Marry Me Scallops
This marry me scallops recipe uses a cashmere-cream infused with sweet sun-dried tomatoes, a pinch of chilli and threads of fresh basil.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 8 scallops
- Salt
- 2 cloves garlic
- 1/4 tsp chilli flakes
- 5-6 basil leaves (sliced)
- 3-4 sun-dried tomatoes packed in oil (or semi-dried (sun-blushed) tomatoes, sliced)
- 1 tbsp flour
- 125ml / 1/2 cup dry white wine (such as Chardonnay or Sauvignon Blanc)
- 250ml / 1 cup chicken stock
- 125ml / 1/2 cup double / heavy cream
- 50g / 1/2 cup Parmesan cheese
Instructions
- 1
Pat the scallops dry with a paper towel to remove as much water as possible to ensure a good sear, then season them with salt. Heat 1 tbsp olive oil and 1 tbsp oil the sun-dried tomatoes were packed in a frying pan, then brown the scallops over medium high heat until golden. This should take approximately 1-2 minutes per side. Remove the scallops to a plate until later.
- 2
To the same pan add the garlic, sliced sun-dried tomatoes and tiny pinch of chilli flakes, sauté for about 30 seconds over very low heat. Sprinkle with flour and stir, so the flour combines with the fat creating a paste, cook it for about a minute, then deglaze the pan with the white wine and let it simmer for about 5 minutes until the liquid is reduced by a half.
- 3
Add the chicken stock, sliced basil leaves, heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then bring the scallops back into the pan and let the scallops to heat through in the sauce for no longer than a couple of minutes. Serve with pasta.