Recipe by Mitzi
"I've looked and looked for a recipe for scallops that was tasty yet elegant. I searched through 30 recipes and out of those I got ideas and came up with this."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic, cut in half
salt and ground black pepper to taste
chopped fresh parsley for garnish
Nice recipe but 3 minutes per side for scallops is way too long! Scallops will cook in half that time or less.
I do apologize for the recipe being runny. I am going to try to edit it if they'll let me because I forgot to add in the directions that if the sauce turns out runny, add about a Tbs of cornstarch in about 4 oz of milk or cream and stir until completely dissolved and add the cream mixture on stove. Bring to a boil and immediately turn heat on low or off. sauce will thicken after a minute or so. Thank you all for your reviews. :-)
This was a very good sauce! I made a vegetarian version of it, using veg stock...substituted fresh basil for parsley, and added a little parmesan to thicken it (since I only had milk). I whisked in a tbsn of butter at the end to finish the sauce and served it over artichoke ravioli...complete with sauteed asparagus and artichokes! Seriously, by far the best way I've ever roasted garlic...turned out perfect! Thank you for the recipe. :)
Love this recipe. By mistake I had added the cream to the broth before reducing. The second time I followed the directions, but liked the sharper taste from the mistake. Have since continued that way, and been adding enough white sauce to extend and thicken. Any recommendations on which kind of garlic works best here?
I thought this was definitly a keeper! Only changed one thing. The sauce did have to be thickened, and I did so with butter and flour. Did it separatly then added it to the Garlic Cream Sauce.
This recipe was sooo delicious! I doubled it and even added in the 4oz of cream with the cornstarch but I still had to simmer for quite a while to get it to thicken. No problem though - just will remember it for next time. :o) Other than that it was fab and tasty!
Pretty good. The cream ended up quite liquid and not quite thick enough. Otherwise, tasty and easy.
Absolutely Lovely! Made chorizo sausage as a side! Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Scallops with Roasted Garlic Cream Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 693
** Calories from Fat: 507
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-easy seafood appetizer.
See how to make seared scallops with easy, no-cream fresh corn cream.
See how to make a classic vodka and tomato cream sauce with a kick.