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Scallops with Vanilla-Almond Cream Sauce
Recipes
Scallops with Vanilla-Almond Cream Sauce
4 servings
30 minutes total (Active 30 minutes)

Ingredients

  • 2 tablespoons shallots, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 12 oz sea scallops, thawed
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • cooking spray
  • 2 cups farfalle (or other medium) pasta
  • 2 tablespoons butter
  • 1 cup white wine
  • 1 vanilla bean
  • 1 ½ cups heavy whipping cream
  • ¾ cup sliced almonds

Prep

    • Bring water to boil on high for pasta.
    • Chop shallots and chives.

Steps

    1. Preheat large sauté pan on medium-high 2-3 minutes. Pat scallops dry; season with salt and pepper and coat with cooking spray. Place scallops in pan (wash hands); cook 1-2 minutes on each side or until golden. Remove scallops from pan; cover to keep warm.
    2. Reduce heat to medium. Add butter and shallots to pan; cook 1-2 minutes or until shallots are tender. Stir in wine; cook 3-5 minutes or until wine is mostly evaporated. Cook pasta following package instructions.
    3. Split vanilla bean and scrape out the seeds; stir seeds, along with the pod, into shallots. Stir in cream and almonds; cook 4-5 minutes or until liquid has reduced by about one-half. Drain pasta.
    4. Remove vanilla bean pod. Stir pasta and scallops into sauce. Sprinkle with chives and serve.

Amount per ¼ recipe serving: Calories 820, Total Fat 50g, Chol 205mg, Sodium 420mg, Total Carb 45g, Fiber 4g, Calc 15%, Vitamin A 35%, Vitamin C 4%, Iron 25%