Basil And Garlic Roasted Scallops Recipes

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SEARED SCALLOPS WITH GARLIC AND BASIL



Seared Scallops with Garlic and Basil image

Provided by Gourmet Garden

Categories     Entrees,

Yield 4

Number Of Ingredients 6

2 to 3 tbsps olive oil
12 large sea scallops (about 1 pound)
1 tbsp Garlic
1/4 tsp salt
1/4 tsp McCormick® Pure Ground Black Pepper
2 tbsps Basil

Steps:

  • Brush scallops on both sides with Garlic Paste; sprinkle with salt and pepper. Heat 2 tablespoons of the oil in large skillet on high heat. Place scallops in skillet. Reduce heat to medium. Cook 6 to 8 minutes, until golden brown on both sides, turning only once and adding remaining oil, if needed.
  • Sprinkle with Basil just before serving. Serve over cooked rice, if desired.

SEARED SCALLOPS WITH GARLIC BASIL BUTTER



Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 10m

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

  • Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
  • Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
  • While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
  • Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
  • Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g

BASIL PAN-SEARED SCALLOPS OVER PASTA



Basil Pan-Seared Scallops over Pasta image

This dish is so easy to make, but tastes like you slaved away in the kitchen. When purchasing the scallops, be sure to look for a subtle pink or creme color. Stark white scallops have been soaked in water to add extra weight. Other pastas such as rotini, shells, or penne can be substituted for the farfalle. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself. My pookie likes to have this dish served with antipasto of buffalo mozzarella, artichoke hearts, and fire roasted tomatoes.

Provided by Grace

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle (bow tie) pasta
24 scallops, rinsed and drained
¾ cup olive oil
¼ cup lemon juice
1 ½ teaspoons dried minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons dried basil
9 tablespoons whipped butter

Steps:

  • Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl.
  • Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil.
  • Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way.
  • In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt.
  • Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 45.8 g, Cholesterol 38 mg, Fat 30.5 g, Fiber 2.9 g, Protein 16.1 g, SaturatedFat 8.4 g, Sodium 453 mg, Sugar 1 g

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories     Seafood     Shellfish     Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

Steps:

  • Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
  • Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
  • At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
  • Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

SCALLOPS WITH CREAM AND BASIL



Scallops With Cream and Basil image

Provided by Mark Bittman

Categories     dinner

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons butter
12 sea scallops
Salt and pepper
1/4 cup chopped shallots
1 teaspoon slivered garlic
Pinch crushed red chili flakes
1/2 cup dry white wine
3/4 cup heavy cream
20 basil leaves, cut in thin ribbons

Steps:

  • Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
  • Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
  • Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
  • Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 21 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 1 gram

ROASTED BAY SCALLOPS WITH BROWN BUTTER AND SHALLOTS



Roasted Bay Scallops With Brown Butter And Shallots image

Provided by Mark Bittman

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1 1/2 pounds bay scallops
3 tablespoons minced shallots
Salt and pepper
Chopped basil or snipped chives for garnish

Steps:

  • Heat oven to maximum,at least 500 degrees. As it heats,place a roasting pan large enough to hold scallops in one layer in oven.When oven is hot, add butter to pan.Cook,shaking pan once or twice,until butter has melted and begun to turn brown.
  • Immediately add scallops and cook,undisturbed,about 3 minutes.Add shallots and stir.Roast for 2 minutes,or until scallops are tender and not at all rubbery;do not overcook.Remove to a platter,season with salt and pepper,stir in herb and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED-GARLIC BASIL SAUCE



Roasted-Garlic Basil Sauce image

Categories     Sauce     Blender     Garlic     Herb     Vegetable     Lemon     Basil     Squash     Zucchini     Summer     Gourmet

Number Of Ingredients 6

4 large garlic cloves
1 medium zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
1/2 cup water
2 teaspoons fresh lemon juice

Steps:

  • Preheat oven to 425°F.
  • Wrap garlic cloves tightly in foil. Cut zucchini into 1/4-inch-thick slices and season with salt and pepper. Put foil-wrapped garlic and zucchini on a baking sheet and roast in middle of oven until garlic is tender and zucchini is pale golden, about 15 minutes. Unwrap garlic and cool.
  • Have ready a bowl of ice water. In a saucepan of boiling water blanch basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water to stop cooking and drain in sieve. Sauce ingredients may be prepared up to this point 1 day ahead and kept separately, covered and chilled.
  • In a blender blend garlic, zucchini, herbs, water, and lemon juice until smooth, about 1 minute, and season with salt and pepper.

BASIL & GARLIC-STUFFED SCALLOPS WRAPPED IN PROSCIUTTO



Basil & Garlic-Stuffed Scallops Wrapped in Prosciutto image

Included is the recipe for Spicy Citrus Beurre Blanc sauce. A Gilroy Garlic Festival winning recipe.

Provided by gailanng

Categories     Stove Top

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs sea scallops (24-30 count)
24 -30 individually roasted garlic cloves (see roasting instructions in Notes below)
1 small fresh basil leaf (1 per scallop, reserve extra for garnish)
thinly-sliced prosciutto (enough to wrap the outside of each scallop)
1/3 cup flour
1/4 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter
2/3 cup favorite white wine (Chardonnay recommended)
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon orange zest, freshly grated
1/2 teaspoon cayenne pepper
3/4 cup heavy cream
1/4 cup unsalted butter, cut into pieces

Steps:

  • For the Scallops: Lay your scallops on a flat clean work surface. Place your hand on top of each scallop and using a thin sharp knife, cut a small pocket into the side of each scallop, taking care not to cut all the way through the sides. Wrap a roasted garlic clove with a basil leaf before inserting gently into the pocket of each scallop.
  • Then wrap the sides of each stuffed scallop with a thin slice of prosciutto to ensure the garlic stays inside the scallop; use a large toothpick to secure. Set aside; in a medium shallow dish, combine the flour, paprika, salt and pepper. Carefully toss the stuffed scallops in the flour coating all sides. In a large sauté pan over medium heat, melt the butter. Add your scallops gently in the pan and sauté for 3-4 minutes per side. Remove from pan and keep warm until ready to serve.
  • For the Spicy Citrus Beurre Blanc: Combine wine, lime juice, lemon juice, orange zest and cayenne pepper in a medium sauce pan.
  • Heat over medium-high heat and let simmer until reduced by half. Stir in cream and reduce heat to medium. Simmer for 8-10 minutes to reduce by half yet again. Turn heat to high and whisk in cold cut butter, until all butter is well incorporated. Keep warm.
  • To Serve: Place the stuffed and wrapped sea scallops on a large platter and drizzle with Spicy Beurre Blanc Sauce. Garnish with any remaining basil leaves, if desired.
  • Note: To roast individual garlic cloves, break garlic bulbs into cloves, leaving thin skins on the cloves. Place the cloves in a small oven-proof dish and drizzle with 1/2 cup of olive oil, a pinch of sea salt and a pinch of coarse black pepper.
  • Cover dish and bake in pre-heated 250° oven for 40 minutes, turning cloves over every now and then. Remove from oven and let garlic cool before carefully removing thin outer skins from each clove.

Nutrition Facts : Calories 395, Fat 25.4, SaturatedFat 15.6, Cholesterol 112.7, Sodium 1048.6, Carbohydrate 16.9, Fiber 0.7, Sugar 0.7, Protein 20.6

BASIL AND GARLIC ROASTED SCALLOPS



Basil and Garlic Roasted Scallops image

Make and share this Basil and Garlic Roasted Scallops recipe from Food.com.

Provided by J e l i s a

Categories     Free Of...

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

8 ounces natural dry scallops
1 lb unsalted butter
1/2 teaspoon dry basil
1 teaspoon chopped garlic
1 tablespoon Dijon mustard
1 teaspoon chopped shallot
3 tablespoons prepared pesto sauce
salt and pepper
6 ounces saffron rice, pilaf
3 ounces French style green beans

Steps:

  • Place cleaned scallops in greased baking dish.
  • Top with salt and pepper to taste.
  • Soften butter and combine with next five items.
  • Top scallops with generous amount of butter.
  • Prepare saffron rice pilaf and hold.
  • Place scallops in oven; cook approximately 5 to 8 minutes (adjust time for desired doneness).
  • Saute green beans in olive oil until done; add 1 tablespoon herb butter; saute until melted and adjust flavor with salt and pepper.
  • Garnish with fresh basil leaves and chopped parsley.

Nutrition Facts : Calories 2031.7, Fat 185.6, SaturatedFat 116.9, Cholesterol 515.2, Sodium 659.5, Carbohydrate 74.9, Fiber 2.8, Sugar 0.7, Protein 22.3

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