Scallops with Bacon, Scallions and Onions

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 min
Makes: 4 Servings

Ingredients

  • 1 14.5 oz. Cans College Inn Chicken Broth with Roasted Garlic
  • 1 Tbsp. OLIVE OIL
  • 1 tsp. GARLIC minced
  • 1/2 cups ONIONS diced
  • 1 lbs. SCALLOPS
  • 1/4 cups WHITE WINE
  • 1/4 cups BACON (cooked) diced
  • 1/4 cups HEAVY CREAM
  • 1 SCALLION sliced thin
  • 1 Tbsp. CORNSTARCH (optional)
  • 1 Tbsp. WATER (optional)

Instructions

In a medium size skillet over medium-high heat, heat oil; add garlic and onions and sauté 1 minute. Add scallops and sauté 2 minutes. Remove and set aside. Pour half of broth and the wine into the skillet and bring to a boil, simmer until reduced, about 10 minutes. Add in remaining broth, bacon and cream, bring to a boil and cook until thickened, 10 minutes longer. Garnish with scallions.

TIP: Optional: In a small bowl mix cornstarch and water thoroughly and add to skillet for additional thickening, if desired. Garnish with scallions.

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