Tastes Better From Scratch https://tastesbetterfromscratch.com/ Everything tastes better homemade! Fri, 14 Feb 2025 22:03:25 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://tastesbetterfromscratch.com/wp-content/uploads/2021/09/cropped-favicon-32x32.png Tastes Better From Scratch https://tastesbetterfromscratch.com/ 32 32 Cookie Dough Truffles https://tastesbetterfromscratch.com/chocolate-chip-cookie-dough-truffles/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/chocolate-chip-cookie-dough-truffles/#comments Fri, 14 Feb 2025 12:00:00 +0000 http://tastesbetterfromscratch.com/?p=6630 Chocolate Chip Cookie Dough Truffles in a pile with a bite out of the center one to show the cookie dough center.No-bake Cookie Dough Truffles are an easy treat everyone loves, with edible cookie dough dipped in melted chocolate; so crave-worthy! How to make Cookie Dough Truffles: Make Cookie Dough: Beat butter, brown sugar, and vanilla in a bowl then mix in the heat treated flour* just until combined. Add 1-2 teaspoons of milk if the…]]> Chocolate Chip Cookie Dough Truffles in a pile with a bite out of the center one to show the cookie dough center.

No-bake Cookie Dough Truffles are an easy treat everyone loves, with edible cookie dough dipped in melted chocolate; so crave-worthy!

Chocolate Chip Cookie Dough Truffles in a pile with a bite out of the center one to show the cookie dough center.

Cookie Dough Truffles are definitely a thing.

I think we could all agree the only thing better than edible cookie dough, is dipping it in chocolate to make cookie dough truffles. And don’t worry, there are no raw eggs and we heat treat the flour to make it safe to eat.

These are so fun to bring to a party or make for a holiday or special occasion. And as long as I’m melting chocolate for dipping, I like to make Oreo Balls, Brownie Truffles and Chocolate Marshmallows, too!

Make Cookie Dough: Beat butter, brown sugar, and vanilla in a bowl then mix in the heat treated flour* just until combined. Add 1-2 teaspoons of milk if the dough is too dry then stir in the mini chocolate chips.

Two images showing the process of making an edible cookie dough with chocolate chips for a no-bake cookie dough truffles recipe.

Dip in Chocolate: Spray your hands with cooking spray then roll dough into 20 small balls with (about 1 inch each). Refrigerate for 30 minutes or pop in the freezer for 15 minutes. Melt chocolate on 50% microwave setting and stir every 30 seconds until smooth. Dip each cookie dough ball in melted chocolate with a fork, letting the extra drip off. Place on parchment paper then refrigerate until chocolate is set. Keep in an airtight container in the refrigerator.

Two images showing balls of cookie dough being dipped in melted chocolate then after they are all dipped then the cookie dough chocolates served on a plate with a bite taken out of one.

Make-Ahead and Freezing Instructions:

To Make Ahead: These chocolate chip cookie dough truffles can be made up to 2 weeks in advance. Just keep them in an airtight container in the refrigerator.

To Freeze: Keep cookie dough chocolates in an airtight freezer safe container or bag for up to 3 months in the freezer. Thaw overnight in the refrigerator before enjoying.

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Chocolate Chip Cookie Dough Truffles in a pile with a bite out of the center one to show the cookie dough center.
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Cookie Dough Truffles

No-bake Cookie Dough Truffles are everyone's dream come true with edible cookie dough dipped in melted chocolate. They are easy to make and so crave-worthy!
Course Dessert
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Servings 20 truffles
Calories 200kcal
Author Lauren Allen
Cost 2

Equipment

Ingredients

Instructions

  • Cookie Dough: In a mixing bowl beat together the butter, brown sugar, 1 teaspoon of milk and vanilla. Stir in the heat treated* flour and salt, just until combined. Add another splash of milk, if need to make a softer cookie dough. Stir in mini chocolate chips. 
  • Roll into balls: Grease your hands with cooking spray then roll the dough into 20 small balls. Refrigerate for 30 minutes, or freeze for 15 minutes.
  • Melt Chocolate: When the dough is firm, melt the chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth. 
  • Dip: Drop a cookie dough ball into the melted chocolate and turn to coat. Lift it up onto the fork and allow excess chocolate to drip off through the tines of the fork. Place on parchment paper. Repeat with remaining dough balls. Refrigerate until chocolate is set.

Video

Notes

Yield: 20 truffles. Serving Size: 1 truffle.
Chocolate: Use a high quality chocolate bar (like callebaut chocolate, or a Ghirardelli chocolate bar) so it melts well (not chocolate chips). If you want the truffled to keep for longer at room temperature, you could also use chocolate almond bark. 
Flour: raw flour may contain bacteria not safe to eat, so I recommend heat-treating the flour, to kill bacteria, before making the cookie dough. To heat treat flour, add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
Make Ahead Instructions: store cookie dough truffles in an airtight container in the refrigerator up to 2 weeks. 
Freezing Instructions: Keep in an airtight freezer safe container or bag for up to 3 months in the freezer. 

Nutrition

Calories: 200kcal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.4mg

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I originally shared this recipe January 2016. Updated December 2020 and February 2025.

]]> https://tastesbetterfromscratch.com/chocolate-chip-cookie-dough-truffles/feed/ 13 Sugar Cookies https://tastesbetterfromscratch.com/super-soft-sugar-cookies/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/super-soft-sugar-cookies/#comments Wed, 12 Feb 2025 12:00:00 +0000 http://tastesbetterfromscratch.com/?p=212 An easy Sugar Cookie recipe, frosted with cream cheese frosting and topped with rainbow sprinkles.Our soft Sugar Cookies recipe has that perfect texture and couldn’t be easier to make! They’re my go-to for holidays, cutting them into fun shapes, decorating with frosting and sprinkles. How to make Sugar Cookies: Make Cookie Dough: Cream together the shortening/butter and sugar then mix in eggs, milk, and vanilla. In a separate bowl,…]]> An easy Sugar Cookie recipe, frosted with cream cheese frosting and topped with rainbow sprinkles.

Our soft Sugar Cookies recipe has that perfect texture and couldn’t be easier to make! They’re my go-to for holidays, cutting them into fun shapes, decorating with frosting and sprinkles.

A soft sugar cookie recipe showing the cookies on a piece of parchment paper, frosted with cream cheese frosting and topped with a pinch of rainbow sprinkles.

My go-to Sugar Cookies for every occasion.

I am super particular about homemade cookies, but especially sugar cookies, which have to be thick and extra soft and chewy, to tempt me (and frosted, obviously!). These are as beautiful as Lofthouse sugar cookies but taste a million times better. They’ve been my family’s go-to sugar cookie recipe for decades.

I incorporate shortening in the dough because ir provides a much softer cookie that stays soft even after cooling and storing, but you can use all butter in the sugar cookies if you want. I like to gift the cookie dough to neighbors for Christmas with this cute printable label, and I also use this printable tag for gifting Valentine’s Day sugar cookies.

How to make Sugar Cookies:

Make Cookie Dough: Cream together the shortening/butter and sugar then mix in eggs, milk, and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Mix the dry ingredients into the wet mixture gradually and slowly until you have a large ball of dough. Add more flour if needed. Cover tightly with plastic wrap and refrigerate for 30 minutes.

Two images showing how to make sugar cookies by combining the wet ingredients then adding teh dry ingredients to make a ball of dough.

Roll Out: Dust counter with flour and use a rolling pin to roll cookies out to 1/2-¾ inch thick. Use your favorite cookie cutters, biscuit cutter, or even the mouth of a round cup to cut the dough. Transfer to a baking sheet lined with parchment paper.

Two images showing homemade sugar cookies being cut out of the dough then transferred to a parchment lined baking sheet.

Bake at 350°F (180°C) for 8-11 minutes. Cookies should still be very light in color (not golden) and just set on top (not shiny). They will set up more as they cool, so be careful not to over-bake them. Use a spatula to transfer to wire cooling rack to cool completely before frosting.

Two images showing easy sugar cookies freshly baked then frosted and sprinkles added then a bite taken out of the cookie.

Make Ahead and Freezing Instructions:

To Make Ahead: Bake classic sugar cookies as instructed and allow to cool completely. Store in an airtight container for 3-5 days unfrosted, or in the fridge if frosted. (I prefer to freeze them, frosted or unfrosted, if waiting longer than 1 day).

To Freeze: Stack baked, unfrosted sugar cookies in an airtight container with parchment paper between the layers. To freeze frosted sugar cookies flash freeze them first on a parchment lined baking sheet for 30 minutes, then transfer to a freezer-safe airtight container with parchment paper between each layer. Freezer sugar cookies for up to 3 months. Freeze sugar cookie dough in a freezer safe airtight container for up to 3 months. Remove dough from freezer and let sit at room temp for 2 hours, or until soft enough to roll out.

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An easy Sugar Cookie recipe, frosted with cream cheese frosting and topped with rainbow sprinkles.
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Sugar Cookies

Our soft Sugar Cookies recipe has that perfect chewy texture and couldn't be easier to make! These are fun to cut into shapes for any holidays and frost with cream cheese or buttercream frosting.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 438kcal
Author Lauren Allen
Cost 4

Equipment

Ingredients

Frosting:

Instructions

  • Mix shortening/butter and sugar In a mixing bowl until well creamed together. Add eggs, milk, and vanilla and mix.
  • Dry Ingredients: In a separate bowl, mix dry ingredients–(flour, baking powder, and salt. Slowly mix dry ingredients into the wet mixture until you form a large dough ball. Add a little more flour, if needed, but not too much.
  • Chill dough for at least 30 minutes in the fridge, or up to 3 days.
  • Roll Out: Dust counter top with flour and roll dough ball out until ½ inch to ¾ inch thick. (Add a little flour as needed to counter, rolling pin and top of dough, keep dough from sticking). Cut the dough into shapes with cookie cutters (or use a round drinking cup).
  • Bake: Place cookies on a parchment lined baking sheet. Bake at 350 degrees F for about 7-10 minutes. Cookies will be very light colored and just set, when you take them out. They will harden as they cool, so don't over bake them. 
  • Frosting: Add butter and cream cheese to a mixing bowl and beat well until smooth and creamy. Add powdered sugar and vanilla. Add more powdered sugar, as needed, until the frosting is desired thickness. Beaet for several minutes until very smooth and soft. (Stir in food coloring if desired.)
  • Frost cooled sugar cookies and top with sprinkles, if desired.

Video

Notes

Yield: This recipe makes about 12-15 cookies, depending on how thick you roll the dough and the size of the cookie cutter used. 
Serving Size: 1 cookie (1/15th of recipe)
Shortening: I like to incorporate vegetable shortening because it helps the cookies stay really soft and chewy, especially if I’m not serving them that day. But you can use all butter with great results as well. 
Make Ahead Instructions: Bake classic sugar cookies as instructed and allow to cool completely. Store in an airtight container for 3-5 days unfrosted, or in the fridge if frosted. (I prefer to freeze them, frosted or unfrosted, if waiting longer than 1 day).
Freezing Instructions: stack baked, unfrosted sugar cookies in an airtight container with parchment paper between the layers. To freeze frosted sugar cookies flash freeze them first on a parchment lined baking sheet for 30 minutes, then transfer to a freezer-safe airtight container with parchment paper between each layer. Freezer sugar cookies for up to 3 months. Freeze sugar cookie dough in a freezer safe airtight container for up to 3 months. Remove dough from freezer and let sit at room temp for 2 hours, or until soft enough to roll out.

Nutrition

Calories: 438kcal | Carbohydrates: 58g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 321mg | Potassium: 68mg | Fiber: 1g | Sugar: 38g | Vitamin A: 437IU | Calcium: 63mg | Iron: 1mg

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I originally shared this recipe March 2013. Updated December 2020 and February 2025.

]]> https://tastesbetterfromscratch.com/super-soft-sugar-cookies/feed/ 52 Mini Pavlova https://tastesbetterfromscratch.com/mini-pavlova/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/mini-pavlova/#comments Sun, 09 Feb 2025 12:00:00 +0000 https://tastesbetterfromscratch.com/?p=129335 An easy Pavlova recipe made into individual mini pavlovas, topped with whipped crema and fresh berries.This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert! How to make Mini Pavlova: Beat Egg Whites: Separate egg yolks from whites and allow the…]]> An easy Pavlova recipe made into individual mini pavlovas, topped with whipped crema and fresh berries.

This Mini Pavlova recipe is as delicious as it is beautiful! A light, whipped meringue mixture baked then topped with whipped cream and fresh berries. It has a delicate, crisp exterior with a marshmallow-like center. It’s everyone’s favorite dessert!

An easy Pavlova recipe made into individual mini pavlovas, topped with whipped crema and fresh berries.

Mini Pavlovas are the effortless showstopper dessert everyone will rave about

As stunningly beautiful as Mini Pavlovas are, they are just as easy to make! If you’re not familiar, Pavlova is a baked meringue dessert that has a delicate, crisp outside but chewy marshmallow-like center. This dessert originated in Australia or New Zealand (a big debate I wont get involved in 😉 ) and is named after a Russian ballerina. They’re also similar to Schaum Tortes.

We see mini pavlovas in bakery windows all over Europe and it’s one of my favorite healthier desserts to order (and to make!). I like to bake them the evening before and just leave them stored in the oven until I’m ready to fill and serve them the next day. See my notes in the recipe card to make one large pavlova cake, instead of individual size pavlovas.

How to make Mini Pavlova:

Beat Egg Whites: Separate egg yolks from whites and allow the whites to come to room temperature for 15 minutes. Add cream of tartar and beat with a hand mixer or stand mixer for 1-2 minutes. With mixer running, add sugar slowly, a little at a time. Mix until the egg whites are glossy and reach stiff peaks. Fold in cornstarch.

Two images showing how to make pavlova by whipping egg whites and adding sugar as you whip until it achieves stiff peaks.

Shape Pavlova: Prepare a half sheet pan with parchment paper or a silicone baking mat. Use a dot of the whipped meringue on the baking sheet to hold the parchment in place. Use a spoon (or a piping bag and large tip) to make 6 circles of mini pavlova about 3 ½ inches wide. Create a shallow indent in the top of each with the back of a spoon.

Two images showing the meringue for a pavlova dessert recipe being piped then indented with a spoon before baking.

Bake mini pavlova at 225°F (110°C) for 60 minutes. Do not remove from oven when it’s done, and do NOT open the oven door at all. Turn off the oven and leave it in there for at least 1-2 hours or up to overnight.

Add Whipped Cream: Use a metal spatula to gently release and lift each pavlova onto serving plates (the edges are very delicate so be careful). Spoon whipped cream onto each pavlova then top with fresh fruit. Serve mini pavlova cakes immediately or refrigerate for up to 30 minutes. Enjoy!

Two images showing the best pavlova recipe being topped with a whipped cream from a piping bag then after it has fresh berries and a bite taken from it.

Make Ahead Instructions:

To Make Ahead: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

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An easy Pavlova recipe made into individual mini pavlovas, topped with whipped crema and fresh berries.
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Mini Pavlova

Our easy Mini Pavlova recipe is as delicious as it is beautiful! It has a delicate, crisp exterior with a marshmallow-like center filled with whipped cream and topped with colorful berries or fruit.
Course Dessert
Cuisine Australian
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time in Oven 1 hour
Total Time 2 hours 20 minutes
Servings 6
Calories 250kcal
Author Lauren Allen
Cost 6

Equipment

Ingredients

Whipped Cream Topping:

Decorative Topping Ideas:

  • strawberries, raspberries, blueberries, blackberries, diced mango, passionfruit pulp, pineapple, kiwi, fresh cherries
  • fresh mint leaves or edible flowers
  • chopped pistachios
  • toasted coconut flakes

Instructions

  • Separate Eggs: Use cold eggs to separate the yolks from whites (easier to separate when they’re cold), and add to liquid measuring cup. Measure 130 ml of egg whites (since egg white sizes can vary). Make sure NO egg yolk gets in with the whites, or they wont whip properly.
  • Bring to Room Temperature: Set egg whites aside to come to room temp, about 15-minutes (room temp egg whites will whip to fluffier volume than cold ones).
  • Prepare Pan: Preheat oven to 225 degrees F (110 degrees C). Line a 18×13 inch bakers half sheet pan with parchment paper or a silplat liner. Parchment Tip: Use a dot of the whipped meringue after it's whipped, to “glue” the parchment paper to the baking sheet.
  • Beat Egg Whites: Grab a clean, dry mixing bowl and pour in cream of tartar and egg whites. Use a hand mixer (or stand mixer) with a whisk attachment on high speed for 1-2 minute, until they reach soft peaks. With the mixer running, add vanilla and then sugar, a little at a time, mixing after each addition (should take about 5 minutes). Continue mixing until the egg whites are glossy and reach stiff peaks (when you lift the beaters out of the mixture, the peaks that form should stand straight), about 1 to 4 more minutes. Stop mixing when the egg whites are glossy and at stiff peaks, to avoid over-beating them.
  • Add cornstarch and fold it in using a rubber spatula.
  • Immediately Shape Pavlova: Divide mixture into 6 mounds of whipped meringue spaced apart on lined baking sheet. Use the back of a spoon to smooth each mound into a circle dome, with a flat top, about 3 ½ inches wide. (Or you can pipe the mixture, with a piping bag and large tip)
  • Create a shallow indent in the top of each mini pavlova with the back of a spoon (to allow a place to add filling after they’re baked).
  • Bake at 225 F (110 degrees C) for 60 minutes, but don’t remove from oven. Turn oven off and allow to cool completely, inside the oven, at least 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!
  • Remove: Use a metal spatula to very gently release and lift each pavlova onto serving plates or tray (the edges are very delicate, so best to release from the bottom and not touch the sides.
  • Whipped Cream: Mix cream, sugar, and vanilla until whipped into fluffy cream. Spoon whipped cream onto each pavlova and top with fresh fruit. Serve immediately or refrigerate up to 30 minutes.

Notes

Yield: 6 Pavlovas. Serving Size: 1 Mini Pavlova
One Large Pavlova: Use an 8” round cake pan to draw an 8” circle onto parchment, as a guide. Spoon meringue onto parchment into the circle shape. Swoop the sides upward to form a tall dome shape. Level out the top, then create a gentle indent in the top, for adding cream after it has baked.
Bake for 90 minutes but don’t remove from oven. Turn oven off and allow to cool completely inside for 1-2 hours, or up to overnight. Do NOT open the oven door during baking or cooling!*
Filling: You could add a spoonful of banana pudding, chocolate pudding, lemon curd, raspberry sauce, and whipped cream, if desired.
Make Ahead Instructions: Store baked meringue (unfilled) in an airtight container in a cool place for up to 2 days. Fill and decorate just before serving, or 30 minutes to 2 hours ahead of time if you fold in ⅓ cup (76 grams) mascarpone to the whipped cream to help stabilize it–it wont effect the flavor.

Nutrition

Calories: 250kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 122mg | Fiber: 0.01g | Sugar: 31g | Vitamin A: 353IU | Vitamin C: 0.5mg | Calcium: 73mg | Iron: 0.1mg

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]]> https://tastesbetterfromscratch.com/mini-pavlova/feed/ 3 Burrata Appetizer https://tastesbetterfromscratch.com/burrata-appetizer/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/burrata-appetizer/#comments Fri, 07 Feb 2025 12:00:00 +0000 https://tastesbetterfromscratch.com/?p=81134 An easy Burrata appetizer drizzled with a balsamic reduction and arranged on a platter with mini toasts, jam, prosciutto, fresh pear, and dates.In my opinion, the best Burrata Appetizer allows the burrata to take center stage, drizzled with a balsamic reduction, and paired with accoutrements like pear, prosciutto, toasts, jam, dates, and nuts. No cooking required, and only 10 minutes to make! How to make a Burrata Appetizer: Arrange: Place burrata on your favorite serving board then…]]> An easy Burrata appetizer drizzled with a balsamic reduction and arranged on a platter with mini toasts, jam, prosciutto, fresh pear, and dates.

In my opinion, the best Burrata Appetizer allows the burrata to take center stage, drizzled with a balsamic reduction, and paired with accoutrements like pear, prosciutto, toasts, jam, dates, and nuts. No cooking required, and only 10 minutes to make!

An easy Burrata appetizer drizzled with a balsamic reduction and arranged on a platter with mini toasts, jam, prosciutto, fresh pear, and dates.

Our Burrata Appetizer is effortless.

This is always such a fun appetizer to serve. It doesn’t involve any cooking at all–just arranging items on a board which means no dirty dishes–yet, it always steals the show. If you’re not familiar with burrata, it’s a round cheese made from fresh mozzarella with a creamy center.

I love the bright colors and fresh ingredients we pair it with, and there’s something on the board for everyone.

If you love this burrata recipe, make sure to try my Burrata Pizza and Burrata Salad.

All of the ingredients needed to make the best burrata platter: burrata, balsamic reduction, mini toasts, nuts, prosciutto, fresh sliced pear, dates, and jam.

How to make a Burrata Appetizer:

Arrange: Place burrata on your favorite serving board then arrange the other items around it – pear, dates, prosciutto, toasts, jam, and nuts.

Two images showing how to serve burrata on a platter arranged in a charcuterie style board.

Serve: Drizzle a little balsamic reduction over the burrata then top with fresh basil. Enjoy!

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An easy Burrata appetizer drizzled with a balsamic reduction and arranged on a platter with mini toasts, jam, prosciutto, fresh pear, and dates.
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Burrata Appetizer

Our Burrata Appetizer only takes 10 minutes to arrange and doesn't involve any cooking. Drizzle burrata with balsamic glaze and pair with fresh pear, prosciutto, toasts, jam, dates, and nuts.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 210kcal
Author Lauren Allen
Cost 15

Ingredients

US Customary – Metric

Instructions

  • Place Burrata on serving board. Arrange other board elements—pear, prosciutto, dates, jam, toasts and nuts– around it. Drizzle burrata with balsamic reduction and top with basil.

Notes

Burrata and Peach Appetizer: Use fresh peaches instead of pears.
Make it your own! Use your favorite ingredients and what you have on hand. Choose some crackers or toasted bread, meats, fruit, and nuts that you like.

Nutrition

Calories: 210kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 53mg | Potassium: 88mg | Fiber: 1g | Sugar: 7g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 0.1mg

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I originally shared this recipe December 2022. Updated February 2025.

]]> https://tastesbetterfromscratch.com/burrata-appetizer/feed/ 1 Seared Scallops https://tastesbetterfromscratch.com/seared-scallops/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/seared-scallops/#comments Thu, 06 Feb 2025 12:00:00 +0000 https://tastesbetterfromscratch.com/?p=45219 The best Pan Seared Scallops recipe with a golden crust and an easy garlic butter sauce spooned on top.This pan Seared Scallops recipe is so easy to make, with a beautiful golden crust and garlic butter sauce to spoon on top. It’s a restaurant-quality dish that you can cook confidently at home! Buy the right kind of Scallops: How to cook Scallops: Prep Scallops: Pat scallops dry with paper towels. (Remove the small…]]> The best Pan Seared Scallops recipe with a golden crust and an easy garlic butter sauce spooned on top.

This pan Seared Scallops recipe is so easy to make, with a beautiful golden crust and garlic butter sauce to spoon on top. It’s a restaurant-quality dish that you can cook confidently at home!

The best Pan Seared Scallops recipe with a golden crust and an easy garlic butter sauce spooned on top.

Seared Scallops is my go-to for effortless elegance.

I’m all about fancy or impressive meals that are really quick and easy to make and pan Seared Scallops definitely makes the cut (so do do Crab Cakes, Beef Tenderloin and Braised Short Ribs!) This scallops recipe is a show-stopper! But scallops are not cheap, so important to cook them perfectly, and I’m going to walk you though exactly how.

And don’t miss my other favorite seafood recipes like Baked Salmon, King Crab Legs, Cioppino, Seafood Pasta, Crawfish Etouffee or Shrimp and Grits!

Buy the right kind of Scallops:

  • Buy “Dry” Scallops: Dry scallops don’t have any additives and will cook and taste best. “Wet” scallops have been brined in chemicals and water, which keeps them from searing well and may have a more rubbery texture after cooked. If you aren’t sure if they are wet or dry, check the label or ask the fishmonger at the store. No Dry Scallops: If you can’t find any dry scallops, America’s Test Kitchen recommends soaking the wet scallops in a mixture of cold water, lemon juice, and salt for 30 minutes.
  • Sea Scallops vs Bay Scallops: The most common type of scallop in the US grocery stores and restaurants are sea scallops. Bay scallops are mostly found on the East coast. They are sweeter and a lot smaller. Use either type!

How to cook Scallops:

Prep Scallops: Pat scallops dry with paper towels. (Remove the small side muscle from scallops, if necessary). Season with salt and pepper.

Two images showing sea scallops being dried with a paper towel then the side muscle removed to prepare for the best scallops recipe.

Cook Scallops: Heat oil and butter in a large skillet until hot then arrange scallops with space between them. The oil should be hot enough (but not burned) so the scallops sizzle when added. Don’t overcrowd the pan, so they get a golden crust (cook in batches, if needed). Cook for about 2 minutes, until a golden crust forms on the bottom. Reduce heat to medium high then flip each scallop and cook for 1-2 minutes more, until golden on the bottom and opaque/translucent on the sides.

Check for doneness: Scallops cook very quickly (usually less than 5 minutes). When they’re done they should feel firm with a little bounce. Err on the side of undercooking since you can always return them to the pan to cook longer. They will continue to cook a little as they rest.

Two images showing how to cook scallops by placing them in a pan with hot butter and oil then flipping them once when they are golden brown.

Garlic Butter Sauce: Remove cooked scallops from pan then add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half of a lemon, and ¼ cup white wine, chicken or vegetable broth). Cook for 2-3 minutes. Spoon sauce over seared scallops for serving, garnishing with fresh parsley if desired.

Two images showing how to make a butter lemon garlic sauce for pan sautéed scallops.

Serve Scallops with:

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The best Pan Seared Scallops recipe with a golden crust and an easy garlic butter sauce spooned on top.
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Seared Scallops

This pan Seared Scallops recipe has a beautiful golden crust and is served with the best garlic butter sauce to spoon on top. It's a restaurant-quality dish that you can cook confidently at home!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5
Calories 126kcal
Author Lauren Allen
Cost 19

Ingredients

Instructions

  • Prep Scallops: Pat them dry thoroughly with paper towels. (If necessary, remove the small side muscle from the scallops.) Season with salt and pepper.
  • Cook: Heat a large skillet over high heat. Add oil and butter. Once hot, add the scallops, spacing them apart so they’re not touching. The oil in the pan should be hot enough that the scallops gently sizzle when added. Cook for 2 minutes (without touching them), until a golden crust forms on the bottom.
  • Reduce heat to medium high. Gently flip to the other side and cook for another 1-2 minutes, until golden on bottom and translucent/opaque on the sides.
  • Test for Doneness: Scallops cook very quickly, usually in less than 5 minutes, so use the touch test to check for doneness; if they’re done; they should feel firm, with a little bit of bounce.  Err on the side of undercooking them, as you can always add them back the pan to cook longer, if needed. Keep in mind they will continue to cook a little as they rest.
  • Garlic Butter Sauce: Remove cooked scallops from the pan. Add 2 tablespoons butter, scraping any browned bits from the bottom of the pan. Add 3-4 cloves garlic, juice from half a lemon, and ¼ cup white wine, chicken or vegetable broth. Cook for 2 minutes.
  • Serve sauce over scallops. Garnish with fresh chopped parsley, if desired. Store leftover scallops in the fridge for up to 2 days.

Video

Notes

Yield: 1 1/2lb Sea Scallops.
Frozen Scallops: Thaw quickly by placing them (in their closed package) in a bowl of ice water, or thaw overnight in the fridge, before using.
Scallops: Buy fresh scallops from the seafood counter, or frozen scallops but allow them to thaw completely before using. Try to buy “dry” scallops, if possible. Wet scallops have been brined in water and chemicals and may not sear as well as dry scallops will. Also, smell them to check for freshness–they won’t have a strong “fishy” odor, if they’re fresh.

Nutrition

Calories: 126kcal | Carbohydrates: 4g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 551mg | Potassium: 280mg | Sugar: 0.002g | Vitamin A: 74IU | Calcium: 9mg | Iron: 1mg

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I originally shared this recipe August 2021. Updated February 2025.

]]> https://tastesbetterfromscratch.com/seared-scallops/feed/ 32 Pink Sauce Pasta https://tastesbetterfromscratch.com/pink-sauce-pasta/?adt_ei={{ subscriber.email_address }} https://tastesbetterfromscratch.com/pink-sauce-pasta/#comments Tue, 04 Feb 2025 12:00:00 +0000 https://tastesbetterfromscratch.com/?p=87431 Creamy Pasta Sauce in a large skillet topped with freshly grated parmesan cheese and fresh chopped basil.This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It’s inspired by the popular pasta dish at Mama D’s restaurant in Newport, CA. How to make Pink Sauce Pasta: Sauté Shallot and Crush Tomatoes: Sauté shallot in butter and oil over medium heat. Add garlic and dry spices and cook…]]> Creamy Pasta Sauce in a large skillet topped with freshly grated parmesan cheese and fresh chopped basil.

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It’s inspired by the popular pasta dish at Mama D’s restaurant in Newport, CA.

Creamy Pasta Sauce in a large skillet topped with freshly grated parmesan cheese and fresh chopped basil.

Pink Sauce Pasta deserves the hype.

If you’re not sure what “pink” sauce is, it tastes like the marriage between the best alfredo sauce and your favorite marinara sauce, and it’s every bit as delicious as it sounds. Pink sauce pasta is a very popular dish at Mama D’s in Newport, CA but I’d argue my homemade version is even tastier than the original.

(The sauce is actually very similar to the base of vodka sauce, without the vodka, and is more creamy while vodka pasta is more tomato based.)

For this pasta dish we fully drench the noodles in sauce before serving, but you could also just make the pink sauce and store in your fridge for a few days. Serve over hot pasta when you’re ready, or use it as a dip for garlic knots, or sauce for pizza, grilled cheese, or chicken wraps.

How to make Pink Sauce Pasta:

Sauté Shallot and Crush Tomatoes: Sauté shallot in butter and oil over medium heat. Add garlic and dry spices and cook for 1 minute. Deglaze with white wine (optional). With clean hands, crush the whole tomatoes right into the pot then pour in the rest of the juice from the can. Turn heat to low and simmer, partially covered, for 30 minutes.

Two images showing shallots and garlic sautéed in butter and oil then spices and crushed tomatoes added for a pink sauce recipe.

Blend Sauce and Add Cheese: Use a hand immersion blender to purée the sauce, or transfer to a blender and blend until smooth. Pour back in pot over low heat. Add heavy cream and stir to combine. Sprinkle parmesan cheese on top and mix until smooth. Taste and adjust seasonings if needed.

Two images showing how to make pink sauce pasta by blending the sauce then adding cream and parmesan cheese.

Serve: Add cooked pasta and toss to coat. If sauce is too thick, add a little pasta water to thin. Serve this creamy tomato pasta sauce recipe with fresh basil and parmesan cheese on top.

Two images showing a creamy tomato pasta sauce recipe with the pasta dumped into the sauce then when it's served in a bowl with fresh parmesan and basil sprinkled on top.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.

Freezing instructions: For best results, make the sauce just until adding the cream, cheese and pasta. Freeze for up to 2 months. Thaw in the fridge overnight, then rewarm in saucepan. Stir cream, cheese and pasta.

More Pasta Recipes:

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Creamy Pasta Sauce in a large skillet topped with freshly grated parmesan cheese and fresh chopped basil.
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Pink Sauce Pasta

This creamy Pink Sauce Pasta recipe is warm, comforting, and has the best flavor! It's inspired by a dish at Mama D's restaurant in Newport, CA and is bound to become a family favorite!
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Simmer 30 minutes
Total Time 45 minutes
Servings 5
Calories 739kcal
Author Lauren Allen
Cost 13

Ingredients

  • 1 Tablespoon olive oil
  • 2 Tablespoon butter
  • 6 garlic cloves , minced
  • 1 shallot , finely diced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper , or more to taste
  • 2 teaspoons dried oregano
  • 2 teaspoon dried basil
  • 1/4 teaspoon red chili flakes
  • 1/4 cup dry white wine (58g) , optional
  • 28 ounce can whole peeled tomatoes , San Marzano brand
  • 1 pound rigatoni*
  • 1 1/4 cup heavy cream (300g)
  • 1 cup freshly grated parmesan cheese* (100g)
  • 1 cup fresh basil leaves (24), chopped, for serving

Instructions

  • Sauté shallot: Heat a large skillet over medium heat. Add butter and oil then once butter has melted, add shallot then cook for 3-4 minutes, stirring often. Add garlic and dry spices then cook for 1 minute.
  • Optional wine deglaze: Add white wine to deglaze the pan, scraping up any browned bits from the pan. Cook for 2-3 minutes.
  • Crush Tomatoes: Use (clean) hands to crush the whole tomatoes right into the pot, and add the rest of the juice from the can. Reduce heat to low and simmer, partially covered, for 30 minutes.
  • Cook rigatoni in salted boiling water, according to package instructions. Reserve 1 cup pasta water, and drain cooked pasta (don’t rinse).
  • Blend Sauce: Use a blender or hand immersion blender to purée the sauce until smooth. Return to pot over low heat.
  • Finish: Add heavy cream until combined. Add parmesan cheese then stir until melted and smooth. Taste and add additional seasonings if needed. Add cooked pasta and toss to coat. Add some pasta water as needed, to thin the sauce.
  • Serve garnished with fresh basil and extra parmesan cheese.

Video

Notes

Yield: Approximately 7–8 cups. Serving Size: About 1.5 cups (~340g).
Pasta: Use any bite-size pasta, like penne, fusilli, farfalle or medium shells.
Cheese: Avoid pre-shredded cheese and use high-quality fresh parmesan cheese that you shred yourself (it will melt better and taste better). Allow cheese to come to room temperature before adding to the sauce. 
Protein: Feel free to add cooked chicken, shrimp, or tofu.
Gluten-Free: Use your favorite gluten free bite size pasta.
Make Ahead Instructions: Make the pink sauce ahead of time and store in the fridge for up to 5 days.
Freezing instructions: For best results, make the sauce just until adding the cream, cheese and pasta. Freeze for up to 2 months. Thaw in the fridge overnight, then rewarm in saucepan. Stir cream, cheese and pasta.

Nutrition

Calories: 739kcal | Carbohydrates: 82g | Protein: 21g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1112mg | Potassium: 684mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1680IU | Vitamin C: 18mg | Calcium: 328mg | Iron: 4mg

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I originally shared this recipe March 2023 . Updated post February 2025.

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