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The cream sauce will work with anything, but it’s particularly amazing with fresh or frozen salmon.


ASS dry rub
2 cloves garlic
1 medium shallot
2 tbsp butter
1/2 cup heavy cream
Pecorino romano cheese
Marsala or Sherry cooking wine
Fresh herbs – such as thyme, basil, sage


Pat dry scallops. Mince the shallot, garlic. Cut herbs and remove stems.


Heat EVOO in a large high sided sauté pan. Sauté minced shallot and garlic until fragrant ~30 seconds. Deglaze with 1tsp Marsala and remove and set aside for later. Sear scallops on medium heat 2 minutes per side. Add in shallot, garlic, butter, heavy cream, pecorino, more ASS, herbs (pressed and opened by hand) and reduce until sauce has thickened ~ 10 minutes on lower heat.


Goes great with my Brussels Sprouts, Wilted Spinach, and ASSparagus.

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