This creamy and herby seafood dish is ideal for entertaining or a big family dinner. Stirring regularly will keep the sautéed shallots and garlic from burning before you add the wine. Choose a dry variety like Pinot Grigio or Sauvignon Blanc and avoid overtly sweet wines like Riesling. Look for 20/30 scallops — that means that there should be 20 to 30 scallops per pound — and remove the little tag-like muscle on the side if present. Follow the same formula when buying the 16/20 shrimp — there should be 16 to 20 per pound. The sauce is great served over either pasta or rice.
| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 25 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup olive oil, plus 2 tablespoons
- 5 cloves garlic, finely chopped
- 4 cloves shallots, chopped
- 2 cups white wine
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
- 1 teaspoon chopped thyme leaves
- 2 cups heavy cream
- 1 1/2 pounds (20/30 count) sea scallops
- 1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
- 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
- 1/2 cup grated Pecorino Romano
Instructions
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 675 |
| Total Fat | 37 g |
| Saturated Fat | 17 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 218 mg |
| Sodium | 964 mg |
Reviews
I also didn’t strain the garlic, shallots and herbs. I used chicken stock instead of the white wine and only 1 cup. I added extra garlic too. I have sauce leftover and will cook more angel hair pasta to add to it for my dinner tomorrow. My son said this recipe is a keeper!
Made a smaller amount for just two of us, but plenty of sauce for the linguine, and some red pepper flakes to perk it up a bit……a go-to if there ever was one!
This sauce was great!!! My kids usually don’t like things with wine in it. I didn’t use any seafood. I used it over spaghetti. It did need some seasoning. I also added some sourcream for even more flavor.
This was the perfect Garlic Cream Sauce for my picky husband! I used Broccoli since I didn’t have any Scallops and this was DELISH! Need plenty of garlic bread to sop up the sauce.
Alright, I have to admit that this is one of my favorite recipes. Because it was just the two of us, I prepared 8 scallops and reduced the entire recipe in half….well except for the garlic. The sauce reduced as advertised but did need a little more (like maybe a 1/2 teaspoon of salt and pepper. With the left over sauce, it worked very well over the broccoli. Yes, this one is definitely a keeper.
Not sure why people said this was bland or the sauce was runny? This was delicious. The sauce is thickened up as you let it reduce, I did leave the herbs shallots and garlic in the sauce and didn’t strain it I thought it gave more flavor. But it certainly thickened up I also used one cup white wine and one cup seafood stock instead of 2 cups of wine. I added broccoli florettes for a vegetable. I also used cooked white rice instead of pasta. It was delicious and will definitely make again
Sauce was a little runny. I followed the recipe, but seemed to thicken up as it cooled. Good flavor. Added a dash of salt at the end
I absolutely love this recipe Robert Irvine, and it’s keto friendly! I made it out on the Bayou in Marksville Louisiana so my plating isn’t real fancy, but the dish is absolutely fabulous! You would have been proud if I could have uploaded a picture
Definitely bland. Had to add more ingredients to give it flavor
Followed the recipe for the sauce & used it with tenderloin filets. Worked very nicely. Flavors were subtle but present enough to accent the beef. Left over sauce used with steamed red skins next night; fabulous! Did not feel the need to add anything either with the beef or potatoes.