Bay Scallop Pan Roast Recipes

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

BAY SCALLOP PAN ROAST

Steps:

• 1. In large skillet, melt 1 TB butter. Add the bread crumbs, season lightly with salt & pepper and cook over moderate heat, stirring until the crumbs are golden & crisp, about 3 minutes. Scrape crumbs onto a plate. 2. Wipe out the skillet. Add the oil and heat until shimmering. Add 1 TB butter & let it melt. Add the scallops, season with salt & pepper and brown over high heat, about 2 mins total. Transfer scallops to large shallow dish. 3. Melt 1 TB butter in the skillet. Add the mushrooms, season with salt & pepper and cook over moderate heat until their liquid is almost evaporated, about 4 mins. Add the shallot and cook, stirring until softened, about 3 mins. Add the lemon juice and cook for 30 seconds. Add the water & simmer for 1 minute. 4. Return the scallops and any accumulated juices to the skillet and season with salt & pepper. Remove from heat and stir in the parsley. Spoon the scallops & mushrooms onto plates, sprinkle with the bread crumbs and serve.

SCALLOP PAN ROAST

Steps:

• 1. In a heavy saucepan over low heat combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and tobasco; bring just to a simmer. 2. Add scallops and let cook for 30 seconds without simmering (if you see a bubble pull pan off heat for a few seconds). Add cream and milk and continue to heat until simmering until mixture is steaming hot and scallops are opaque, about 2 minutes longer. 3. Place a piece of toast in each of two bowls and then add pan roast, dividing scallops evenly. Float remaining butter on top. 1/2 tablespoon a bowl. Eat immediately.

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

BAY SCALLOPS WITH BAY-SCENTED BUTTER

Steps:

• Place butter and bay leaves in a small saucepan over medium-low heat and cook 5 minutes (or until butter melts). Remove from heat and let stand 30 minutes. Skim solids off the top and discard solids and bay leaves.
• Lightly coat scallops with cooking spray. Heat a large, heavy skillet over high heat. Add half the scallops to the pan and saute' 1 minute or until browned on both sides, turning once. Place in a bowl.
• Repeat procedure with remaining scallops.
• Sprinkle scallops with salt. Add juice and half of butter to scallops. Toss to coat.
• Combine panko and remaining butter. Add pano mixture to pan; cook 2 minutes or until panko is golden brown, stirring occasionally. Remove panko from pan.
• Place 1/3 cup scallops into each of 8 ramekins. Top each serving with 1.5 teaspoons panko and 1/8 teaspoon lemon rind. Sprinkle with chives.

ROASTED BAY SCALLOPS WITH BROWN BUTTER AND SHALLOTS

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.