Scallops in Fine Garlic Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Do not overheat the oil in a medium-sized saucepan. Peel and roughly cut the garlic, onion and potatoes. Now put everything together in the pot and let it take on a nice color. Top up everything with the stock and cook for 20 minutes until soft.
Heat a coated pan with a little oil and let the scallops take color on both sides (not too long, they will continue to cook in the cream!) And keep warm.
Now add the cooking cream to the garlic stock and purée finely with the hand blender (if the cream is too thick, add some more liquid (cooking cream). Season again with salt and pepper.
Place the scallops in deep pasta plates and fill up with the cream so that they are still sticking out.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.