Caramelized Sea Scallops Recipes

SEA SCALLOPS WITH CARAMELIZED ONION

Steps:

• In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
• Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.

CARAMELIZED SCALLOPS WITH FRESH GREEN PEA VINAIGRETTE

Steps:

• For the vinaigrette: Blanch the peas in salted water until tender, and then shock in an ice bath. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss to combine. Let sit at room temperature for 30 minutes to allow the flavors to meld.
• For the scallops: Heat a charcoal or gas grill to high for direct grilling. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle some sugar over one side and let sit for 2 minutes to slightly dissolve. Place the scallops, sugar-side down, on the grill and cook until golden brown and caramelized, 1 to 2 minutes.
• Flip and continue grilling until just cooked through, about 2 minutes.
• Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some of the chopped mint and parsley.

SEARED SCALLOPS

Steps:

• Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
• Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
• Flip the scallops and season the other side. This is important!
• Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
• Wait.
• Wait.
• Watch as the pan begins to smoke.
• Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
• After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
• When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

SKILLET SEA SCALLOPS

Steps:

• Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
• Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
• Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

CARAMELIZED SCALLOPS RECIPE - (4/5)

Steps:

• Rinse and dry the scallops well. Season both sides of the scallops with salt and pepper. Heat a skillet on medium-high for 2 minutes. Add the clarified butter and swirl to coat the pan. When the butter begins to foam, prepare the scallops quickly. Working efficiently, coat one side of each scallop in sugar, grasping the sides and using a gentle twisting motion to help the sugar adhere. Place the scallops sugar side down in the skillet and sauté for 2½ minutes. If the sugar starts to brown too quickly, reduce the heat. Flip the scallops over and cook for 1 minute more. Add the white wine and lemon juice to the pan and reduce by half, about 1½ minutes. Transfer the scallops to a platter or serving dishes. Pour the pan juices over the top and garnish with chopped parsley, chives and lemon zest. Serve immediately.

CARAMELIZED SEA SCALLOPS

Steps:

• Season scallops with salt, pepper and paprika.
• Place olive oil in a large skillet over high heat.
• Place scallops in skillet.
• Sear them two-three minutes per side, until caramelized (browned).
• Place scallops on platter, and cover loosely with foil.
• Sprinkle scallions over scallops and serve.

CARAMELIZED SCALLOPS WITH GREEN PEA VINAIGRETTE

Steps:

• Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.
• Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.
• Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.

SAUTEED SEA SCALLOPS WITH CARAMELIZED PEACHES

Steps:

• place oil in sautee pan and heat until light smoke.
• lightly season scallops w/salt and pepper.
• carefully add scallops to pan (do not crowd).
• lightly brown and turn scallops.
• add shallots garlic and peaches.
• shake and flip in pan to mix.
• add sugar and keep moving for 2 (two) minutes.
• place on plate.
• put peaches on top.
• squeeze fresh lemon just before serving.
• goes great with jasmine or basmati rice steamed.

CARAMELIZED SCALLOPS WITH WHITE WINE

Steps:

• Check each of your scallops for a small crescent-shaped muscle that may be attached on the side. If you find one, just peel it off with your fingers - it is easily removed. This muscle toughens during cooking.
• Rinse the scallops and dry them thoroughly. Season both sides with salt and pepper.
• Spread the sugar in a thin layer on a plate.
• Heat a skillet over medium-high heat. Add the clarified butter - when it starts to foam, you are ready to add the scallops. Dip only one side of each scallop in the sugar and place that side down in the pan. Cook for 2-3 minutes, or until nicely seared. Flip and scallops and cook for another minute. Add the wine and lemon juice to the pan. Reduce the liquid by half. After about 1 1/2 minutes, transfer the scallops to a warm platter and pour pan juices over top.
• Serve the scallops with the pan sauce and garnish with the parsley, chives and lemon zest.

EASY AND ELEGANT SEA SCALLOPS

Steps:

• Heat oil and butter together in a skillet. Add mushrooms, onion, pepper, parsley and salt to taste. Saute on medium heat until mushrooms are tender (about 8 minutes). Meanwhile, mince garlic. After mushrooms are tender, add garlic to pan. Cook 2 minutes more.
• Add scallops and sherry. Cook over a very high heat until sherry is reduced by half, turning scallops once (approximately 2 minutes per side). When finished, the scallops will be covered with an elegant light brown glaze.

SEARED SEA SCALLOPS WITH LIME-GINGER SAUCE AND CARAMELIZED ENDIVE

Steps:

• To make the endive, melt the butter in a large nonstick skillet over medium-low heat. Season the endive with salt and pepper and place cut side down in the skillet. Cook until lightly browned on the bottom, about 8 minutes.
• Sprinkle the sugar and lime juice over the top and cook, turning occasionally, until the endive are caramelized and tender when pierced with a knife, about 15 minutes longer. Cover and keep warm (can be prepared ahead and reheated in the oven).
• To make the scallops, heat the oil in a large skillet over medium-high heat. Season the scallops with salt and pepper, place them in the skillet and sear until lightly browned and warm in the center, about 1 minute per side.
• To make the sauce, combine the shallot, garlic, ginger, lime juice and port in a nonreactive saucepan over medium-high heat. Simmer until nearly all of the liquid has evaporated, about 3 minutes. Add the cream, bring to a boil and remove from the heat. Whisk in the butter a few pieces at a time until all is incorporated. Strain the sauce and season with salt, pepper and a touch of cayenne. Keep warm.
• To serve, place 1 endive half on each of 6 plates. Divide the scallops among the plates and spoon the sauce over and around them. Sprinkle with the scallions and tomato. Serve immediately.