Garlic Scallops

5.00 (6)
⏱ 10 mins 🍽 4 serving(s) 🏷 Australian

This Australian dish features scallops cooked in a rich, creamy sauce infused with garlic and a dash of white wine. The scallops are quickly seared before being combined with spring onions and a velvety reduction. It's a swift and flavourful meal, ideal when served atop a bed of rice pilaf and finished with a sprinkle of fresh parsley.

Garlic Scallops

Ingredients

  • 500 g scallops, flesh
  • 1 medium onion, diced finely
  • 4 -6 garlic cloves (finely chopped or crushed)
  • 1 tablespoon olive oil
  • 100 ml pouring cream
  • 4 spring onions, sliced Chinese-style on an angle
  • 1 dash white wine
  • 1 tablespoon finely chopped parsley

Method

  1. Cook the garlic and onion in oil for 2 mins, ensuring they do not brown.
  2. Place the scallops in the pan and cook one side for 20 seconds.
  3. Turn the scallops over and cook for a further 20 seconds, then take them out of the pan.
  4. Pour in the wine and let it reduce for 1 minute.
  5. Stir in the cream and simmer until the sauce reaches a thick, coating texture.
  6. Return the scallops to the pan with the spring onions and warm through in the sauce for 1 minute.
  7. Serve the scallops over rice pilaf, spoon the sauce over the top, and add parsley as a garnish.
  8. For variation, you could replace some scallops with prawns.

Nutrition (per serving)

Sodium214300 mg

Recipe details

CategoryAustralian
AuthorLatchy