Ingredients and Weight:
- 1 pound large sea scallops, shucked
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup sliced shallots
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season scallops with salt and pepper.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear scallops for 2 minutes per side, or until golden brown. Remove scallops from pan.
- Add shallots to the pan and cook until softened, about 2 minutes.
- Add white wine and let it reduce by half.
- Stir in heavy cream, Parmesan, and parsley. Bring to a simmer.
- Return scallops to the pan and cook for 2-3 minutes, or until cooked through.
Nutritional Information:
- Calories: 250
- Protein: 25 grams
- Fat: 15 grams
- Carbohydrates: 10 grams
Dish Characteristics:
- Tender and juicy scallops
- Rich and creamy sauce
- Aromatic flavors from shallots and parsley
- Elegant presentation
User Comments:
- "These scallops are divine! The sauce is so flavorful and complements the scallops perfectly."
- "I've tried many scallop recipes, but this one is my favorite. It's simple to make and always impresses my guests."
- "The scallops were cooked to perfection and the sauce was creamy and delicious. A perfect dish for a special occasion."
Special Precautions and Tips:
- Use large sea scallops for the best results.
- Do not overcook the scallops, as they will become tough.
- Serve the scallops immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
