Seared Scallops with a Rosé Cream Sauce

August 13, 2019



These tender scallops are divine with our Rosé cream sauce recipe. Perfect for a quick weeknight recipe to add to your collection!


Prep Time: 15 minutes - Cook Time: 15 minutes - Total Time: 30 minutes

Yield: 4-6 People



- 1 lb scallops, clean & patted dry

- 1 TBSP Rosemary Sea Salt

- 1 tsp Fresh Ground White Pepper

- 1 TBSP Caramelized Garlic Infused Olive Oil

- ½ lb Linguini Pasta, cooked al dente

For the Sauce: 

- 1/4 cup Rosé Italian Wine Vinegar

- 1/4 cup cream

- ½ cup diced tomatoes




  1. Season the scallops with salt and pepper. 

  2. Meanwhile, heat a large skillet over medium-high heat with the olive oil. Once warm, sear the scallops for 2-3 minutes per side, until golden in color. Remove from the heat and set aside. 

  3. In the same pan as you just cooked the scallops, add the Rosé Vinegar. Stir to scrape up brown bits and reduce the vinegar a little, cooking about 2 minutes. Add the cream and tomatoes, stir to combine. 

  4. Add the cooked pasta and scallops. Toss to coat. Serve & enjoy!












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