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6 Servings
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15 min
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Easy
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Ingredients
18 large scallops, cleaned and patted dry
1 vanilla pod
1 oz butter
1 cup heavy cream
Salt
Ground black pepper
Melt butter in a large frying pan. Add the scallops in a single layer and cook without moving until well browned (approx. 2 minutes). Flip the scallops and continue to cook 1 to 2 minutes longer. Season with salt and pepper.
Place the scallops on a large plate.
Add the cream to the frying pan. Split the vanilla pod lengthwise and add it to the cream. Reduce until the sauce coats the spoon. Season to taste with salt and pepper. Remove the pan from the heat, scrape the seeds from the pod into the pan and keep the pod for decoration. Cover for a few minutes.
In the meantime quickly reheat the scallops in a hot frying pan.
Place 3 scallops on each plate and drizzle with the vanilla sauce.
18 large scallops, cleaned and patted dry
1 vanilla pod
1 oz butter
1 cup heavy cream
Salt
Ground black pepper
Melt butter in a large frying pan. Add the scallops in a single layer and cook without moving until well browned (approx. 2 minutes). Flip the scallops and continue to cook 1 to 2 minutes longer. Season with salt and pepper.
Place the scallops on a large plate.
Add the cream to the frying pan. Split the vanilla pod lengthwise and add it to the cream. Reduce until the sauce coats the spoon. Season to taste with salt and pepper. Remove the pan from the heat, scrape the seeds from the pod into the pan and keep the pod for decoration. Cover for a few minutes.
In the meantime quickly reheat the scallops in a hot frying pan.
Place 3 scallops on each plate and drizzle with the vanilla sauce.
"An easy scallop recipe for a gourmet dinner. The vanilla sauce will surprise your guests. I use the vanilla pod to decorate this dish. I like to serve it with roasted seasonal vegetables or zucchini tagliatelle. In the picture above I had roasted butternut squash, golden beets and kohlrabi and added some hazelnuts for a crunchy touch." ~Nathalie