Scallops au parmesan crémeux à l'ail décadent
Publié : 30/05/2024

Catégories :Poisson et fruits de mer
Taille de portion :4 personnes
Calories :400 kcal
sucre :2.00 g
Graisse :30.00 g
Glucides :10.00 g
Protéine :35.00 g
Cholestérol :100.00 g
Ingrédients :
Instructions : Ne rien écrire d'autre sauf la traduction Si le texte fourni est du , retourner le texte traduit en Si le texte fourni est du , retourner le texte traduit en
1Pat the scallops dry with a paper towel to remove any excess moisture.
Season the scallops with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, add the scallops to the skillet in a single layer, making sure not to overcrowd the pan.
Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. Remove them from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the same skillet.
Once the butter has melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the heavy cream to the skillet and stir to combine.
Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, or until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Return the scallops to the skillet, spooning the sauce over them to coat.
Let the scallops warm through for about 1-2 minutes.
Stir in the fresh parsley and lemon juice, mixing until well combined.
Serve the creamy garlic Parmesan scallops immediately, garnished with additional parsley if desired.
Season the scallops with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot and shimmering, add the scallops to the skillet in a single layer, making sure not to overcrowd the pan.
Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. Remove them from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the same skillet.
Once the butter has melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
Add the heavy cream to the skillet and stir to combine.
Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, or until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Return the scallops to the skillet, spooning the sauce over them to coat.
Let the scallops warm through for about 1-2 minutes.
Stir in the fresh parsley and lemon juice, mixing until well combined.
Serve the creamy garlic Parmesan scallops immediately, garnished with additional parsley if desired.
Notes :
- Ensure scallops are fresh and smell like the sea.
- Grate the Parmesan cheese yourself for better melting and flavor.
- Use heavy cream for a rich, creamy sauce; substitutes may alter consistency.
- Pat scallops thoroughly dry to achieve a good sear.
- Do not overcrowd the skillet or the scallops will steam instead of sear.
- Cooking times can vary depending on scallop size; adjust as necessary.
- Use unsalted butter to better control salt levels in the dish.
- Scrape browned bits from the skillet for added flavor in the sauce.
- Simmer sauce gently to avoid curdling the cream.
- Adjust seasoning gradually, tasting as you go.
- Fresh parsley adds a bright, fresh flavor to the dish; use flat-leaf parsley for best results.
- Lemon juice balances the richness of the cream and cheese.
- Serve immediately for the best texture and flavor.
Conseils :
- Ensure scallops are completely dry to achieve a good sear, as moisture can cause steaming instead of browning
- Use large, fresh scallops if available for better texture and flavor
- If using frozen scallops, thaw them completely in the refrigerator and pat dry before cooking
- Season scallops just before cooking to avoid drawing out moisture
- Use a high smoke point oil like olive oil to prevent burning
- Preheat the skillet properly to ensure a good sear on the scallops
- Do not overcrowd the pan to allow even cooking and proper searing
- Avoid moving scallops around the pan too much while searing to develop a nice crust
- Be cautious not to overcook the scallops; they should be opaque and slightly firm to the touch
- Allow the cream sauce to simmer gently to thicken; avoid boiling which can cause the sauce to break
- Use freshly grated Parmesan for better melting and flavor in the sauce
- Taste and adjust seasoning in the sauce gradually, as Parmesan adds saltiness
- Add lemon juice at the end to brighten the flavors without curdling the cream
- Serve the dish immediately to enjoy the scallops at their best texture and flavor
- Pair with a side of crusty bread or pasta to soak up the sauce
- Garnish with extra parsley for a fresh, vibrant presentation
- Consider adding a pinch of red pepper flakes for a subtle heat if desired
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Scallops au parmesan crémeux à l'ail décadent
Taille de portion: 4 personnes Calories: 400 kcal sucre: 2.00 g Graisse: 30.00 g Glucides: 10.00 g Protéine: 35.00 g Cholestérol: 100.00 g
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