Favorite Scallops Recipes

SEARED SCALLOPS

Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

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.

BAY SCALLOP PASTA WITH TOMATOES

Bay Scallop Pasta with Tomatoes image

Serve with a simple salad, some crusty French bread, a glass of wine, and you'll have an awesome date night or special dinner at home. Sprinkle with Parmesan cheese, if desired.

Provided by lutzflcat

Categories Seafood Pasta

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound linguine pasta
3 tablespoons olive oil, divided
1 pound grape tomatoes
⅓ cup dry white wine
¼ cup sliced pitted Kalamata olives
¼ teaspoon crushed red pepper flakes
salt and freshly ground black pepper to taste
1 pound bay scallops, rinsed and patted dry
3 cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside.
Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don't move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops.
Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.

Nutrition Facts : Calories 664.3 calories, Carbohydrate 92.7 g, Cholesterol 37.5 mg, Fat 16.2 g, Fiber 5.3 g, Protein 35.4 g, SaturatedFat 2.4 g, Sodium 338.5 mg

FAVORITE SCALLOPS

Favorite Scallops image

Make and share this Favorite Scallops recipe from Food.com.

Provided by ellie_

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 tablespoons butter or 2 -3 tablespoons margarine
2 cloves garlic, chopped
1 pinch fresh tarragon
1 pinch fresh oregano
1 lb sea scallops, cut into 1 inch pieces or 1 lb bay scallop
1 pinch paprika
salt and pepper
1/2 lemon, juice of
2 tablespoons sherry wine
parsley sprig (garnish) (optional)
lemon slice (garnish) (optional)

Steps:

Melt butter in skillet over medium heat.
Stir in garlic, tarragon and oregano.
Add scallops and season with paprika, salt and pepper.
Squeeze lemon juice over scallops and saute for 5 minutes or until scallops turn opaque.
Increase heat to medium-high and add sherry cooking until there is almost no liquid in pan.
Transfer to serving dish.
Sprinkle with paprika, parsley and lemon slices.

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