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Publix Simple Meals

Scallops With Vanilla-Almond Cream Sauce

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Bring water to boil for pasta; complete prep - 5 minutes

-- Prepare and toss suggested salad; warm bread

-- Complete scallop recipe; serve - 25 minutes

Scallops With Vanilla-Almond Cream Sauce


2 tablespoons shallots, finely chopped

1 tablespoon fresh chives, finely chopped

12 oz sea scallops, thawed

1/4 teaspoon kosher salt

1/8 teaspoon pepper

cooking spray

2 cups farfalle (or other medium) pasta

2 tablespoons butter

1 cup white wine

1 vanilla bean

1 1/2 cups heavy whipping cream

3/4 cup sliced almonds


-- Bring water to boil on high for pasta.

-- Chop shallots and chives.


1. Preheat large sauté pan on medium-high 2-3 minutes. Pat scallops dry; season with salt and pepper and coat with cooking spray. Place scallops in pan (wash hands); cook 1-2 minutes on each side or until golden. Remove scallops from pan; cover to keep warm.

2. Reduce heat to medium. Add butter and shallots to pan; cook 1-2 minutes or until shallots are tender. Stir in wine; cook 3-5 minutes or until wine is mostly evaporated. Cook pasta following package instructions.

3. Split vanilla bean and scrape out the seeds; stir seeds, along with the pod, into shallots. Stir in cream and almonds; cook 4-5 minutes or until liquid has reduced by about one-half. Drain pasta.

4. Remove vanilla bean pod. Stir pasta and scallops into sauce. Sprinkle with chives and serve.

Aprons Advice

-- Complete your meal with a fresh salad blend, crusty baguette, and a fresh fruit tart for dessert.

-- Make sure the pan is very hot, and the scallops very dry, to ensure the best, crisp sear on this delicate seafood.

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Scallops With Vanilla-Almond Cream Sauce

CALORIES (per 1/4 recipe) 820kcal; FAT 50g; CHOL 205mg; SODIUM 420mg; CARB 45g; FIBER 4g; PROTEIN 39g; VIT A 35%; VIT C 4%; CALC 15%; IRON 25%

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