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Seared Scallops with Vanilla Sauce




Source of Recipe


Nielsen-Massey


List of Ingredients




1/2 pound sea scallops
1/2 cup butter
1 cup cream
2 tablespoons onion, minced
1 clove garlic, minced
1/2 teaspoon Nielsen-Massey Madagascar
Bourbon Pure Vanilla Extract
1/2 pound angel hair pasta, cooked
chopped parsley for garnish


Recipe



Melt butter in a 12” frying pan. Add scallops and cook until just done, about one minute per side. Remove from pan and keep warm. Add onion and garlic to the pan and sauté 2 minutes. Add cream and vanilla. Cook and stir over medium heat until slightly thickened. Add scallops back to the pan and stir. Serve over pasta. Sprinkle with fresh parsley.


Serves 2.