Seared Scallops with Cream Sauce

Name: Seared Scallops with Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1lb Scallops; 1 Tbsp Rosemary Sea Salt; 1 tsp White Pepper; 1 Tbsp Caramelized Garlic Infused Olive Oil; ½ lb Bucatini Pasta, cooked al dente; ¼ cup White Balsamic Vinegar of Modena; ¼ cup Heavy Cream; ½ cup Diced Tomatoes

Rated 3.7 stars by 7 users

Cuisine

Italian

Author:

Olivelle

Servings

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.

Image of Seared Scallops with Cream Sauce

Ingredients

For the Pasta

1lb Scallops
1 Tbsp Rosemary Sea Salt
1 tsp White Pepper
1 Tbsp Caramelized Garlic Infused Olive Oil
½ lb Bucatini Pasta, cooked al dente

For the Sauce

¼ cup White Balsamic Vinegar of Modena
¼ cup Heavy Cream
½ cup Diced Tomatoes

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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!

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Seared Scallops with Cream Sauce