Pan Fried Scallop Salad Recipes

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.

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING

Steps:

• Sprinkle Scallops with salt/pepper/garlic salt and set aside.
• In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
• To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
• Remove from pan to reserved paper towel where you put your cooked bacon crisps.
• Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
• Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
• Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
• Serve warm and enjoy!

PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER

Steps:

• In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
• Pat the scallops dry with paper towels. Season both sides with salt and pepper.
• Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
• Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
• Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

GORDON RAMSAY'S PAN FRIED SCALLOPS RECIPE

Steps:

• Rinse the scallops thoroughly with cold water and pat them dry.
• Season the scallops with salt and pepper. Place a saucepan over high heat and add oil and butter to it. When the oil in the pan is hot, slowly add scallops to the pan. Make sure the scallops do not touch each other.
• Sear the scallops for at least 1.5 minutes on each side until they're golden brown. Make sure they're still translucent in the center and not overcooked.
• Serve these scallops immediately once they're cooked.