Seared Scallops with Cream Sauce
Seared Scallops with Cream Sauce
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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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 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
- 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!