In the culinary world, heavy cream has long been appreciated for its rich texture and ability to enhance the flavors of various dishes. When combined with succulent scallops and classic pasta, the result is a dish that not only tantalizes your taste buds but also offers a comforting yet gourmet experience. Here are three delicious recipes where heavy cream, scallops, and pasta come together to create extraordinary meals that will impress any dinner guest.
Recipe 1: Creamy Scallop Linguine
This dish is simplicity at its finest. The creamy sauce complements the delicate flavor of the scallops, making it an ideal choice for an elegant dinner.
- Ingredients:
- 12 large sea scallops, patted dry
- 1 cup heavy cream
- 300g linguine pasta
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
- Zest of one lemon
- 1⁄4 cup chopped fresh parsley
- Instructions:
- Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Once the skillet is hot, place the scallops in the pan, ensuring not to overcrowd them. Cook for 2-3 minutes on each side until they achieve a golden crust. Remove and set aside.
- In the same skillet, lower the heat to medium and add minced garlic. Cook until fragrant, about 1 minute.
- Pour in the heavy cream, stirring to combine with the garlic. Simmer for 2 minutes, then add the lemon zest.
- Return the scallops to the skillet, toss gently with the sauce.
- Add the cooked linguine to the skillet, mixing well. If the sauce is too thick, thin it with a bit of the reserved pasta water.
- Serve hot, garnished with chopped parsley.
Recipe 2: Scallops Alfredo
A twist on the classic Alfredo, this dish adds the delicate taste of scallops to the rich, cheesy cream sauce, creating an opulent seafood pasta experience.
- Ingredients:
- 16 medium sea scallops
- 1 cup heavy cream
- 200g fettuccine pasta
- 1⁄2 cup grated Parmesan cheese
- 1⁄2 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and ground white pepper to taste
- Fresh basil for garnish
- Instructions:
- Cook fettuccine pasta as per instructions, slightly undercooking by 1-2 minutes. Drain and set aside.
- In a large pan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add heavy cream, Parmesan, and mozzarella cheese. Stir continuously until the cheeses melt and the sauce is smooth.
- Season with salt and white pepper. Reduce heat to low, simmering gently to thicken.
- In another skillet, sear the scallops with a touch of butter, 2-3 minutes per side until a golden sear is achieved. Keep warm.
- Add cooked fettuccine to the Alfredo sauce, tossing to coat well. If too thick, adjust with some reserved pasta water.
- Arrange scallops over the pasta, garnish with fresh basil, and serve immediately.
Recipe 3: Spiced Scallop Pasta with Creamy Tomato Sauce
This recipe introduces a hint of spice with sweet and spicy scallops paired with a rich tomato cream sauce, blending multiple flavors for a unique pasta dish.
- Ingredients:
- 8-10 large sea scallops
- 1 cup heavy cream
- 250g spaghetti
- 1 can (14 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh coriander for garnish
- Instructions:
- Cook spaghetti according to package directions. Drain, reserving a cup of pasta water.
- In a skillet, heat olive oil over medium heat, sauté the onion until translucent. Add garlic, cook for another minute.
- Stir in crushed tomatoes, paprika, cumin, and chili powder. Let simmer for 10-15 minutes.
- Add heavy cream, adjust seasonings, and let the sauce thicken slightly.
- Season scallops with salt, pepper, and a pinch more chili if desired. Sear in a separate hot pan with oil until browned on both sides, about 2 minutes per side.
- Toss the cooked spaghetti into the creamy tomato sauce. Add scallops on top, drizzle with olive oil if needed, and garnish with coriander.
🍽️ Note: Ensure to dry the scallops well before cooking to achieve the perfect sear, and avoid overcooking them to preserve their tender texture.
These recipes highlight the versatility of combining heavy cream with scallops and pasta. Each dish brings out the luxurious texture of the cream, the fresh and tender nature of scallops, and the comforting satisfaction of pasta. Whether you're looking for a quick weekday meal or an impressive dish for a special occasion, these options offer an exquisite yet simple way to enjoy fine dining at home.
What kind of scallops should I use for these recipes?
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For these dishes, fresh, high-quality sea scallops are recommended. However, bay scallops can be used if they are well-searched and you adjust cooking times accordingly due to their smaller size.
Can I make these dishes ahead of time?
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It’s best to prepare the scallops and pasta fresh to ensure the best texture. However, you can make the sauces in advance; just reheat and add the scallops when you’re ready to serve.
How can I ensure my cream sauce doesn’t break?
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Keep the heat low when adding cream to avoid boiling, which can cause the cream to separate. Gradually incorporate the cream into the sauce, stirring continuously to maintain its smooth consistency.
What can I substitute for heavy cream in these recipes?
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Light cream or half-and-half can be used, though the sauce might not be as rich. For a non-dairy alternative, try coconut cream for a different flavor profile or cashew cream for a neutral taste.
Is it necessary to use fresh herbs in these recipes?
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Fresh herbs can enhance the flavor significantly, but dried herbs can be used if fresh ones are unavailable. Just remember to use less, as dried herbs are more concentrated in flavor.
Related Terms:
- Scallop linguine
- Scallops Alfredo
- Seared scallops
- Shrimp and scallop pasta
- Scallop pasta
- Pasta
