Scallops in cream sauce

Scallops in cream sauce

Seafood has a wealth of valuable properties, and scallops are no exception. Nutritionists recommend including them in the diet of those who control their weight. Traditionally dishes from these mollusks are considered to be beneficial for men's health. Properly cooked, they will be tender and tasty. In the sale of the product comes most often in purified form, without shells. It is easy to prepare, since this process does not require a waste of time and effort for cutting. But cooks respect these mollusks not for the simplicity of preparation, but for their organoleptic qualities. The most delicious are scallops in a creamy sauce. There are many recipes for this snack. It can be served as a separate dish or paired with a side dish.

Cooking Features

Cooking scallops in a creamy sauce does not require high skill. However, a few points need to know and take into account, if you want the result to be perfect.

  • Scallops can be bought by weight or in vacuum packages. In the first case, they will be cheaper, but this is not the case when it is worth saving. It is likely that a product sold by weight, entered the trading network for a long time, its shelf life has expired or is close to it. How the storage conditions were respected, the buyer is also unknown. Information on when packed scallops will no longer be consumable can be found on the package. After examining its contents, you can understand how great the risk that the storage conditions of the product are violated. This is evidenced by the presence in the package of water or snow. High-quality scallops should be covered with only a thin layer of icing.
  • Gourmets say that large scallops are the most delicious. We are talking about specimens that have reached 9-10 cm. Smaller individuals are often on sale.
  • Thawing scallops should be without a sharp temperature drop. They must thaw in natural conditions. Attempting to speed up the process by immersing the product in warm water or heating it in a microwave will cause it to become as tough as rubber.
  • Scallops do not require long heat treatment. Usually they are enough to put out for 5-10 minutes. Raw scallops look translucent, once they have acquired a pronounced white color, they can be eaten.

Combs in a creamy sauce can be cooked in different ways. In some cases, they will turn into a self-contained gourmet dish, in others they will be a successful addition to rice or pasta.

A simple recipe for scallops in cream sauce


  • scallops - 0.5 kg;
  • cream - 0.2 l;
  • fresh greens - 100 g;
  • onions - 0, 2 kg;
  • salt, pepper - to taste;
  • olive oil - how much will leave.

Method of preparation:

  • Thaw the scallops, rinse them and dry with napkins.
  • Free onion from the husk, cut into small cubes.
  • Wash greens, shake off water, chop with a knife. Dill and parsley are best for this dish. You can use one type of green or a mixture of them.
  • Heat oil in a pan, put onions in it.
  • Fry it until golden brown.
  • Put scallops on the bow. Cook them for 2-3 minutes.
  • Mix cream with salt and pepper.
  • Sprinkle greens on scallops, cover with cream, reduce heat.
  • Stew in a lid for 2-3 minutes after the sauce in the pan begins to boil.

Scallops prepared according to this recipe should preferably be served with a side dish of rice or pasta.

Scallops in a creamy garlic-cheese sauce


  • scallops - 0.5 kg;
  • cream - 0, 5 l;
  • cheese - 0, 25 kg;
  • dry white wine - 0, 25 l;
  • garlic - 7 cloves;
  • butter - 120 g;
  • wheat flour - 80 g;
  • salt, spices - to taste.

Method of preparation:

  • Prepare the scallops by defrosting them, washing them, drying them with a kitchen towel.
  • Finely rub the cheese.
  • Cut the garlic cloves into 2-3 pieces.
  • Melt the butter in the pan. Put garlic cloves in it. Cook them for 2-3 minutes.
  • Remove the garlic from the oil.
  • Roll scallops in a small amount of flour, put in garlic flavored oil. Fry in it until the clams get an appetizing golden hue.
  • Sprinkle them with the remaining flour, fry for a minute.
  • Pour in wine, mix. Stew scallops 2-3 minutes in one wine.
  • Enter the cream, pre-mixing them with salt and spices.
  • Simmer the scallops in a creamy sauce until it thickens.
  • Put the scallops together with the sauce in cocottes or small-sized molds, cover with grated cheese.
  • Put the molds in the oven, turn it on. Note 5 minutes after the temperature reaches 220 degrees.

Serve cooked scallops according to this recipe in the molds in which they were prepared. In appearance, the appetizer is reminiscent of Julien, it is absolutely unique in taste. This dish will decorate the festive table, suitable for a buffet table.

Scallops in cream sauce with shrimps and broccoli


  • scallops - 0, 25 kg;
  • frozen broccoli - 0, 2 kg;
  • peeled shrimps - 0, 25 kg;
  • flour - 10 g;
  • garlic - 2 cloves;
  • nutmeg - at the tip of a knife;
  • olive oil - 20 ml;
  • cream - 0, 25 l.

Method of preparation:

  • Broccoli, without defrosting, dip in boiling water, cook for 7-8 minutes.
  • Immerse for a minute in cool water, drain in a colander, let drain water.
  • Scallops roll in flour, fry in oil for 2-3 minutes, turning over a couple of times during this time.
  • Finely chop the garlic, add to the scallops. Roast them with garlic for another 2 minutes.
  • Add peeled shrimps, cover with cream mixed with nutmeg and herbs.
  • Put out 3-4 minutes.
  • Add broccoli. Continue to stew the dish for another 7-8 minutes under the lid.

This gourmet dish does not require a side dish. It turns out tasty, tender, easy.

Scallops and cream sauce easy to prepare, but the dish is worthy of the festive table. Serve it as an independent snack or by adding a side dish of rice, pasta.

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