Scallops with Roasted Garlic Cream Sauce Recipe

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Sep 08, 2009

Nice recipe but 3 minutes per side for scallops is way too long! Scallops will cook in half that time or less.

—FATDAD

See full review »

Most Helpful Critical Review

Sep 09, 2009

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. :-)

—Mitzi

See full review »

11 Ratings

See other versions of this recipe!

Jun 30, 2010

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. :)

—luv4fae

See full review »

May 27, 2012

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.

—Elena-stay at home mom

See full review »

Nov 11, 2010

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!

—jenhawk9

See full review »

Sep 01, 2009

Pretty good. The cream ended up quite liquid and not quite thick enough. Otherwise, tasty and easy.

—GERALDINEBCL

See full review »

Sep 01, 2009

Absolutely Lovely! Made chorizo sausage as a side! Yummy!

—emmayjo@yahoo.com

See full review »

Nov 25, 2012

Made this tonight with canned crabmeat. Used minced garlic and half and half. Very quick and tasty, will use again for a fast meal.

—bronwynfahr

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Garlic Cream Sauce over Chicken Breasts

Filet Mignon with Garlic Shrimp Cream Sauce

Bay Scallops with Garlic Parsley Butter Sauce

Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Cheese Tortellini with Prego(R) Roasted Garlic and Herb Sauce

Scallops in Pastry with Lobster Sauce

Veal Scaloppini with Lemon Cream Sauce

Roasted Garlic Peppercorn Sauce

Roasted Garlic, Bell Pepper and Tomato Blender Sauce

Broiled Chicken with Roasted Garlic Sauce

ADVERTISE WITH US

Nutrition

Calories
693 kcal
35%

Carbohydrates
17.6 g
6%

Cholesterol
166 mg
55%

Fat
56.3 g
87%

Fiber
0.8 g
3%

Protein
32 g
64%

Sodium
934 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 56.3g 87 %
Saturated Fat 21.2g 106 %
Cholesterol 166mg 55 %
Sodium 934mg 37 %
Potassium 646mg 18 %
Total Carbohydrates 17.6g 6 %
Dietary Fiber 0.8g 3 %
Protein 32g 64 %
Sugars 0.8g
Vitamin A 30 %
Vitamin C 29 %
Calcium 18 %
Iron 36 %
** Thiamin 7 %
** Niacin 7 %
** Vitamin B6 23 %
** Magnesium 5 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.