Seafood with cream sauce - 2 recipes
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Scallops with champagne cream sauce

By lolom67
Reduce the cream salt, pepper, with vanilla bean
- - 10 oz scallops
- - Scant 1 cup sour cream
- - 1 vanilla pod
- - Guerande salt and pepper
- - 1 knob of butter
- - scant 1/2 cup chamagne
Scallops & Asparagus with Capelli d’angelo & Minneola Tangelo Butter Cream Sauce

By REMCooks, REMCooks
Packed with flavor, delicate and elegant! Get the full recipe --> HERE
- 1/4 cup good olive oil
- Salt and freshly ground black pepper
- 1/2 cup fresh minneola tangelo juice
- 2 tsp minneola tangelo zest
- 1/2 cup dry white wine
- 1/2 tsp Crushed red pepper
- 2 Tbsp fresh basil, chiffonade
- 1/4 cup heavy/whipping cream
- 5 tablespoons butter, unsalted cut into small pieces
- 12 jumbo sea scallops
- 1 lb Capelli d’angelo (angel hair pasta)
- 1 lb asparagus, cut into bite size pieces
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