Seared Scallops with Sambuca Cream Sauce

This recipe for Seared Scallops with Sambuca Cream Sauce is a luxurious dish that can be served as an appetizer or entree. Perfectly caramelized scallops are finished with a rich and creamy, aromatic sauce, that’s easy enough for a weeknight meal, and impressive enough for a dinner party.

The mild anise flavor from the Sambuca adds depth and richness, beautifully complimenting the scallops’ natural sweetness. This scallop recipe is simple, quick, and loaded with flavor, perfect for seafood lovers looking for something special.

Why You Should Make These Scallops with Sambuca Cream Sauce

• Perfectly Seared Scallops: Learn the technique to get a beautiful, caramelized crust on your scallops every time.
• Rich, Unique Flavor: The Sambuca cream sauce adds a deliciously creamy, subtle anise flavor that enhances the natural sweetness of the scallops.
• Elegant Presentation: This dish is visually stunning and sure to impress anyone you’re serving.
• Quick and Easy: In about ten minutes, from start to finish, you can create a gourmet seafood dish without the fuss.
• Versatile Sambuca Cream Sauce: If you love these Seared Scallops with Sambuca Cream Sauce, try pairing this sauce with mussels or clams.

Ingredients

• U10-U12 Dry-Packed Scallops: If U10-U12 dry-packed scallops aren’t available, you can use smaller sea scallops. Just reduce the cooking time slightly as they’ll cook faster. Jumbo shrimp can also work as an alternative.
• Olive Oil: Any neutral oil with a high smoke point, like avocado oil or grapeseed oil, will work for searing the scallops. Avoid oils with a strong flavor, as they may overpower the scallops.
• Butter: Ghee can be used for a richer flavor with a higher smoke point, or plant-based butter for a dairy-free option.
• Sambuca: Pernod, ouzo, or anisette are great alternatives with similar anise flavors. For a non-alcoholic option, add a small amount of fennel seed (around 1/4 teaspoon) to the sauce for a similar anise-like flavor.
• Heavy Cream: Half-and-half can be used if you prefer a lighter sauce, though it won’t be as thick and rich. For a dairy-free option, try a dairy free heavy cream. Coconut cream can also be used, though it will add a subtle coconut flavor.
• Fresh Basil: Fresh parsley, tarragon, or chervil would add similar freshness. Dried basil can work, but use it sparingly as it’s more concentrated than fresh basil.

Tips on How to Sear Scallops to Perfection

The type of pan you choose to sear scallops is a matter of choice. However, if you are a beginner, I would suggest using a non-stick pan. Keep in mind, searing scallops is all about technique, not necessarily, the equipment:

• Cast Iron
• Stainless Steel
• Non-Stick
• Carbon Steel

Once you decide on the pan, follow these simple tips:

• Choose a high-smoke point oil (canola, grapeseed, avocado).
• Use dry-packed scallops, if possible to achieve the best sear.
• Remove the foot from the scallops. Pat dry and season all over with salt.
• Heat the oil to shimmering. This creates a barrier between the pan and the scallop.
• Place the scallops in the pan, making sure not to overcrowd the pan. Overcrowding can cause the scallops to steam, not sear.
• Add butter.
• Do NOT touch or flip the scallops until they naturally release from the pan. This can take about 2 to 3 minutes on medium-high heat.
• Once a crust has formed and the scallops have released from the pan, flip and sear on the opposite side for another 30 seconds to a minute, basting the top of the scallops with the pan drippings.
• Remove immediately to ensure the scallops do not overcook, and become rubbery.

How to Prepare Seared Scallops with a Sambuca Cream Sauce

1. Remove the muscle (foot) from the side of each scallop. Pat scallops completely dry with paper towels.
2. Season scallops on all sides with salt.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Carefully place scallops in the pan and allow them to sear undisturbed on one side for about 1 1/2 to 2 minutes, until they release naturally from the pan.
5. Flip each scallop and sear for an additional 30-seconds to a minute, until just cooked through. Remove from the pan and set arrange on a plate or platter.
6. In the same pan, add a tablespoon of butter and the minced garlic. Sauté for about a minute, until fragrant.
7. Deglaze the pan with the Sambuca, cooking for about a minute to cook off the alcohol.
8. Pour in the heavy cream and simmer the sauce for 2-3 minutes until thickened.
9. Remove from heat and stir in lemon juice and torn basil leaves.
10. Spoon the Sambuca cream sauce over the plated scallops.
11. Garnish with additional fresh torn basil and cracked black pepper.

How to Serve and Store

• Serve: Plate the scallops with the creamy Sambuca sauce drizzled on top. Pair the scallops with sambuca cream sauce with roasted vegetables, a fresh salad, or crusty bread to soak up the sauce.
• Store: Refrigerate any leftover scallops in an airtight container for up to 2 days. Gently reheat in a skillet over low heat, adding a splash of cream, if needed, to maintain the sauce’s creamy texture.

More Seared Scallop Recipes with Cream Sauce to Love

• Scallops with Red Coconut Curry Sauce
• Seared Scallops with Saffron Tomato Cream Sauce
• Scallops with Lemon Beurre Blanc
• Creamy Lemon Butter Garlic Scallops

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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