Creamy Scallops

My most recent post was about using seasonal ingredients. Since scallops are in season in January (although I live in Minnesota and will buy frozen scallops!!), I must share this delicious dish with you! Here,  the succulent and sweet scallops are cooked in a simple but luscious tomatoes and cream sauce. Finishing with lots of fresh basil will add brightness to this rich dish and will make it a perfect choice in any season.

Creamy Scallops

Serves 4 people

Preparation 25 minutes

Cooking Time 20 minutes

Ingredientes:

20 whole scallops

2 tablespoons of all purpose flour

6 tablespoons of butter

2 tablespoons of olive oil

7 ripen Roma tomatoes, thinly sliced

5 cloves of garlic, crushed

1/2 teaspoon of red pepper flakes

1 tablespoon of fresh parsley, chopped

5 tablespoons of fresh basil, chopped

3/4 of a cup of heavy cream

zest of 1 lemon

Instructions:

Due to availability in my area, I usually buy frozen* scallops. In that case you must defrost them, remove the tough muscle from the edge of each scallop, rinse them one by one to get rid of any sand, and finally pat them dry. Once they are clean and dry, dredge them in flour.  

Heat a heavy bottom skillet over high heat. Add 3 tablespoons of butter and one tablespoon of olive oil to the skillet. When the butter is all melted add the scallops one by one, being careful to not overcrowd the pot (remove any excess flour before adding them to the pot).  Cook the scallops about 1 to 1 1/2 minutes per side until they are golden brown. Remove them from the pot, season them with salt and pepper and set them aside for now.

Add the other 3 tablespoons of butter and the 1 tablespoon of olive oil to the pot. Also add the tomatoes, garlic and red pepper flakes. Stir occasionally until the tomatoes to soften (6 min). Add the sugar and the parsley. Wait 5 more minutes, lower the heat to medium-low and add the cream slowly (you will need more or less depending on how juicy the tomatoes were). Wait for the cream to thicken (5 min) and add the scallops back into the pot. Let them finish cooking for another 3 to 4 minutes. Turn off the stove, add the lemon zest and the basil. Serve it hot with white crusty bread, or over your favorite pasta.

*Unless you live in a coastal area and have access to freshly caught seafood, I recommend buying frozen scallops. Most scallops sold as fresh have been previously frozen and/or have added chemicals to avoid spoilage.