Earthy Delights Recipe
http://www.earthy.com/
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. If scallops aren't your thing, try substituting lobster meat or monkfish.
Above all, don't be afraid to experiment - it's half the fun!
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
Preparation:
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)
Directions:
The mellow and fruity flavor of pure vanilla helps to highlight the nutty sweetness of scallops, butter and cream in this remarkable recipe. If scallops aren't your thing, try substituting lobster meat or monkfish.
Above all, don't be afraid to experiment - it's half the fun!