Seared Scallops with Cream Sauce
Seared Scallops with Cream Sauce
Olivelle
4
15 minutes
15 minutes
Italian
Main Dish
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 Bucatini noodles soak up every bit of flavor in this dish. Rosemary infused salt elevates the flavor of buttery and slightly sweet scallops.
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
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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