Pan Seared Scallops in a Creamy Sauce

Côté Table, with its recipe of Pan Seared Scallops in a Creamy Sauce is the ideal solution when lack of time to make the purchases of the evening. These small seafood are delicate, easy to cook and very digestible.

Pan seared Scallops in a Creamy Sauce

Here is what you need to make this recipe of Pan Seared Scallops in a Creamy Sauce for 4 people

  • 600 g frozen scallop nuts
  • 200 g basmati or Thai rice
  • 150 g of frozen broad beans
  • 40 g of butter
  • 150 ml of liquid cream
  • Salt and freshly ground pepper
  • 1 small bunch of parsley or chervil, chiseled.

Now, here are the few steps to follow when preparing these Pan Seared Scallops in a Creamy Sauce.

Put the frozen broad beans in boiling salted water for 3 minutes then drain and set aside. In a large saucepan, boil 1/2 liter of salted water. Pour the rice, stir and cover to cook for about 10 minutes on very low heat.

In a large frying pan, sauté thawed scallops with half the warm butter, 30 seconds on each side. Set aside.

Add the cream to the pan and allow to thicken for 2 minutes. Add the broad beans and then the scallops. Stir and reheat for 30 seconds.

Season the rice with the remaining butter and half the chopped parsley. Place the rice in the center of 4 hot plates. Pour over the scallops, sprinkle with the remaining chopped parsley and serve without waiting.

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