Broiled Scallops with Parmesan Cream Sauce Recipe

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Broiled Scallops with Parmesan Cream Sauce

Sail through your next holiday party with a little help from this quick and easy recipe. Your guests will never believe that you prepared this delicious appetizer in only 30 minutes.

  • Scallops:
  • 1/2 cup vermouth
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon
  • 16 sea scallops (about 1-3/4 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cream sauce:
  • 1 tablespoon olive oil
  • 1 small sweet onion, chopped (1 cup)
  • 1 clove garlic, minced
  • 1 large sweet red pepper, finely chopped (about 1-1/2 cups)
  • 1/4 cup vermouth
  • 2 cups half and half
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon tarragon
  • Scallops: Place vermouth, garlic, tarragon and sea scallops in a large resealable plastic bag. Refrigerate for 2 hours or up to 6.
  • Cream Sauce: In a medium-size saute pan, heat olive oil over medium heat. Add onion and cook 5 minutes or until onion is tender. Add garlic and pepper and cook 1 to 2 minutes; add vermouth and cook over high heat 3 minutes. Add half and half and cook over high heat 3 to 4 minutes or until slightly thickened. Stir in tarragon and Parmesan; remove from heat and let cool. Cover surface with plastic wrap and refrigerate until ready to serve.
  • To serve, heat broiler. Reheat sauce over very low heat. Pat scallops dry. Cover broiler pan with nonstick aluminum foil. Place scallops on foil; sprinkle with salt and pepper. Place under broiler, 4 inches from heat. Broil 5 to 6 minutes or until golden brown. Divide warmed sauce among 8 plates. Place 2 scallops on sauce on each plate.
Nutrition Facts
  • Calories 154, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 44 mg, Sodium 289 mg, Carbohydrate 6 g, Fiber 1 g, Protein 9 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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