Scallops with Roasted Garlic Cream Sauce

Recently it was the wife’s birthday. She loves scallops, and although I worked until 7 as it was during the week, I knew I had to make some of these tasty morsels for her. I paired it with a creamy roasted garlic sauce, which is so good on it’s own, it can be a nice pasta sauce!


Scallops cook very quickly and the biggest two mistakes most people make are:

1) over cooking until it’s the texture of a rubber slipper (ugh)

2) Not drying the scallops first

Fix for #1 =  Cook it less! It only takes about 2 minutes per side on medium-ish heat (like 5-6 on your stove)

Fix for #2 =  Pat them dry. This is important for the Maillard reaction to occur. Any excess moisture will cream steam between the scallop and the pan, not allowing the caramelization to occur.


This sauce was made by simmering it then putting it into my Blendtec blender to pulverize it into oblivion.


Round one was a salad made up of broccoli and carrot slaw, lettuce, spiced pumpkin seeds, cranberries, and a sweet creamy dressing.


To top the scallops and just because the meal was focused around garlic, I fried up some garlic chips. Do NOT let these go unwatched, Garlic goes from golden delicious to burned very quickly.


Top it over spinach and chive fettuccine, and pair with with garlic and soy flashed haricot verts and you have a great dish. The roasted garlic is sweet and savory, so you don’t get the strong, acidic, raw garlic flavor.


Salted caramel gelato with phyllo wrapped Camembert cheese and cranberry bites. A bid odd of a combination for sure, but I forgot to serve the bites with our salad!

Scallops with Roasted Garlic Cream Sauce

2 heads garlic, sliced horizontally
4 T olive oil
2 cups chicken stock
1 cup cream
1 cup sun dried tomatoes, sliced
1.5 cups mushrooms
2 T butter
1 pound large scallops
salt and pepper to taste
2 T each of parsley and chives
1/2 cup of garlic, peeled and sliced very thin using mandoline or knife

Preheat the oven to 400 F.

Pat scallops dry with paper towel and season with pepper.

Place the garlic heads in a foil pouch, drizzle with 1 T olive oil and some salt/pepper. Fold over and Roast 30 minutes.

Once cool, squeeze the cloves out into a pan with 3 T olive oil and mushrooms into a saute pain over medium heat. Cook for a few minutes until mushrooms begin to brown. Add stock and bring to a simmer for 10 minutes or until it reduces a little. Add the cream. Pour into a blender using your liquid max guidelines on the blender and puree until smooth. Pour into vessel to hold it and add tomatoes.

In saute pan, heat 2 T butter and when sizzling, add scallops. Sear 2 minutes per side and remove.

Add 1/4 cup rice bran or other good frying oil and bring to medium-high. Add garlic slices and fry until golden brown and crispy.

Top scallops onto desired pasta, rice, bread, etc. Spoon sauce over and top with garlic chips and chives/parsley.

Have a Merry Christmas!


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