Broiled Scallops with Parmesan Cream Sauce

Broiled Scallops with Parmesan Cream Sauce
Sail through your next holiday party with a little help from this quick and easy recipe. Your guests will never believe that you prepared this delicious appetizer in only 30 minutes.
Makes 8
Prep 10 m
Cook 12 - 14 m
Broil 5 - 6 m



Cream sauce:



  1. 1 of 1 Place vermouth, garlic, tarragon and sea scallops in a large resealable plastic bag. Refrigerate for 2 hours or up to 6.

Cream Sauce:

  1. 1 of 2 In a medium-size saute pan, heat olive oil over medium heat. Add onion and cook 5 minutes or until onion is tender. Add garlic and pepper and cook 1 to 2 minutes; add vermouth and cook over high heat 3 minutes. Add half and half and cook over high heat 3 to 4 minutes or until slightly thickened. Stir in tarragon and Parmesan; remove from heat and let cool. Cover surface with plastic wrap and refrigerate until ready to serve.
  2. 2 of 2 To serve, heat broiler. Reheat sauce over very low heat. Pat scallops dry. Cover broiler pan with nonstick aluminum foil. Place scallops on foil; sprinkle with salt and pepper. Place under broiler, 4 inches from heat. Broil 5 to 6 minutes or until golden brown. Divide warmed sauce among 8 plates. Place 2 scallops on sauce on each plate.
Nutrition Information for Broiled Scallops with Parmesan Cream Sauce
Servings Per Recipe: 8
Per Serving: 289 mg sodium, 1 g fiber, 9 g Fat, total, 6 g carb., 9 g pro., 154 kcal cal., 5 g sat. fat, 44 mg chol.