Fleur de Lis

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Friday, January 30, 2015

Pan Seared Scallops in Vanilla Cream Sauce with Angel Hair Pasta


Harold said he would order this a second time if it was in a restaurant. I would not. I couldn't get past the vanilla in a savory dish. It smelled wonderful, was super easy and fast to make, but it didn't work for me. On the other hand, Harold loves vanilla and he said it made him happy.

6 ounces Angel Hair pasta
1 T. butter
1 T. white onion, finely chopped
1 small garlic clove, minced
2 T. dry white wine
1/2 cup heavy cream
1/4 t. vanilla extract
salt to taste
white pepper to taste
1 T. vegetable oil
1 T. butter
6 large sea scallops, side muscle removed, patted dry
salt to taste
Thyme for garnish

Prepare pasta according to package direction. In a skillet sauté white onion and garlic in butter over medium high heat without browning until transparent.

Deglaze the pan with wine reducing to half. Add the cream, reduce again by half; add the vanilla and salt to taste.

In another skillet with oil and butter over high heat, quickly sear scallops for 2 minutes each side, do not overcook.

Spoon sauce onto plates; twirl pasta around a long-tined fork, slip off onto plates atop the sauce. Add 3 scallops per plate, garnish and serve.

adapted from http://www.finedinings.com/

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