Seared Scallops with Cava Cream Sauce Recipe

Seared Scallops with Cava Cream Sauce Recipe

For this recipe you will need:
12 sea scallops
1 garlic clove
one tablespoon of minced chives
a small bunch of parsley
a cup of Cava
a cup of heavy cream
3 tablespoons of wheat flour
olive oil
a teaspoon of lemon juice

Spanish Cuisine

1. Thaw and dry sea scallops, as described here.

2. Place scallops into large bowl.

3. Chop the garlic clove into thin slices, chop parsley finely.

4. Add chopped garlic, parsley, lemon juice and two tablespoons of olive oil to the bowl with scallops. Stir and set aside for half an hour.

5. Sear scallops quickly in a hot pan with olive oil until a golden crust appears on both sides, then place scallops onto the plate.

6. Make Cava cream sauce.
Pour the wine into the pan, heat a little; add heavy cream, salt and pepper. Warm at low heat without boiling, stirring constantly. Add wheat flour after 3 minutes and continue stirring until smooth (another 2 - 3 minutes on low heat).

7. Pour Cava cream sauce onto the scallops in the plate. Season with minced chives.

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