Recipe: Yummy Steak, scallops, and cream

Steak, scallops, and cream. The steak + scallops are so perfectly cooked with the best garlic The steak + scallops are so perfectly cooked with the best garlic butter sauce! Is anyone else super excited about Valentine's Day? Seafood Stew with Fennel and Sun Dried TomatoesThe Dreaming Tree.

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak. Start off your date night dinner with these swoon-worthy Pan Seared Scallops with Bacon Cream Sauce. It's an easy recipe to master and really impresses! Steak, scallops, and cream most diverse and own ideal flavor that unique. Few types of Steak, scallops, and cream recipes are also adequate simple to process and dont take lengthy. Although not everybody likes Steak, scallops, and cream food, nowadays few people are get attached and like the sundry Steak, scallops, and cream foods on hand. This can be visible of the number of restaurants that prepare Steak, scallops, and cream as one of the dishes. You can have Steak, scallops, and cream using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Steak, scallops, and cream

1. You need 2 of high-quality steaks (I used sirloin).
2. Prepare 1 of shallot, finely chopped.
3. You need 2 cloves of garlic, minced.
4. You need 1/4 cup of brandy.
5. Prepare 1/2 cup of heavy cream.
6. It's 1/2 tsp of cornstarch.
7. Prepare 150 g of bay scallops.
8. Prepare 1 tbsp of chopped fresh tarragon.

Because there's no other way to say "I love you" than perfectly seared scallops nestled in bacon cream sauce. This seared scallops in sage cream recipe features pan-seared scallops with mirepoix and creamy sage sauce. Sweet, pan-seared sea scallops are nestled on a bed of sautéed mirepoix and sage cream. With its fresh, simple flavors, this dish will appeal to seafood lovers, and it makes an excellent.

Steak, scallops, and cream step by step

1. Season the steaks with a liberal sprinkle of salt and a few grinds of black pepper, then sear then to your liking in a medium pan on high heat. Remove the steaks to a plate, tented loosely with foil, to rest..
2. Turn the heat down to low and drain any oil from the pan. Add a few tbsp unsalted butter, then throw in the shallot and garlic and let them sweat for 1 minute. Deglaze the pan with the brandy. Let simmer until only a few tbsp liquid remains..
3. Add the cream to the pan. Make a slurry by whisking the cornstarch with a few tbsp water, then stir it into the sauce. Add the scallops and tarragon. Let simmer for 5 minutes until the scallops are cooked and the sauce thickened. Check the seasoning and add salt and pepper as needed. Plate the steaks, then pour the sauce and scallops on top..

Scallops are on most nice restaurant menus these days, and for good reason. As far as seafood goes, I would take scallops over anything. While I love shrimp, crab, fish, and lobster, seared scallops are the king of my seafood universe! Their mildly sweet flavor and that caramelized crust they get when. Remove cover; stir in the cream.

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