These tender scallops are devine with our Rosé cream sauce recipe. Perfect for a quick weeknight recipe to add to your collection!
August 6, 2019 by Olivelle
Seared Scallops with a Rose Cream Sauce
Recipe created for
Caramelized Garlic Infused Olive Oil
1 pound scallops, clean & patted dry
1 tablespoon Rosemary Sea Salt
1 teaspoon Fresh Ground White Pepper
1 tablespoon Caramelized Garlic Infused Olive Oil
½ pound Linguini Pasta, cooked al dente
1/4 cup Rosé Italian Wine Vinegar
1/4 cup cream
½ cup diced tomatoes
Season the scallops with salt and pepper.
Meanwhile, heat a large skillet over medium-high heat with the olive oil. Once warm, sear the scallops for 2-3 minutes per side, until golden in color. Remove from the heat and set aside.
In the same pan as you just cooked the scallops, add the Rosé Vinegar. Stir to scrape up brown bits and reduce the vinegar a little, cooking about 2 minutes. Add the cream and tomatoes, stir to combine.
Add the cooked pasta and scallops. Toss to coat. Serve & enjo