Creamy Garlic-Butter Scallops with Rice Pilaf
Indulge in this luxurious dish featuring succulent bay or sea scallops bathed in a velvety garlic-butter sauce. This recipe showcases the delicate flavors of fresh scallops alongside aromatic onions and crisp green onions, all complemented by a splash of dry white wine. The creamy half-and-half enriches the sauce, making it irresistible. Serve this delightful dish over a fluffy rice pilaf for a complete meal that brings a taste of Western Australia into your kitchen. Perfect for special occasions or a satisfying weeknight dinner!
4
Servings
170
Calories
8
Ingredients
Ingredients
Olive oil
1 tablespoon (none)
Onion
1 (chopped into small dice)
Garlic cloves
4-6 (minced)
Scallops
1 lb (bay or sea scallops)
Dry white wine
1/4 cup (none)
Half-and-half
1/2 cup (none)
Green onions
4 (thinly sliced on the diagonal)
Chives or parsley
1 tablespoon (minced for garnish)
Instructions
1
In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking for about 2 minutes until softened but not browned.
2
Carefully place the scallops in the skillet, cooking them on one side for approximately 20 seconds. Flip the scallops and cook for another 20 seconds, then remove them from the skillet and set aside.
3
Pour the dry white wine into the skillet to deglaze, scraping up any bits stuck to the bottom. Allow the wine to reduce for about 1 minute.
4
Stir in the half-and-half and let it simmer, reducing until it reaches a creamy sauce consistency. Stir occasionally to prevent sticking.
5
Return the scallops to the skillet and add the sliced green onions. Stir gently until everything is heated through, about 1-2 minutes.
6
Serve the scallops and sauce over a bed of rice pilaf, garnishing with minced chives or parsley for an added touch of freshness.
Nutrition Information
9g
Fat
14.5g
Carbs
8.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein in this recipe is bay or sea scallops.
How many servings does this scallop dish yield?
This recipe yields 4 servings.
How long should I cook the scallops on each side?
Scallops should be cooked for approximately 20 seconds on each side.
What type of scallops are recommended?
The recipe suggests using either bay or sea scallops.
What is used to deglaze the skillet?
Dry white wine is used to deglaze the skillet and scrape up any flavorful bits.
How many garlic cloves are needed for the sauce?
The recipe calls for 4 to 6 minced garlic cloves.
What liquid makes the sauce creamy?
Half-and-half is added and reduced to create the creamy sauce consistency.
Is this dish considered a quick meal?
Yes, it is tagged as a quick meal, suitable for weeknight dinners.
What is the recommended side dish for these scallops?
This dish is traditionally served over a fluffy bed of rice pilaf.
What are the garnish options?
You can use minced chives or parsley as a fresh garnish.
How much olive oil is required?
The recipe requires 1 tablespoon of olive oil.
How should the onion be prepared?
The onion should be chopped into a small dice.
What is the calorie count per serving?
There are approximately 170 calories per serving.
How much fat is in one serving?
Each serving contains 9g of fat.
What is the protein content per serving?
There is 8.75g of protein per serving.
How many carbohydrates are in this recipe?
There are 14.5g of carbohydrates per serving.
What should the consistency of the sauce be?
The sauce should be simmered and reduced until it reaches a velvety, creamy consistency.
Can I substitute white wine?
The recipe specifies dry white wine for deglazing to ensure the best flavor profile.
What regional cuisine does this dish represent?
This dish is inspired by Western Australian cuisine.
How should the green onions be sliced?
The 4 green onions should be thinly sliced on the diagonal.
When do you add the green onions back into the pan?
Add the green onions when you return the scallops to the skillet to heat through.
What heat setting is used for the skillet initially?
The olive oil is heated over medium-high heat.
Should the onions and garlic be browned?
No, they should be cooked until softened but not browned.
How many total ingredients are used in the dish?
There are 8 main ingredients listed in the recipe.
How many pounds of scallops are used?
The recipe calls for 1 lb of scallops.
How long should the wine reduce?
The wine should reduce for about 1 minute after deglazing.
What is the final step before serving?
The final step is to stir the scallops and green onions until heated through, then serve over rice.
Is this recipe suitable for special occasions?
Yes, it is described as an elegant dish perfect for special occasions.
How much white wine is required?
The recipe uses 1/4 cup of dry white wine.
Do you leave the scallops in the pan while making the sauce?
No, you should remove the scallops after searing them and set them aside while preparing the sauce.