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Seared Scallops with Cream Sauce
Seared Scallops with Cream Sauce
Rated 3.7 stars by 7 users
Category
Main Dish
Cuisine
Italian
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
These tender scallops are divine with our Rosé cream sauce recipe. Perfect for a quick weeknight recipe to add to your collection but flavorful enough to make for a special dinner! You'll love how the Bucaitni noodles soak up every bit of flavor in this dish. Rosemary infused salt elevates the flavor of buttery and slightly sweet scallops.
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Ingredients
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1lb Scallops
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1 Tbsp Rosemary Sea Salt
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1 tsp White Pepper
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1 Tbsp Caramelized Garlic Infused Olive Oil
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½ lb Bucatini Pasta, cooked al dente
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¼ cup White Balsamic Vinegar of Modena
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¼ cup Heavy Cream
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½ cup Diced Tomatoes
For the Pasta
For the Sauce
Directions
Season the scallops with salt and pepper.
Meanwhile, heat a large skillet over medium-high heat with the 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 as you just cooked the scallops, add the Rosé Vinegar. 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!