These sauteed scallops deliver a luxurious dining experience with a unique twist. The delicate sweetness of sea scallops is perfectly balanced by a vibrant sauce featuring aromatic curry powder, fresh tomato, and a hint of heat from hot pepper flakes and Tabasco. The white wine deglazes the pan, adding acidity that cuts through the richness of the heavy cream. This dish offers a beautiful contrast of textures: the firm, caramelized exterior of the scallops against the smooth, velvety sauce. It is an elegant yet approachable meal suitable for date nights or special dinner parties. The flavors are bold and complex, making this a memorable dish that showcases simple ingredients transformed into something extraordinary.
Sauteed Scallops In Wine Sauce
Description
These sauteed scallops deliver a luxurious dining experience with a unique twist. The delicate sweetness of sea scallops is perfectly balanced by a vibrant sauce featuring aromatic curry powder, fresh tomato, and a hint of heat from hot pepper flakes and Tabasco. The white wine deglazes the pan, adding acidity that cuts through the richness of the heavy cream. This dish offers a beautiful contrast of textures: the firm, caramelized exterior of the scallops against the smooth, velvety sauce. It is an elegant yet approachable meal suitable for date nights or special dinner parties. The flavors are bold and complex, making this a memorable dish that showcases simple ingredients transformed into something extraordinary.Ingredients
Directions
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Pat the scallops dry with paper towels and season lightly with salt and pepper.
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Add the scallops to the skillet, ensuring they are not crowded, and sear for 2 to 3 minutes per side until golden brown and opaque.
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Remove the scallops from the skillet and set aside on a plate, keeping the pan juices in the skillet.
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Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
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Add the garlic, hot pepper flakes, and white wine, stirring frequently for 30 seconds until fragrant.
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Stir in the curry powder and cook for 1 minute to toast the spices.
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Add the chopped tomato, heavy cream, Tabasco sauce, and reserved pan juices to the skillet.
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Simmer the sauce for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
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Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed.
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Place the seared scallops on serving plates and spoon the warm sauce over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 407.8kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 5.0g25%
- Cholesterol 96.0mg32%
- Sodium 1315.0mg55%
- Total Carbohydrate 34.8g12%
- Dietary Fiber 6.9g28%
- Sugars 17.9g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure scallops are very dry before searing to achieve a good crust and prevent steaming.
Do not overcook the scallops; they should be just opaque in the center to remain tender.
For a smoother sauce, you can blend the tomatoes before adding them to the skillet.
Serve immediately while the sauce is warm and the scallops are hot.
This dish pairs well with angel hair pasta, crusty bread, or a simple green salad.
