I’ve never been huge on seafood. When I was younger, I would only have shrimp if they were fried. But with recipes like this, I would have had all the seafood in the world.
That scallop flavor really intensifies the cream sauce, and everything goes really well together. Its one of the reasons that lobster and crab bisques are one of my favorite soups. A recipe like that is sure to come soon as well (that’s not foreshadowing as if I have already done it, its just on the list of stuff I want to learn to make).
Ingredients:
-scallops
-broccoli
-butter
-diced peppers
-diced onion
-minced garlic
-olive oil
-heavy cream
-red pepper flakes
-parsley
-oregano
-parmesan cheese
-salt, pepper, garlic powder (season to taste)
Recipe:
Prep your vegetables by dicing half an onion and half a bell pepper.
Season the scallops with salt, pepper, and garlic powder. In a pan heat up olive oil and begin to sear scallops when hot enough. Cook 2-3 minutes per side. Don’t crowd the pan, do this in two batches if necessary. Drop in about ½ a tablespoon of butter while its cooking.
Remove the scallops and put to the side for now. And in your peppers and onions into the same pan. If the bottom is starting to burn add in some more olive oil or butter to release some of that fond that’s stuck to the bottom.
After the onions soften add in the minced garlic. After about 15 minutes since starting the onions put in the heavy cream. Season with salt, pepper, garlic powder, red pepper flakes, parsley, and oregano (I did in the video, but I wouldn’t the next time, so the oregano is up to you).
Let the sauce reduce to the consistency you like, about 10 minutes. Add in parmesan cheese about halfway though
Separately, steam or cook your broccoli.
A couple minutes before your sauce is done, place scallops back in to heat up.
Toss in your broccoli right before serving and top with some extra parmesan just to be fancy.
