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Seared Scallops with Vanilla Sauce

Seared Scallops with Vanilla Sauce
The mellow and fruity flavor of pure vanilla helps to highlight the nutty sweetness of scallops, butter and cream in this remarkable recipe. With this combination of pale, creamy colors and textures, this unusual dish looks beautiful on the plate and tastes delicious.

Try substituting lobster meat or monk-fish.
Ingredients:

½ pound sea scallops
½ cup butter
1 cup cream
2 tablespoons onion, minced
1 clove of garlic, minced
½ teaspoon Madagascar Bourbon Pure Vanilla Extract *
½ pound angel hair pasta, cooked
Chopped parsley for garnish



Directions:


Melt butter over medium high heat in a 12-inch frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm.


Add onion and garlic to the pan and sauté 2 minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened.

Add scallops back to the pan and stir.


Sprinkle with fresh parsley and serve over pasta.


Serves 2.


*Mexican or Tahitian Pure Vanilla Extract may be substituted according to individual taste.


(Recipe used with permission of Nielsen-Massey Vanillas)

Products suggested for this recipe:



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