Table of Contents

Spanish Scallops With Garlic Cream & Tomato Jam

The first time I tasted scallops prepared this way, it was in a tiny tapas bar tucked away in a Barcelona side street. The aroma of garlic, sweet tomatoes, and the sea filled the air, instantly transporting me. I remember the velvety texture of the cream, the subtle bite of garlic, and the burst of sweetness from the tomato jam perfectly complementing the delicate scallops. It was an explosion of flavors that danced on my palate, a culinary experience I’ve been trying to recreate ever since, and this recipe captures that magic beautifully.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Dietary Type: Gluten-Free

Ingredients

14 medium-size garlic cloves, 12 lightly mashed and 2 minced
1 cup heavy cream (whipping, or more)
1/3 cup bottled clam juice (or chicken stock)
6 tablespoons extra virgin olive oil
Kosher salt or sea salt
24 large sea scallops
Fresh ground black pepper
Tomato jam (store-bought or homemade, recipe follows)

Equipment Needed

Small, heavy saucepan
Blender
Small deep skillet
Very large skillet
Paper towels

Instructions

To begin the garlic cream, place the 12 smashed garlic cloves, heavy cream, and clam juice (or chicken stock) in a small, heavy saucepan over medium heat. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, partially cover the saucepan, and cook until the garlic feels completely soft when poked with a skewer. This should take about 10 to 12 minutes.
If the cream mixture has reduced in volume during cooking, add enough cream to bring the total volume back up to 1 cup.
Let the garlic cream cool for a few minutes, then carefully transfer it to a blender. Puree until completely smooth. Set aside.
Now, prepare the garlic-infused olive oil. Place 4 tablespoons of the extra virgin olive oil and the 2 minced garlic cloves in a small deep skillet over medium-low heat.
Stir the garlic constantly until it becomes very fragrant, but be careful not to let it brown. This should only take 1 to 2 minutes. Burnt garlic will ruin the flavor of the dish.
Add the pureed garlic cream to the skillet with the garlic oil and whisk vigorously until the sauce is well emulsified, creating a smooth and cohesive mixture.
Continue cooking the sauce, stirring occasionally, until it thickens slightly. This should take about 3 minutes.
Season the garlic cream sauce with salt to taste. Remove the skillet from the heat and keep the sauce warm while you prepare the scallops.
Pat the scallops thoroughly dry with paper towels. This is crucial for achieving a good sear. Season them generously with salt and freshly ground black pepper.
Heat the remaining 2 tablespoons of extra virgin olive oil in a very large skillet over high heat until the oil is almost smoking. This ensures a beautiful, crispy crust on the scallops.
Working in batches of three (do not overcrowd the pan, as this will lower the temperature of the oil and steam the scallops instead of searing them), cook the scallops until they are golden brown and opaque throughout. This should take about 2 minutes per side. The internal temperature should reach 145°F (63°C).
Transfer the cooked scallops to a plate and cover loosely with foil to keep them warm while you finish cooking the remaining batches.
To serve, spread a generous amount of the warm garlic cream sauce on each of the four plates.
Arrange six seared scallops on top of the garlic cream on each plate.
Finish by dabbing each scallop with a small amount of tomato jam. Serve immediately to enjoy the contrast of temperatures and flavors at their best.

Expert Tips & Tricks

Don’t Overcook: Scallops are delicate and can become rubbery if overcooked. Keep a close eye on them and remove them from the heat as soon as they are opaque throughout.
High Heat is Key: Using high heat is essential for achieving a good sear on the scallops. Make sure the oil is hot before adding the scallops to the pan.
Dry Scallops Well: Patting the scallops dry with paper towels is crucial for removing excess moisture and ensuring a beautiful sear.
Make the Garlic Cream Ahead: The garlic cream sauce can be made ahead of time and reheated gently before serving. This can save you time when you are ready to cook the scallops.
Tomato Jam Tip: If you’re using store-bought tomato jam, consider adding a pinch of red pepper flakes for a touch of heat.

Serving & Storage Suggestions

Serve this dish immediately for the best flavor and texture. The contrast between the warm garlic cream and the seared scallops is best enjoyed fresh.

If you have leftovers, store the scallops and garlic cream separately in airtight containers in the refrigerator. The scallops are best consumed within 1 day, while the garlic cream can last for up to 3 days. Reheat the garlic cream gently on the stovetop or in the microwave. Reheat the scallops briefly in a skillet over medium heat or in a warm oven. Be careful not to overcook them during reheating. The tomato jam can be stored in the refrigerator for up to a week.

This dish is not suitable for freezing, as the scallops and garlic cream can become watery and lose their texture when thawed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	N/A
Total Fat	43 g	66%
Saturated Fat	17 g	82%
Cholesterol	112 mg	37%
Sodium	213 mg	8%
Total Carbohydrate	7 g	2%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	17 g	34%

Variations & Substitutions

Shrimp or Lobster: Substitute the scallops with shrimp or lobster for a different take on this dish. Adjust cooking times accordingly.
Fish Fillets: This recipe also works well with firm white fish fillets, such as turbot or sea bass.
Dairy-Free: For a dairy-free version, substitute the heavy cream with full-fat coconut milk. The flavor will be slightly different, but still delicious.
Spice it up: Add a pinch of red pepper flakes to the garlic cream for a touch of heat.
Herb Infusion: Infuse the garlic cream with fresh thyme or rosemary for an extra layer of flavor. Add the herbs to the cream while it simmers with the garlic, then remove them before blending.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, but be sure to thaw them completely and pat them very dry with paper towels before cooking. This will help them sear properly and prevent them from becoming watery.

Q: What is clam juice, and can I substitute it?
A: Clam juice adds a subtle seafood flavor to the garlic cream. If you don’t have clam juice, you can substitute it with chicken stock or vegetable broth.

Q: How can I tell when the scallops are done?
A: Scallops are done when they are opaque throughout and slightly firm to the touch. Avoid overcooking them, as they can become rubbery.

Q: Can I make the tomato jam ahead of time?
A: Absolutely! In fact, making the tomato jam a day or two in advance allows the flavors to meld together even more.

Q: What wine pairs well with this dish?
A: A crisp, dry white wine such as Albariño or Sauvignon Blanc pairs beautifully with this dish. The acidity of the wine cuts through the richness of the garlic cream and complements the sweetness of the tomato jam.

Final Thoughts

I hope this recipe inspires you to create your own little taste of Barcelona at home. The combination of the creamy garlic sauce, perfectly seared scallops, and sweet tomato jam is truly unforgettable. Don’t be afraid to experiment with variations and make it your own. And if you do, please share your creations and feedback – I’d love to hear about your culinary adventures! This dish is perfect as an elegant appetizer or a light main course. Enjoy!

Spanish Scallops With Garlic Cream & Tomato Jam Recipe