7 minutes until the sauce thickens slightly.
  7. Remove the herb bundle and serve the Creamy Scallop Delight in warm bowls, accompanied by crusty bread or rice.

Nutrition

Calories: 360kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

For an alternative to scallops, use large shrimp or chunks of firm white fish like cod. If you don't have heavy cream, consider half-and-half or coconut milk for a lighter option. This recipe is best served fresh; leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Garnish with fresh parsley or chives and serve with a lemon wedge for added brightness.
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