BAY SCALLOPS WITH GARLIC
Steps:
- Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.
Nutrition Facts : Calories 442 kcal, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 6 g, Protein 39 g, SaturatedFat 2 g, Sodium 1219 mg, Sugar 8 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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 GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
BAY SCALLOPS PROVENçAL
Sometimes the best pairings are accidental. One weekend when I had some work to do, I asked my husband to go to the local fish market and pick up one of their marvelous chowders that could be reheated for lunch. He came home instead with a pound of local bay scallops, the first of the season (and abundant this year). Now I had to cook. Fortunately, I had other suitable ingredients on hand and in less than 30 minutes, lunch was on the table. Not one to let a tasting opportunity go to waste, I figured the dish I almost literally threw together would be compatible with a bottle of simple white Burgundy. It had just enough richness in the glass.
Provided by Florence Fabricant
Categories easy, quick, weekday, appetizer
Time 20m
Yield 2 to 3 main-course servings
Number Of Ingredients 13
Steps:
- Season the flour with some salt and pepper and toss the scallops in it. Heat the oil in a 10- to 12-inch skillet. Add the shallot and garlic and sauté over medium heat a few minutes, until soft. Remove, draining well to keep most of the oil in the pan. Increase the heat to medium-high. Shake excess flour from the scallops and sauté them, tossing, until lightly browned.
- Return the shallot and garlic to the skillet. Add the tomatoes and sauté until they soften, a minute or so. Add the lemon juice and wine and stir just until the ingredients are well combined. With a slotted spoon, transfer the scallops to a warm serving dish. (It's fine if some vegetables hitch a ride with the scallops.)
- Increase the heat to high and reduce the liquid until it thickens to the consistency of heavy cream. Lower heat, swirl in the butter and check the seasoning. Fold in the parsley. Pour the sauce over the scallops and arrange the toast around the platter.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 661 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
BAY SCALLOP STIR-FRY
Bay scallops may be sweet, but they're not shy. Here, they stand up to the intense combo of soy sauce, sesame oil, rice vinegar, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, and return to a boil, stirring once. Reduce to a simmer; cover and cook until rice is tender, about 15 minutes. Remove from heat, and let steam for 5 minutes. Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.
- In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes.
- Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.
Nutrition Facts : Calories 365 g, Fat 6 g, Fiber 3 g, Protein 25 g
SIMPLEST BAY SCALLOPS
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they're "best prepared as simply as possible," and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.
Provided by Mark Bittman
Categories dinner, main course
Time 10m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 3
Steps:
- Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
- Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE SAUTE SCALLOPS
So simple, fast, and tasty. Cook time is for Sea scallops (the large ones) if using the small Bay scallops reduce heat and cook time accordingly.
Provided by Lois M
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- heat saute pan, add oil.
- saute garlic and shallot until tender.
- add scallops sprinkle with paprika.
- cook over med heat approx 15 min (depending on size of scallops) turn mid way.
- Enjoy!
SCALLOPS WITH LINGUINE
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.
Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
BAY SCALLOPS WITH LEMON AND DILL
Make and share this Bay Scallops with Lemon and Dill recipe from Food.com.
Provided by Cathleen Colbert
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in skillet over medium heat.
- Add scallops and cook until almost opaque, about 2 minutes.
- Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
- Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
- Return scallops to skillet and stir until coated.
- Add dill and pepper and serve immediately.
Nutrition Facts : Calories 202.6, Fat 7.1, SaturatedFat 3.8, Cholesterol 71.5, Sodium 315.9, Carbohydrate 4.5, Fiber 0.1, Sugar 0.1, Protein 28.7
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