Garlic Scallops

"A nice change from garlic prawns--a great meal for a special dinner."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by Chabear01 photo by Chabear01
Ready In:
10mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Fry garlic and onion in oil on a med-high heat for 2 mins, but don't allow to colour.
  • Add scallops, lightly cook on 1 side for 20 seconds.
  • Continue to turn and cook for another 20 seconds then remove from pan.
  • On medium high heat, add the splash of wine and reduce for 1 minute.
  • Add cream and reduce until the sauce thickens to a nice coating consistency.
  • Add scallops, spring onions and gently toss in sauce for 1 minute.
  • Place scallops on a mound of rice pilaf and pour over sauce, then garnish with parsley.
  • You can always omit some scallops and add prawns.

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Reviews

  1. I did turn this into Garlic Prawns as I couldn't find any decent scallops. Easy and great-tasting. I served this over linguine rather than rice. I have been asked to make this again - so it goes into the 'keeper' file.
     
  2. I did start out to make this a scallop dish, but after seeing that it worked with prawns... that is what I decided to do. Green prawns are always a standby in my freezer! I made this outstanding recipe for Mother's Day& served it over rice. For such a quick and easy dish to prepare the result was amazing! Many thanks for sharing this recipe.
     
  3. Very nice scallop dish, I loved the taste it was very delicious. Easy to prepare. The only change I made was I add prawns. Served with Turkish Bread. Thank you Latchy. RIP
     
  4. Great recipe...one of my all time favorites. Thanks for sharing.
     
  5. This is absolutely a really wonderful recipe. I used heavy cream, and didn't have any white wine so used sherry instead, and decided to add shrimp with the scallops for a bit of color. The flavors blended very nicely, the sauce coated the pasta it was served with, yet was light and did not overwhelm the seafood. Everyone raved, and are asking if we can have this again tomarrow.
     
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RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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