Here's a Sauteed Scallops recipe for seafood lovers! It's so simple, yet gives the impression of being a gourmet cook! Perfect for holidays, Christmas Eve, New Year's Eve, Lent, Easter, Mother's Day or stay-at-home date night dinner!
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New England is known for their sweet Niantic Bay little bay scallops, however, the larger ones can be cut up and are just as tasty. Enjoy this Scallops with Glazed Garlic & Champagne Sauce recipe. To make Mediterranean Diet friendly, omit Champagne.
Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop !
Scallops with Glazed Garlic & Champagne Sauce
Serving Size: 2-4
Ingredients:
12 large garlic cloves, sliced lengthwise in half
1/2 stick butter
20 large sea scallops or serving size of little bay scallops
1/4 c. pure maple syrup
1/4 c. apple cider
1/4 c. dry champagne
3 tbl. shallots, chopped
3 tbl. chives, chopped (fresh)
Preparation:
In a saucepan, place water and garlic and bring to a boil. drain. Return garlic to pan, add water, bring to a boil again. drain and set aside. Melt 2 tbl. butter in a saute pan over medium-high heat. Season scallops with salt and pepper and saute about 3 minutes per side.
Use tongs to flip, then remove to a plate to keep warm in a 325 degree oven. Do not wipe pan clean. Add the garlic, syrup and cider to the pan, bring to a boil then reduce to a glaze, about 3 minutes. Add the champagne and 2 tbl. chives and shallots to the pan. Boil and reduce to sauce consistency about 4 minutes. Add the remaining butter and whisk until well blended. Season to taste with salt and pepper. Pour the sauce over the scallops. Sprinkle with remaining chives.
© Frugal New England Kitchen
