scallops

harvestmoon

Hi
I had a recipe for scallops in garlic and cream which i made for a starter last year.
Unfortunately, i have lost it and can't find a recipe for it on the internet( with starter size proportions)
Does anyone on this site have the info i need?
I'd be really grateful for any help.
Merry Christmas to you all.

ChristopheB

How about this one?

carolinosourus

Could you just scale down the recipes that you have found on the interwebz so it would make starter-sized portions? There are a couple of recipe converters such as this one or this one.

Or make a main-sized portion and I'll come round and polish off the leftovers!

julieq

Personally what I'd do for this is to put a couple of cloves of garlic cut in quarters in a glass of milk and microwave for 45-60 seconds, this gets a subtle but not overpowering garlic taste in without too much effort.

Then sear the scallops in a very hot frying pan with a little butter, they don't need much cooking. Keep warm on a little tin foil under a low grill, deglaze the pan with the milk and whisk in a bit of butter and double cream reducing down. Plate the scallops, season with a little salt and ground pepper and pour the sauce over.

Would probably be absolutely lovely with a little bit of chopped tarragon in the sauce too.

PS: there's a wonderful cheat for sauce, which is to use low fat creme fraiche. It's thickened with cornflour so you don't need to whisk it to get an lovely velvety sauce.