Photo: Shrimp and Scallops in Garlic Cream Sauce Recipe
Ingredients
- 1/4 cup olive oil, plus 2 tablespoons
- 5 cloves garlic, finely chopped
- 4 cloves shallots, chopped
- 2 cups white wine
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
- 1 teaspoon chopped thyme leaves
- 2 cups heavy cream
- 1 1/2 pounds (20/30 count) sea scallops
- 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
- 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
- 1/2 cup grated Pecorino Romano
- Special Equipment: A fine strainer
Directions
In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
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By torba97_12904148
Fremont, CA
on March 03, 2013
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Shrimp...butter...garlic...cream sauce...awfull... UNLESS you love these things!!!
This recipe makes a smooth and creamy dish that goes well with shrimp. Other evals considered, I encourage you to try this recipe. Share your opinion with FoodTV.
Annie, Fremont, CA
By Chef #701351
CA
on February 11, 2013
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This was amazing. Both my husband and I thought it was restaurant quality. I made it with pasta and served it with blanched asparagus. The dish doesn't have loud blaring flavors, but a flavor combination that is rich but yet light. It was amazing. I will make this again for sure.
By mpoynter1_9775378
Greencastle, IN
on January 02, 2013
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Yes, it was bland. No, I do not smoke or have dulled taste buds as another reviewer suggested. The servings were REALLY off. 2# of pasta is supposed to be 16 servings! Let alone the seafood! I added a little vodka sauce to the leftovers and it was very good then. I would probably try this again, with modifications.
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