SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Quick & Easy Seafood Shellfish Scallop Chive Capers Lemon
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
- Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
- Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
SCALLOPS WITH HERBED BROWN BUTTER
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Provided by Dawn Perry
Categories Herb Shellfish Quick & Easy Dinner Seafood Scallop Butter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees. Place endives in a stainless steel pot. Combine water, sugar, lemon juice with endives. Cover with a napkin or dish towel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside. Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove. In another saute pan, add butter and let brown. Add balsamic vinegar, endive juice, salt, pepper, chopped herbs, and diced tomatoes. On 6 dinner plate, fan out 4 pieces of endives. Warm plates in oven for 2 to 3 minutes. Remove plates form oven and place scallops over endive and lightly nap with sauce. Serve immediately.
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
BAKED MAINE SCALLOPS
I remember the day that my husband, who used to do some diving, went to the coast and proceeded to dive for scallops. He brought them home and I fixed them. Delicious!! One minute they were in the ocean and one and one-half hours later they were on the table. Can't get much fresher than that.
Provided by Mimi in Maine
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse scallops in cold water; shake off excess.
- Coat with the bread crumbs and place scallops in a buttered casserole dish in a single layer.
- Season with lemon juice, salt, and pepper.
- Combine the butter and garlic in a small saucepan and stir over low heat till butter is melted and garlic is soft.
- Pour over scallops.
- Bake at 375 for 15-20 minutes or till scallops are cooked through.
Nutrition Facts : Calories 390.6, Fat 25.1, SaturatedFat 15, Cholesterol 98.8, Sodium 742.3, Carbohydrate 18.4, Fiber 1.1, Sugar 1.4, Protein 22.5
More about "maine sea scallops with braised endives and a brown balsamic butter sauce recipes"
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE
From bonappetit.com
CLASSIC LEMON BAKED MAINE SEA SCALLOPS - CHERYL WIXSON'S KITCHEN
From cherylwixsonskitchen.com
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN …
From cookingchanneltv.com
Servings 4Total Time 37 minsCategory Main-Dish
ENDIVES BRAISED IN BUTTER – RECIPES
From maisonamaureillas.com
BRAISED BELGIAN ENDIVE RECIPE
From crecipe.com
SEARED SCALLOPS WITH BALSAMIC REDUCTION RECIPE | MYRECIPES
From myrecipes.com
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC ...
From crecipe.com
MAINE-KAMMUSLINGER MED BRAISED ENDIVES OG EN BRUN …
From da.acutabovefabrics.com
KERANG LAUT MAINE DENGAN ENDIVE REBUS DAN SAUS MENTEGA …
From id.acutabovefabrics.com
VIEIRES DE MAR DE MAINE AMB ENDíVIES ESTOFADES I SALSA DE …
From ca.acutabovefabrics.com
BROWN BUTTER SEARED SCALLOPS RECIPE - EATINGWELL
From eatingwell.com
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC …
From recipenode.com
মাইনে সি স্কালপস ব্রাইজড এন্ডিভেস এবং …
From bn.acutabovefabrics.com
MAINSKé MOřSKé MUšLE S DUšENOU ENDIVIí A OMáčKOU Z HNěDéHO …
From cs.acutabovefabrics.com
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC …
From getrecipecart.com
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC …
From recipenet.org
MEINAS JūRAS ķEMMīšGLIEMENES AR SAUTēTIEM ENDīVIEM UN BRūNU …
From lv.acutabovefabrics.com
MAINE SEA SCALLOPS WITH BALSAMIC LENTILS AND CRISPY PROSCIUTTO
From kimberleywinevinegars.com
მეინის ზღვის ხაჭოები მოხარშული ენდსივით და …
From ka.acutabovefabrics.com
KERANG LAUT MAINE DENGAN BRAISED ENDIVES DAN SOS BALSAMIC …
From ms.acutabovefabrics.com
SCALLOPS IN GARLIC BUTTER SAUCE SERVED OVER FETTUCCINE
From cookingchanneltv.com
ब्रेज़्ड एंडिव्स और ब्राउन बाल्समिक बटर सॉस के …
From hi.acutabovefabrics.com
MAINE SEA SCALLOPS με BRAISED ENDIVES και μια σάλτσα από …
From el.acutabovefabrics.com
MAINE-KAMPASIMPUKAT HAUDUTETUILLA ENDIIVEILLä JA RUSKEALLA …
From fi.acutabovefabrics.com
SEARED BAY SCALLOPS WITH BROWN BUTTER EMULSION RECIPE
From thespruceeats.com
MORSKE KAPICE IZ MAINE S PIRJANOM ENDIVIJOM I UMAKOM OD …
From hr.acutabovefabrics.com
BRAISED ENDIVES VA JIGARRANG BALZAMIK SARIYOG 'SOUSI BILAN MEYN …
From uz.acutabovefabrics.com
பிரைஸ் செய்யப்பட்ட எண்டீவ்ஸ் …
From ta.acutabovefabrics.com
SEARED SEA SCALLOPS WITH LEMON& BROWN BUTTER PAN SAUCE
From coastalcurrent.com
HOW TO COOK SEA SCALLOPS | MAINE LOBSTER NOW
From mainelobsternow.com
MAINE SEA SCALLOPS NA MAY BRAISED ENDIVES AT ISANG BROWN …
From tl.acutabovefabrics.com
Морські морські гребінці з тушкованою ендівією та соусом з …
From uk.acutabovefabrics.com
گوش ماهی دریایی مین با کندوی بریان و سس کره بالزامیک قهوه ای
From fa.acutabovefabrics.com
FISTON E DETIT MAINE ME ENDIVES Të GATUARA DHE NJë SALCë ME …
From sq.acutabovefabrics.com
SCOICI DE MARE MAINE CU ANDIVE FIERTE șI UN SOS DE UNT BALSAMIC MARO
From ro.acutabovefabrics.com
Морски миди от Мейн с задушени ендивии и сос от кафяво …
From bg.acutabovefabrics.com
DIVER SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BUTTER SAUCE
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love