Scallops in Lemon Garlic Cream Sauce…Healthy Recipe Makeover *Update*

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After posting my last scallop recipe I found the end result to vary far to much for my liking or recommendation. If you don’t make it just right, it can turn out terribly wrong. That is not my idea of easy and delicious. So it was my mission to find a recipe that was easier, more reliable, and more delicious.

After trying many different variations I came up with this one myself. I have made it 5 different times and I have received 5 stars from my fabulous taste testers every time. It is creamy but lighter than an alfredo sauce. It has a refreshing lemon and garlic flavor without being overly strong. I added optional tomatoes which in my opinion kicks the recipe up a notch.

This 5 star dish is simply DEVINE!

*Update – somehow the lemon disappeared from the recipe – see highlighted below

Ingredients:

1-2 tbsp butter

1 lb sea scallops, cut in half or quarters (you can use shrimp or mix scallop & shrimp also)

1-2 cloves minced garlic

2 tbsp butter
2 tbsp flour
1/2 tsp pepper

1 tsp salt

1 1/2 cups half & half

1/2 cup light cream

1/4 cup lemon juice

1 tsp lemon zest

1 cup chopped grape tomatoes

1 tbsp chopped parsley
1 (1 lb.) pkg. pasta, cooked (fettucini, spagetti, or farfalle – holds sauce nicely)
Parmesan cheese

Yields approx. 4 servings

Directions:

Saute scallops & garlic in butter until mostly done. Set aside.

Melt 2 tablespoon butter in skillet, do not brown. Add flour, salt and pepper, stir slowly for 2-3 minutes for flour to cook. Add half & half and light cream, slowly stirring to make a smooth sauce. Mix in lemon juice and lemon zest – sauce will thicken a little more. Add scallops, onion, parsley, and tomato (optional), simmer on low to medium heat for 3-5 minutes. Serve over your choice of cooked pasta. Top with grated Parmesan cheese.