Best Spanish Scallops With Garlic Cream Tomato Jam Recipes

Spanish Scallops With Garlic Cream & Tomato Jam image

Provided by TxGriffLover

Categories Spanish

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

14 garlic cloves, 12 lightly mashed and 2 minced (medium-size)
1 cup heavy cream (whipping, or more)
1/3 cup bottled clam juice (or chicken stock)
6 tablespoons extra virgin olive oil
salt (kosher or sea)
24 large sea scallops
fresh ground black pepper
tomato jam (see my related recipe)

Steps:

Place the smashed garlic cloves, cream, and clam juice in a small, heavy saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, partially covered, until the garlic feels completely soft when poked with a skewer, 10 to 12 minutes. If the cream mixture has reduced in volume, add enough cream to make 1 cup. Let the garlic cream cool for a few minutes, then transfer it to a blender and puree until smooth.
Place 4 tablespoons of the olive oil and the minced garlic in a small deep skillet over medium-low heat. Stir until the garlic is very fragrant but not browned, 1 to 2 minutes. Add the garlic cream and whisk until the sauce is emulsified. Continue cooking, stirring from time to time, until the sauce thickens a little, about 3 minutes. Season the sauce with salt to taste, remove it from heat and keep warm.
Pat the scallops dry with paper towels and seasono them with salt & pepper. Heat the remaining 2 tablespoons of olive oil in a very large skillet over high heat until almost smoking. Working in three batches, cook the scallops until golden brown and opaque throughout, about 2 minutes per side. Transfer the cooked scallops to a plate and cover with foil to keep warm.
To serve, spread the garlic cream on 4 plates, and arrange 6 scallops on top of each. Dab the scallops with the Tomato Jam and serve at once.

Nutrition Facts : Calories 479.5, Fat 43, SaturatedFat 16.6, Cholesterol 111.8, Sodium 212.7, Carbohydrate 7.3, Fiber 0.2, Sugar 0.2, Protein 17.1

Spanish Scallops and Rice image

Provided by dicentra

Categories European

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (5 1/3 ounce) package Mexican rice, and pasta mix
1 (14 ounce) can chicken broth
2 teaspoons basil
1 cup heavy cream
1 lb sea scallops
2 limes, juice of
2 -3 plum tomatoes, chopped
3 tablespoons chopped fresh parsley

Steps:

In a skillet, heat oil and butter together over medium heat until butter is melted.
Add onion and peppers and cook, stirring, 3 minutes.
Stir in rice and seasonings from mix, broth and basil. Cover and reduce heat to medium-low. Cook 20-25 minutes, until most of liquid is absorbed.
Stir in cream. Cook over medium high heat, stirring occasionally to avoid scorching, 5 minutes.
Add scallops and cook until just opaque throughout, 3-5 minutes.
Remove from heat and stir in lime juice. Sprinkle top with tomatoes and parsley.

Nutrition Facts : Calories 476, Fat 36.3, SaturatedFat 18.6, Cholesterol 134.3, Sodium 586.5, Carbohydrate 15.3, Fiber 2, Sugar 4, Protein 23.9