Garlic cream sauce with scallops and bucatini recipe

Here’s a delicious recipe for Garlic Cream Sauce with Scallops and Bucatini:

Ingredients

For the Sauce:

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 cup heavy cream
• 1/2 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

For the Scallops:

• 1 pound sea scallops, patted dry
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter

For the Pasta:

• 12 ounces bucatini pasta
• Salt for pasta water

Instructions

Prepare the Pasta:

1. Cook the Bucatini: Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Drain and set aside.

Prepare the Sauce:

2. Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Add the minced garlic and shallot, sautéing until fragrant and the shallot is translucent, about 2-3 minutes.
3. Make the Cream Sauce: Pour in the heavy cream and broth, bringing the mixture to a simmer. Let it cook for about 5 minutes, stirring occasionally.
4. Add the Cheese and Seasonings: Stir in the Parmesan cheese until melted and well combined. Season with salt and black pepper to taste. Keep the sauce warm over low heat.

Cook the Scallops:

5. Season the Scallops: Pat the scallops dry with paper towels and season both sides with salt and black pepper.
6. Sear the Scallops: In another large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and the oil is hot, add the scallops. Cook for 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from the skillet and set aside.

Combine and Serve:

7. Toss the Pasta: Add the cooked bucatini to the garlic cream sauce, tossing to coat the pasta evenly.
8. Plate the Dish: Divide the pasta among serving plates, topping each with seared scallops.
9. Garnish: Sprinkle chopped fresh parsley over the top for garnish.

Tips

• Patting the scallops dry is crucial for a good sear.
• Don’t overcrowd the pan when cooking the scallops; if necessary, cook them in batches.
• For extra flavor, you can add a splash of white wine to the garlic and shallot mixture before adding the cream.

Enjoy your Garlic Cream Sauce with Scallops and Bucatini!