scallops in tomato basil chipotle cream sauce

Cover Scallops

I have to admit something here. I know it looks like I must cook a lot at home, but to be quite honest the husband has been the main cook in our household for a while now. I love to bake more than cook, and I could do cereal for dinner instead of a real meal. I make the fun sporadic meals but he makes the daily ones.

That being said, our local Central Market grocery store always has simple recipes to follow. This time it was scallops, a crustacean I tend to shy away from but the husband loves. Last Friday, I was lucky enough to have the day off and wanted to have dinner ready when he got home! (I’m such a great wife, sometimes.) This recipe was greeted with a warm welcome and a smile! The hubs said it was amazing more than once and even had the leftovers the following day. I too had my fair share and must say it was pretty tasty and super easy to make!!



  • 1 lb bay scallops
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 Tbsp garlic, minced
  • 1 cup heavy cream
  • 1 Tbsp Tomato Basil & Chipotle seasoning, or to taste
  • salt and pepper, to taste

Heat butter and olive oil together in a sauté pan. Add the garlic and cook for 1 minute. Add the tomato basil and chipotle seasoning to the pan, stirring to blend and cook for another minute. Add the cream, blending, with the spices and cook at medium-high heat until sauce has been reduced by one third.

cream sauce

Add scallops and cook (turning often) another 3-5 minutes.

cooking scallops

Remove from heat and serve over pasta. I added sun-dried tomatoes to mine for taste and visual appeal. Enjoy!

final scallops

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