Best Scallops In Brie Cream Recipes

BACON WRAPPED SEA SCALLOPS SERVED ON CREAMY BRIE SAUCE

Steps:

• Wrap each scallop with piece of partially cooked bacon. Secure with toothpicks.
• For sauce, in medium skillet heat oil, butter, and bacon drippings to medium and saute onion for about 3 minutes until tender. Stir in flour. Heat while stirring for about 2 minutes to make roux. Pour in milk and heat until thickened, about 3-5 minutes. Reduce heat. Stir in brie and cook until melted through stirring often. Season to taste.
• Meanwhile for scallops, heat oil and butter in large flat skillet over medium heat.
• Dip each bacon wrapped scallop in bread crumbs to cover top and bottom. Press to make stick if needed.
• Place scallops in heated skillet and brown about 1-2 minutes per side. Place lid on skillet and reduce heat to medium low and cook about five more minutes.
• Pour some sauce on bottom of plate. Top with cooked scallops. Garnish with paprika or chopped chives.

SCALLOPS IN SAGE CREAM

Steps:

• Sprinkle scallops with salt and pepper. In a large skillet, cook scallops in 2 tablespoons oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. , Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

SAMBUCA SEARED DIVER SCALLOPS WITH ROASTED RED PEPPER BRIE CREAM

Steps:

• Sauce:
• Heat oil in a medium pan and lightly brown garlic. Add cream, shallots, and stock. reduce by half. Remove from heat and stir in brie, tomato paste, roasted peppers, and thyme. Puree in a blender or food processor until smooth. Add salt and pepper.
• Scallops:.
• Heat olive oil in a saute pan over medium heat. Dust scallops with flour and saute until brown. Pour sambuca into pan to deglaze (be careful when pouring liquor into hot pan to avoid flaming). Place 5 scallops on each plat in a pool of sauce.