Seared Scallops with Cream Sauce
Seared Scallops with Cream Sauce
Olivelle
4
15 minutes
15 minutes
These scallops are melt-in-your-mouth delicious! Paired with a creamy sauce, they’re perfect for a quick dinner or a special occasion. The Bucatini noodles soak up all that rich sauce, making every bite full of flavor. Plus, a sprinkle of rosemary-infused salt brings out the buttery sweetness of the scallops. A dish that’s fancy and simple at the same time!
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Ingredients
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1 Pasta Rock
½ lb Bucatini Pasta, cooked al dente
1 lb Scallops
1 Tbsp Rosemary Infused Sea Salt
1 tsp White Pepper
1 Tbsp Caramelized Garlic Infused Olive Oil
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¼ cup White Balsamic Vinegar of Modena
¼ cup Heavy Cream
½ cup Diced Tomatoes
Directions
Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Cover pasta and set aside.
Season the scallops with Rosemary Infused Sea Salt and pepper.
Meanwhile, heat a large skillet over medium-high heat with the Caramelized Garlic Infused Olive Oil. Once warm, sear the scallops for 2-3 minutes per side, until golden in color. Remove from the heat and set aside.
In the same pan you just cooked the scallops, add the White Balsamic Vinegar of Modena. Stir to scrape up brown bits and reduce the vinegar a little, cooking about 2 minutes. Add the cream and tomatoes, stir to combine.
Add the cooked pasta and scallops. Toss to coat. Serve & enjoy!