Grilled Scallops in Sun-dried Tomato Sauce

Grilled Scallops in Sun-dried Tomato Sauce Recipe

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Grilled Scallops in Sun-dried Tomato Sauce is a delicious and elegant dish that combines the delicate flavor of fresh jumbo sea scallops with a rich and creamy sun-dried tomato sauce. This recipe is perfect for a special occasion or a romantic dinner at home.

History

The combination of scallops and sun-dried tomatoes is a classic pairing that has been enjoyed by food lovers for many years. This recipe takes that classic combination to the next level by grilling the scallops to perfection and serving them with a decadent sun-dried tomato sauce.

Ingredients

3 lb (1.36 kg) fresh jumbo sea scallops
1 tbsp lemon juice
2 oz (57 g) sun-dried tomatoes
4 tbsp minced shallots
3 oz (85 g) Boursin cheese
5 oz (142 g) heavy whipping cream
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil

How to prepare

Julienne the sun dried tomatoes.
In a hot skillet, add olive oil and sauté the shallots and tomatoes until the shallots are translucent.
Add heavy cream and Boursin cheese, then stir in salt and pepper. Reduce the sauce until it thickens.
Remove from heat.
Toss the scallops with olive oil, lemon juice, salt, and pepper.
Grill the scallops until the centers are no longer translucent.
Place the sauce on the bottom of each plate and top it with the grilled scallops.

Variations

For a lighter version, you can use light cream or coconut milk instead of heavy cream.
Add a splash of white wine to the sauce for extra flavor.
Top the dish with fresh herbs like parsley or basil for a pop of color.

Cooking Tips & Tricks

Make sure to julienne the sun-dried tomatoes for a nice texture in the sauce.

- Be careful not to overcook the scallops, as they can become tough and rubbery.

- Use fresh jumbo sea scallops for the best flavor and texture.

- Allow the sauce to thicken before serving to ensure a rich and creamy consistency.

Serving Suggestions

Serve the Grilled Scallops in Sun-dried Tomato Sauce with a side of roasted vegetables or a fresh green salad.

Cooking Techniques

Grilling the scallops adds a smoky flavor that complements the richness of the sun-dried tomato sauce.

Ingredient Substitutions

You can use cherry tomatoes or canned tomatoes in place of sun-dried tomatoes.

- Goat cheese or cream cheese can be used as a substitute for Boursin cheese.

Make Ahead Tips

The sauce can be made ahead of time and reheated before serving.

- The scallops can be marinated in advance for added flavor.

Presentation Ideas

Garnish the dish with fresh herbs or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

8g per serving

Fats

20g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (Boursin cheese) and shellfish (scallops).

Summary

This dish is a good source of protein and healthy fats, but it is also high in calories and should be enjoyed in moderation.

Summary

Grilled Scallops in Sun-dried Tomato Sauce is a luxurious and flavorful dish that is perfect for a special dinner. With a rich and creamy sauce and perfectly grilled scallops, this recipe is sure to impress your guests. Enjoy!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Grilled Scallops in Sun-dried Tomato Sauce. It was a warm summer day, and I had decided to take a leisurely stroll through the bustling farmer's market in town. As I meandered through the aisles, taking in the vibrant colors and enticing aromas, I stumbled upon a quaint little stall selling an assortment of fresh seafood.

Intrigued, I made my way over to the stall and struck up a conversation with the friendly vendor, a seasoned fisherman who had been plying his trade for decades. As we chatted, he regaled me with tales of his adventures at sea and the bountiful harvests he had reaped over the years. I was captivated by his stories and couldn't resist asking him for a recipe that would showcase the succulent scallops he had on display.

With a twinkle in his eye, the fisherman began to recount a recipe that had been passed down through generations in his family. It was a simple yet delicious dish that combined the delicate sweetness of fresh scallops with the bold flavors of sun-dried tomatoes and aromatic herbs. I listened intently, eager to learn the secret behind this tantalizing creation.

After purchasing a generous portion of plump, juicy scallops from the vendor, I hurried home to recreate the recipe he had shared with me. As I gathered the necessary ingredients and prepared my kitchen for the culinary adventure ahead, I couldn't help but feel a sense of excitement and anticipation.

The first step was to marinate the scallops in a mixture of olive oil, garlic, and a splash of white wine. This would infuse the delicate morsels of seafood with a depth of flavor that would perfectly complement the tangy sweetness of the sun-dried tomatoes.

Next, I prepared the sun-dried tomato sauce by sautéing diced onions, garlic, and a medley of fresh herbs in a skillet. As the fragrant aroma filled the air, I added the sun-dried tomatoes and a splash of chicken broth to create a rich, velvety sauce that would envelop the grilled scallops in a symphony of flavors.

With the sauce simmering gently on the stove, I fired up the grill and carefully placed the marinated scallops on the sizzling grates. The tantalizing scent of charred seafood wafted through the air, mingling with the savory aroma of the sun-dried tomato sauce.

As the scallops cooked to perfection, their edges caramelizing to a golden brown hue, I couldn't help but marvel at the transformation taking place before my eyes. The once modest ingredients had come together to create a masterpiece of flavor and texture that promised to delight the senses.

Finally, it was time to assemble the dish. I ladled a generous portion of the sun-dried tomato sauce onto a warm serving platter, arranging the perfectly grilled scallops on top with a sprinkle of freshly chopped parsley for a pop of color.

With bated breath, I took my first bite of the Grilled Scallops in Sun-dried Tomato Sauce, savoring the succulent sweetness of the sea, the tangy richness of the tomatoes, and the aromatic complexity of the herbs. It was a culinary revelation, a harmonious union of flavors that danced on my palate and left me craving more.

From that moment on, Grilled Scallops in Sun-dried Tomato Sauce became a beloved staple in my culinary repertoire, a dish that never failed to impress and delight. Whenever I prepare it, I am transported back to that fateful day at the farmer's market, where a chance encounter with a wise old fisherman led me to discover a recipe that would become a cherished tradition in my family for years to come.