Catalan-Style Scallops with Luscious Garlic Cream and Sweet Tomato Confit
Experience the vibrant flavors of the Mediterranean with this Catalan-inspired dish featuring succulent sea scallops enveloped in a velvety garlic cream sauce, perfectly contrasted by a luscious sweet tomato confit. This recipe showcases the essence of Spanish cuisine, harmonizing the richness of fresh seafood with aromatic garlic and the sweetness of roasted tomatoes. Ideal for a special occasion or a luxurious dinner at home, this versatile preparation can elevate any seafood, from shrimp to lobster or fish fillets. Impress your guests and tantalize their taste buds with this striking dish that seamlessly combines texture and flavor.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Garlic cloves
14 (12 lightly smashed, 2 minced)
Heavy cream
1 cup (whipping or more)
Bottled clam juice
1/3 cup (or chicken stock)
Extra virgin olive oil
6 tablespoons (divided)
Kosher or sea salt
to taste
Large sea scallops
24
Fresh ground black pepper
to taste
Tomato jam
to serve (see related recipe)
Instructions
1
Begin by preparing the garlic cream: In a small heavy saucepan, combine the lightly smashed garlic cloves, heavy cream, and clam juice. Heat over medium heat until it reaches a gentle simmer.
2
Once simmering, reduce the heat to low, partially cover the saucepan, and let it cook for 10 to 12 minutes until the garlic is tender and soft. If the cream mixture has reduced too much, add enough cream to make a total volume of 1 cup.
3
Let the garlic cream cool slightly, then carefully transfer it to a blender. Puree the mixture until smooth and set aside.
4
In a separate small deep skillet, heat 4 tablespoons of olive oil over medium-low heat. Add the minced garlic and stir gently, allowing it to infuse the oil for 1 to 2 minutes until fragrant but not browned.
5
Pour the blended garlic cream into the skillet, whisking continuously to emulsify the mixture. Cook for an additional 3 minutes or until the sauce slightly thickens. Season with kosher salt to taste and keep warm off the heat.
6
Prepare the scallops by patting them dry with paper towels and seasoning both sides with salt and freshly ground black pepper.
7
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat until it’s nearly smoking. Cook the scallops in three batches, ensuring not to overcrowd the pan. Sear each scallop for about 2 minutes per side or until golden brown and opaque throughout. Transfer the cooked scallops to a plate and cover with foil to keep warm.
8
To serve, spread a generous portion of the garlic cream on each of the four plates. Arrange six scallops on top of the cream and finish with a dollop of sweet tomato confit. Serve immediately and enjoy this delightful Spanish seafood dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Catalan-Style Scallops?
Catalan-Style Scallops is a Mediterranean-inspired dish featuring sea scallops served with a velvety garlic cream and sweet tomato confit.
What makes the garlic cream luscious?
The cream is made by simmering smashed garlic cloves in heavy cream and clam juice, then pureeing the mixture until it is perfectly smooth.
How many garlic cloves are required for this recipe?
This recipe uses 14 garlic cloves in total: 12 are lightly smashed for the cream base and 2 are minced for the sauce infusion.
Can I substitute the clam juice?
Yes, if you do not have bottled clam juice, you can use chicken stock as a substitute.
What type of cream should I use for the sauce?
Heavy whipping cream is recommended to achieve the desired richness and volume for the garlic cream.
How should the garlic be prepared for the cream base?
The 12 cloves used for the base should be lightly smashed before being added to the saucepan with the cream.
How long should the garlic cream simmer?
The mixture should simmer over low heat for 10 to 12 minutes until the garlic becomes soft and tender.
What should I do if the cream reduces too much during cooking?
If the volume drops, add enough extra cream to the mixture to ensure you have a total of 1 cup.
How do I achieve a smooth texture for the garlic sauce?
After the garlic has softened in the cream, let it cool slightly and then process it in a blender until it is completely pureed.
How is the olive oil infused with garlic?
Heat 4 tablespoons of olive oil over medium-low heat and stir in minced garlic for 1 to 2 minutes until fragrant.
How do I emulsify the garlic cream sauce?
Pour the blended garlic puree into the infused oil while whisking continuously to create a stable, thick emulsion.
What is the best way to prepare scallops for searing?
Pat the scallops dry with paper towels and season both sides with salt and freshly ground black pepper before cooking.
What oil should be used to sear the scallops?
Use extra virgin olive oil and heat it over high heat until it is nearly smoking for the best sear.
Why should I cook the scallops in batches?
Cooking in batches prevents overcrowding the pan, ensuring the scallops sear properly to a golden brown rather than steaming.
How long does it take to cook sea scallops?
Each scallop should be seared for approximately 2 minutes per side until they are golden brown and opaque.
Can this garlic cream be used with other seafood?
Yes, this versatile sauce pairs excellently with shrimp, lobster, or various types of fish fillets.
What provides the sweet contrast in this dish?
A dollop of sweet tomato confit or tomato jam provides a sugary contrast to the savory garlic cream and salty scallops.
How many scallops are served per person?
The recipe is designed to serve six scallops per plate across four servings.
What kind of salt is recommended?
Kosher salt or sea salt is recommended to season the sauce and the seafood to taste.
Is this dish suitable for special occasions?
Absolutely, the striking presentation and luxurious flavors make it ideal for an elegant dinner or a special event.
What is the origin of this recipe's flavor profile?
The dish is inspired by Catalan cuisine, which is known for its vibrant Mediterranean flavors and sophisticated seafood preparations.
How do I keep the scallops warm while finishing batches?
Transfer the cooked scallops to a plate and cover them loosely with foil to retain their heat.
At what temperature should the scallops be seared?
They should be seared over high heat to achieve a crisp, golden exterior.
Does the garlic cream need to be seasoned?
Yes, once the sauce has thickened slightly, you should season it with kosher salt to taste.
Should the garlic be browned when infusing the oil?
No, the minced garlic should be stirred until fragrant but not allowed to brown, which could make the sauce bitter.
What is the final step in plating this dish?
Spread garlic cream on a plate, top with six scallops, and finish with a dollop of tomato confit.
Can I use a different type of pepper?
The recipe calls for fresh ground black pepper for the best aromatic impact on the scallops.
Is the garlic cream sauce thick?
The sauce should be whisked and cooked until it slightly thickens into a velvety consistency.
What is the total amount of olive oil used?
A total of 6 tablespoons of extra virgin olive oil is used: 4 for the sauce infusion and 2 for searing the scallops.
Should the saucepan be covered while simmering the cream?
The saucepan should be partially covered while the garlic cooks in the cream mixture.