Bay Scallops With Lemon And Dill Recipes

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SEARED SCALLOPS WITH LEMON AND DILL



Seared Scallops with Lemon and Dill image

Categories     Citrus     Herb     Shellfish     Sauté     Scallop     Fall     Dill     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 tablespoons (1/4 stick) butter
12 large sea scallops
1/4 cup finely chopped shallots
1/2 cup dry white wine
1 tablespoon chopped fresh dill plus 2 dill sprigs for garnish
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
2 tablespoons (1/4 stick) chilled butter, cut into 1/2-inch cubes

Steps:

  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet; cook until golden and just opaque in center, about 1 minute per side. Transfer scallops to plate; tent with foil to keep warm.
  • Melt 1 tablespoon butter in same skillet. Add shallots; sauté 1 minute. Add wine; boil until reduced by half, about 1 minute. Stir in chopped dill, lemon juice, and peel. Remove pan from heat; add chilled butter cubes, a few pieces at a time, whisking just until melted (do not boil). Season with salt and pepper. Divide scallops between 2 plates. Pour sauce over scallops; garnish with dill sprigs.

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

CREAMY LEMON-DILL PASTA WITH BAY SCALLOPS



Creamy Lemon-Dill Pasta with Bay Scallops image

This creamy lemon-dill sauce comes together SO quickly with just a simple roux, chicken stock, light cream (or whole milk), and plenty of lemon and dill. While the fond from the scallops helps add loads of extra flavor to this creamy lemon-dill pasta.

Provided by Kylie Perrotti

Categories     Dinner

Time 50m

Number Of Ingredients 15

16 ounces pasta (linguine is great!)
1 pound bay scallops
1 tablespoon butter plus 1 tablespoon oil
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons butter
2 tablespoons flour
1¼ chicken stock
1 cup light cream (or whole milk)
A good shake of paprika (optional)
1 lemon
1 cup grated Parmigiano-Reggiano
4 tablespoons fresh dill
⅓ cup fresh parsley
Salt (pepper, and crushed red pepper to taste)

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ¼ cup of the pasta cooking water. Pat the scallops dry and transfer to a bowl. Season with salt and pepper and keep in the fridge until ready to cook.
  • While the pasta water is coming to a boil, prepare the ingredients for the creamy lemon-dill sauce.
  • First, mince the parsley and fresh dill. Next, zest the lemon into one bowl and then juice the lemon into a second bowl. Finally, add the minced herbs to the bowl of lemon juice and set aside. To the bowl of lemon zest, add the grated Parmigiano-Reggiano with a sprinkle of salt, pepper, and crushed red pepper and toss to combine. Set aside.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (large enough to later hold the pasta) over medium-high heat until very hot.
  • Add the bay scallops in an even layer and cook without moving for 1 minute. Flip and cook another minute or so until almost cooked through. Do not overcook the scallops - they should have just turned pearly white when you remove them from the skillet. Using a slotted spoon, remove the scallops from the skillet and transfer to a bowl.
  • If the scallops produce a lot of liquid while cooking, turn the heat up a bit and cook until the liquid turns golden brown and begins to evaporate. Then, move on to preparing the sauce.
  • To the skillet add the remaining 2 tablespoons butter over medium heat and cook until frothy and melted. Add the flour and cook until browned (the flour should be completely spread out through the butter), about 1-3 minutes.
  • Slowly add the chicken stock one ladle at a time, whisking after each addition until the liquid is completely incorporated and the sauce is smooth. Continue whisking until there are no more clumps of flour. Turn the heat to low and slowly whisk in the light cream until incorporated.
  • Taste and season with salt, pepper, and paprika. Add the fresh minced herbs in lemon juice and stir to combine. Simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and reduced a bit.
  • Taste the sauce and season to your preferences. Add the ¼ cup reserved pasta cooking water along with all but a couple of pinches of the grated cheese and whisk to incorporate.
  • Add the pasta and toss to combine. Cook for just about 1-3 minutes or until the pasta is well coated with the sauce. Add the bay scallops along with the remaining juice from 1 lemon and toss to combine until the scallops have just reheated, about 1-2 minutes more. Remove from heat.
  • Divide the lemon-dill pasta with bay scallops between shallow pasta bowls. Sprinkle a bit of the remaining grated cheese on top of each plate. Enjoy!

Nutrition Facts : Calories 660 kcal, Carbohydrate 95 g, Protein 30 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 76 mg, Sodium 515 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

BAY SCALLOPS WITH LEMON AND DILL



Bay Scallops with Lemon and Dill image

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

2 tablespoons butter, unsalted
1 1/2 lbs bay scallops
2/3 cup dry vermouth
1 tablespoon lemon juice
1/2 teaspoon lemon, rind of, finely grated
1/4 cup fresh dill, chopped (or 1/2 teaspoon dried)
1/4 teaspoon pepper

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

SAUTEED BAY SCALLOPS WITH LEMON BUTTER



Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

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 SCALLOPS WITH LEMON AND DILL



Bay Scallops with Lemon and Dill image

99

Categories     Seafood     Scallops

Time 20m

Yield 4

Number Of Ingredients 14

margarine
bay scallops
vermouth
lemon juice
lemon zest
dill weed
black pepper
margarine
bay scallops
vermouth
lemon juice
lemon zest
dill weed
black pepper

Steps:

  • Coat heavy large skillet generously with nonstick Vegetable spray. Add oleo and melt over medium heat. Add scallops and stir until almost opaque, about 2 min. Transfer to a bowl using a slotted spoon. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze, about 5 min. Add any juices exuded by the scallops and boil until reduced to glaze. Return scallops to skillet and stir until coated with sauce. Mix in dill and pepper. Serve immediately.

Nutrition Facts :

SEARED SCALLOPS WITH LEMON, GARLIC AND FRESH DILL RECIPE



Seared Scallops With Lemon, Garlic And Fresh Dill Recipe image

Provided by á-170456

Number Of Ingredients 10

1 tablespoon olive oil
8 large sea scallops rinsed, blotted dry
Coarse salt to taste
Freshly-ground white pepper to taste
1 teaspoon grated lemon zest
1/2 teaspoon finely-minced garlic
2 tablespoons lemon juice
1 1/2 tablespoons butter room temperature
2 tablespoons snipped fresh dill
Hot cooked white rice for serving

Steps:

  • Heat oil in 10-inch nonstick skillet over medium-high heat. When very hot, add scallops in single layer without overcrowding. Cook until well browned on 1 side, about 2 minutes. Shake pan to avoid sticking. Use tongs to turn, season with salt and pepper and continue to cook until browned and slightly firm to touch, about 2 minutes. Do not overcook. Use tongs to transfer scallops to warm dish. Remove skillet from heat to cool slightly. Combine zest, garlic and juice in small bowl. Add to slightly cooled skillet. Cook over medium heat until hot, about 5 seconds, scraping up bits from skillet. Stir in butter until melted. Season with salt and pepper. Drizzle over scallops. Garnish with dill. Serve hot over rice. This recipe yields 2 servings. Each serving, scallops only: 195 calories; 332 mg sodium; 43 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 10 grams protein; 0.01 gram fiber.

DILLED SEAFOOD EN PAPILLOTE



Dilled Seafood en Papillote image

For the opener, spread butter and prepared horseradish on thin baguette rounds, and top them with bay shrimp. Boil small red potatoes and green beans to have alongside the seafood.

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

1 8-ounce skinless salmon fillet
4 ounces bay scallops
3 tablespoons thinly sliced green onion
4 teaspoons chopped fresh dill or 2 teaspoons dried dillweed
2 tablespoons fresh lemon juice
4 teaspoons butter
Lemon wedges

Steps:

  • Preheat oven to 475°F. Cut two 16x12-inch pieces aluminum foil or parchment. Fold in half to make two 8x12-inch rectangles. Open foil on work surface.
  • Cut salmon fillet crosswise into 1/2-inch-wide strips. Overlap half of salmon strips on half of each foil piece. Sprinkle bay scallops over. Season with salt and pepper. Sprinkle with sliced green onion and chopped dill, then drizzle with lemon juice and dot with butter. Fold second half of foil over fish. Fold in foil edges and pinch tightly to seal. Place packages on baking sheet. Bake until packages puff and seafood is just cooked through, about 8 minutes. Transfer packages to plates. Cut top of packages open with small knife or scissors. Serve with lemon wedges.

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