Scallops in cream sauce.

Hey Honeys!

This week I have a delicious and easy recipe for you to follow.

I cooked this for my grandmother for dinner one night recently and she was blown away by how tasty it was.

If you like sea food and scallops you absolutely NEED to make this dish.

To start off, go to the store and get some large scallops.

Make sure they’re good ones because this meal will not be nearly as delicious if you get low quality scallops, yuck! I usually get mine from Whole Foods instead of Safeway or King Soopers because they’re better.

Let’s start with the ingredients:

  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 cloves of garlic, minced
  • 1 tablespoon tomato paste
  • 1 can fire roasted tomatoes
  • 1 tablespoon brown sugar
  • 1⁄2 teaspoon dried basil
  • 1⁄2 teaspoon oregano
  • 1⁄2 to 1 pound scallops (1⁄2 lb. serves 2, 1 lb. serves 4)
  • 1⁄2 cup heavy whipping cream
  • 2 tablespoons unsalted butter
  • Salt and pepper

Heat a large skillet on medium and add the olive oil.

Begin by sautéing our shallot and the minced garlic with a pinch of salt. After stirring for a few minutes, add in the tomato paste, fire roasted tomatoes, brown sugar, dried basil, and finally the oregano.

Bring to a boil then reduce to a simmer, cooking for 10 minutes.

Transfer the sauce into a blender and puree until smooth.

Put the sauce back in the pan and stir in the heavy whipping cream. Remove from heat.

Heat a separate pan over medium heat and add the unsalted butter. Pat your scallops dry and season them with salt and pepper, then add the scallops to the pan.

Cook on each side for 1-2 minutes until they are a golden brown.

Serve the scallops with sauce and the brown butter from the pan.

They go wonderfully with rice or pasta.

Xoxo, Thanks for reading!

-Hot Dish Honey