Cheesy Potato Garlic Cream Scallops
I’ve officially got you covered for Valentine’s Day! Pick up a box of Clearwater Patogonian Scallops in a Garlic Cream Sauce and make these cheesy potato garlic cream scallops. They are absolutely decadently delicious and super easy to throw together!
Pair this with a bottle of Etna Bianco - a Sicilian white wine style that is equally crisp and creamy and honestly just freaking delicious. I recommend the Cusumano Alta Mora Etna Bianco (link below) with it’s vibrant fruit flavours and stunning salinity from it’s proximity to the ocean, making it the perfect pairing for seafood!
Get the wine here:
Canadian Link: StephtheSommelier | Highlander Wine & Spirits
US Link: Cusumano Alta Mora Etna Bianco
Yield: 2-4
Cheesy Potato Garlic Cream Scallops
An easy take on 'Coquille St. Jacques' that will elevate any meal! Perfect for date nights and special occasions!
Ingredients
- Clearwater Patagonian Scallops in a Garlic Cream Sauce
- 2 medium-large yellow potatoes, peeled and roughly chopped
- 3 cloves garlic, pressed
- 2 cups Gruyere cheese, grated
- 1 cup Parmesan cheese, finely grated
- 1/4 cup butter, melted
- 1/2-1 cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Bring 3-4 cups of salted water to a boil. Add roughly chopped and peeled potatoes and boil until soft (15-20 minutes).
- Drain water from potatoes and mash. Add melted butter, heavy cream, garlic, and 1 cup of grated Gruyere cheese. Whip using a hand mixer until smooth and fluffy.
- Cook Clearwater Patagonian Scallops in a Garlic Cream Sauce as per package directions.
- Assemble: In your favourite baking dish or pan (I recommend a heart shaped pan for date night!), add a layer of potatoes, followed by the cooked scallops. Top with a remaining Gruyere and finish off with a layer of grated Parmesan.
- Broil on High for 3-4 minutes of until the cheese is golden and bubbly. Serve immediately with a glass of Etna Bianco!
