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.

Broiled Scallops with Parmesan Cream Sauce
Servings: 8 Yield: 8 appetizer servings Prep 10 mins Cook 12 mins to 14 mins Broil 5 mins to 6 mins

Ingredients

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

Make It

Scallops:

1. Place vermouth, garlic, tarragon and sea scallops in a large resealable plastic bag. Refrigerate for 2 hours or up to 6.

Cream Sauce:

2. 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.

3. 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

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 154, Fat, total (g): 9, chol. (mg): 44, sat. fat (g): 5, carb. (g): 6, fiber (g): 1, pro. (g): 9, sodium (mg): 289, Percent Daily Values are based on a 2,000 calorie diet.