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SugarRoti Seared Scallops with Basil Cream Sauce Recipe

SugarRoti Seared Scallops with Basil Cream Sauce Recipe

SugarRoti Seared Scallops with Basil Cream Sauce Recipe

4 servings / 6 steps / 6 ingredients

Fish Nu Spice

When it comes to shellfish, oysters used to get all the glory – not anymore! Scallops seared in butter, sautéed with shallots, wine, cream, basil and the perfect balance of taste and spice from SugarRoti’s Fish Nu Spice - an American dinner made in heaven. This simple, beautiful dinner is perfect for a special occasion, or when you just want to indulge in a quick, easy and delicious meal just because you deserve it. Look no further than SugarRoti’s Seared Scallops with Basil Cream sauce.  Only 6 ingredients, 6 steps and this beautiful dish is on the table in just 45 minutes.

Enjoy with a warm loaf of bread or baguette to soak up the delicious sauce, over rice, quinoa, couscous, or greens, with a roti (also known as chapati – a round flatbread from India) or by itself.

Spice Level
SugarRoti Seared Scallops with Basil Cream Sauce Recipe

Ingredients

  • SugarRoti Fish Nu Spice Package
  • 4 tablespoons butter or ghee (clarified butter)
  • 1 lb sea scallops (approx. 14 scallops - pat dry before cooking)
  • 1 medium shallot, finely chopped (approx. 1/2 cup)
  • 3/4 cup dry white wine
  • 1 cup heavy cream
  • 20-25 basil leaves, cut into thin ribbons 

optional

  • 1 medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)

Preparation

  1. Heat 2 tablespoons ghee or butter in medium skillet saucepan over medium-high heat. Add scallops and brown on both sides but not cooked through.  Remove to a warm plate, reserving the juice and set aside (6-8 min).
  2. Heat remaining ghee or butter in skillet over medium heat. Add SugarRoti Fish Nu Spice Package and sauté until spices are sizzling and fragrant (1-2 min).
  3. Add shallots and serrano, sauté until shallots soften (5 min).
  4. Raise to medium-high heat, add wine and cook until reduced to half; add cream and cook until the sauce thickens (5-10 min).
  5. Return the scallops and reserved juice to the pan, stir in 3/4 of the basil and cook until the scallops are just firm (2-5 min).
  6. Transfer to serving dishes, spoon over the remaining sauce, garnish with the remaining basil and enjoy.

*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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