Seared Scallops with Cream Sauce
Seared Scallops with Cream Sauce
Brie Thompson
4
10 minutes
25 minutes
Golden seared scallops in a creamy white balsamic sauce make this dish feel special without any fuss. Rosemary Infused Sea Salt brings out the natural sweetness of the scallops, Caramelized Garlic Infused Olive Oil gives them a gorgeous sear, and White Balsamic Vinegar of Modena adds a bright note to the cream. Toss it all with bucatini and serve it for a quick dinner or a special occasion.
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Ingredients
Pasta
- 1 Pasta Rock
- ½ lb Bucatini Pasta, cooked al dente
Scallops
- 1 lb Scallops
- 1 Tbsp Rosemary Infused Sea Salt
- 1 tsp White Pepper
- 1 Tbsp Caramelized Garlic Infused Olive Oil
Sauce
- 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 Bucatini Pasta and cook until al dente, according to package directions. Drain, cover, and set aside.
Season the scallops with Rosemary Infused Sea Salt and white pepper.
Heat Caramelized Garlic Infused Olive Oil in a large skillet over medium high heat. Once warm, sear the scallops until golden and just opaque in the center, 2 to 3 minutes per side. Remove the scallops from the pan and set aside.
In the same pan, add White Balsamic Vinegar of Modena and stir to scrape up the browned bits. Cook until slightly reduced, about 2 minutes. Add the cream and tomatoes and stir to combine.
Add the cooked pasta and scallops to the pan and toss to coat. Serve immediately.