Carbonara With Pan Seared Scallops Recipes

CARBONARA WITH PAN SEARED SCALLOPS

Steps:

• Pasta Carbonara
• Start cooking pasta in large stainless steel pot.
• In small bowl mix together cream, egg yolks and 3/4 of cheese.
• In large skillet cook bacon until crisp, add shallots and 1/2 green onions.
• Smash down garlic clove a bit, add to bacon. (remove prior to adding pasta)
• When pasta is finished cooking, drain well, then add to skillet of bacon.
• Toss well, then transfer to large bowl.
• Add cream mixture to pasta and combined well. Make sure pasta is still hot in order to cook the eggs and melt the cheese.
• Arrange pasta on plate, top with seared scallops, add some fresh ground pepper, grated parmesan, and green onions.
• Perfect Pan Seared Scallops
• Blot scallops with paper towel to remove any water. Salt and pepper.
• Heat large non-stick frying pan, add 2 tablespoons olive oil.
• Make sure frying pan is hot before adding scallops but not smoking.
• Add scallops leaving plenty of space between. Overcrowding the pan will drop the pan temperature and cause scallops to steam rather than sear. (may have to do in batches)
• Sear for about 2-4 minutes or when bottom is a nice golden brown. Don't move them around in the pan or you will prevent them from forming that nice brown crust. After a couple of minutes have peek under to see if golden brown.
• Turn to sear other side. (about 1-3 more minutes)
• Add 2 tablespoons of butter to pan now.
• Spoon the melted butter over the scallops as the other side finishes cooking.
• Transfer to paper towel covered plate.
• Keep warm in oven, if making in batches.

SCALLOPS CARBONARA

Steps:

• Cook bacon in medium saucepan 5 minutes.
• Dredge scallops in flour.
• Place scallops in pan and cook approximately 5 minutes.
• Remove bacon and scallops and set aside.
• Drain bacon grease, leaving 1-2 tbls in pan to sautee vegetables.
• Add ingredients red pepper to garlic, saute for two minutes then deglaze pan with wine and reduce by more than half.
• Add cream and reduce until thickened, add scallops and bacon back to pan, and cheese.
• Toss with fettucini and add freshly ground black pepper to taste.

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

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.

PAN-SEARED LEMON AND GARLIC SCALLOPS

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.