MEYER LEMON PAN GRILLED SCALLOPS RECIPE - (4.5/5)
Provided by AllysKitchen
Number Of Ingredients 8
Steps:
- Season the scallops with salt, pepper and Cajun seasoning on both sides. Heat oil and butter in a heavy skillet on medium high. Place scallops in and fry about 1 1/2 to 2 minutes per side leaving golden brown searing on each side. Remove to a plate. Squeeze on the Meyer lemon juice and zest. Top with the thinly sliced onions. Serve with your favorite salsa. I chose a pre-packaged mango/peach salsa (or make your own!).
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE
Provided by David Tanis
Categories quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Put lemon and shallot in a small bowl. Season with salt and pepper, add vinegar, and stir to dissolve salt. Stir in 3 tablespoons olive oil. Taste and correct for salt and vinegar. Set aside at room temperature.
- Season sea scallops on both sides with salt and pepper. Drizzle with 2 teaspoons olive oil.
- Place a wide cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat bottom of pan. When oil looks wavy, place scallops carefully in pan without crowding. Adjust heat to allow scallops to sizzle briskly. Do not move scallops for at least 2 minutes so that a crisp skin can form.
- After 2 minutes, check to see how scallops are browning. Adjust heat if necessary (if heat is too high, scallops will blacken instead). It should take 4 to 5 minutes to get a well-browned surface. Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through. Remove to a plate lined with a paper towel, keeping scallops browned-side up.
- Divide radicchio, endive and arugula among 4 large salad plates. Place 2 warm scallops in the center of each plate. Stir vinaigrette vigorously and spoon about a teaspoon on each scallop. Drizzle remaining vinaigrette evenly over each salad. Sprinkle with pomegranate seeds, and serve immediately.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 4 grams, TransFat 0 grams
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