Seared Scallops with Cream Sauce
Seared Scallops with Cream Sauce
Rated 3.7 stars by 7 users
Author:
Olivelle
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
These scallops are melt-in-your-mouth delicious! Paired with a creamy Rosé 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
For the Pasta
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1lb Scallops
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1 Tbsp Rosemary Infused 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
For the Sauce
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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
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 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!
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.