Pan Fried Sea Scallops With Lemon Butter Recipes

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PAN FRIED SCALLOP RECIPE



Pan Fried Scallop Recipe image

Tender Pan Seared Scallops are cooked to perfection and smothered in a flavorful lemon garlic butter sauce.

Provided by Chef Kathy McDaniel

Categories     Appetizer     Main Course

Time 15m

Number Of Ingredients 11

1 to 1 1/4 pound dry sea scallops
Salt and ground black pepper
2 tablespoons olive oil
3 tablespoon butter (divided)
2 garlic cloves (finely minced)
1/4 cup white wine or broth
1/4 cup chicken broth
2 tablespoon fresh lemon juice
1 tablespoon capers (drained)
2 tablespoons parsley (chopped)
Lemon slices or lemon wedges for serving

Steps:

  • Remove the side muscle from the scallops (if still attached).
  • Pat dry the scallops thoroughly with paper towels.
  • Season the scallops with salt and pepper.
  • In a large sauté pan or skillet, heat the olive oil over medium-high heat until sizzling. Add the scallops in a single layer. You may need to do this in batches to not overcrowd the pan.
  • Lower the heat to medium and without moving them, allow the scallops to brown lightly and form a golden brown crust underneath. This should take about 2-3 minutes. Flip the scallops and brown lightly on the other side, about 2 minutes or until cooked through (they will look opaque with a golden crust). Remove scallops from the skillet and transfer them to a plate. Keep them warm.
  • Melt 2 tablespoons of butter in the same pan. Add the garlic and cook, stirring for about a minute, making sure the garlic doesn't get brown.
  • Add the wine and broth and with a wooden spoon scrape any browned bits from the bottom of the pan. Cook until the wine/broth mixture has reduced by half, about 2-3 minutes.
  • Stir in the remaining butter, lemon juice and capers and turn the heat to low.
  • Return the scallops to the pan and warm them up for about 2 minutes. Remove from the heat. Add the parsley and season to taste.
  • Serve immediately with lemon slices.

Nutrition Facts : Calories 228 kcal, Carbohydrate 5 g, Protein 15 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 52 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN FRIED SEA SCALLOPS WITH LEMON BUTTER



Pan Fried Sea Scallops With Lemon Butter image

Make and share this Pan Fried Sea Scallops With Lemon Butter recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
8 -10 sea scallops
1 tablespoon lemon juice
2 teaspoons chopped parsley
4 lemon wedges

Steps:

  • In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess.
  • In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside.
  • Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute.
  • Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.

LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER



Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

Steps:

  • Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
  • Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
  • Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

PAN-SEARED SCALLOPS WITH LEMON



Pan-Seared Scallops with Lemon image

Sea scallops seared in olive oil require little embellishment.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 4

1 pound sea scallops, tough muscles removed
Coarse salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil, plus more as needed
1 lemon, cut into wedges

Steps:

  • Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

PAN-SEARED SCALLOPS WITH LEMON SAUCE



Pan-Seared Scallops With Lemon Sauce image

From Bon Appetit March 2007. In the UK, scallops come with the coral still attached, something I'm not used to, being American. This recipe does not call for the coral, but I used it anyway and it was rather good. One of our Zaar sisters (PhillyUKGirl) described them as 'silky and luxurious' and they definitely were! This recipe also calls for the scallops to be put into the oven. I did not do that step and just pan seared them. I have given the directions as written in the recipe, so you can do as you wish. The flavor of the lemon sauce is very subtle. It also calls for heavy cream but I used light cream as I didn't want a very thick sauce. The sauce can also be made 1 day ahead. Cover and refrigerate and bring to a simmer over medium heat before serving, whisking occasionally.

Provided by CulinaryQueen

Categories     Savory

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 lemon
1 1/2 cups dry white wine
1/4 cup shallot, sliced
2 garlic cloves, peeled and crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
salt and pepper, to taste
3 lbs sea scallops
salt and pepper, to taste
2 tablespoons butter, divided
2 tablespoons olive oil, divided

Steps:

  • Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
  • Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
  • Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
  • Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
  • Pour mixture through fine strainer and discard solids.
  • Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
  • Preheat oven to 200C/400°F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
  • Toss scallops in bowl with salt and pepper.
  • Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
  • Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
  • Transfer scallops to rimmed baking sheet and bake about 3 minutes.
  • While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
  • Divide sauce among plates and arrange scallops and coral atop sauce and serve.

Nutrition Facts : Calories 607.5, Fat 39.5, SaturatedFat 21.5, Cholesterol 193.9, Sodium 428.2, Carbohydrate 12.7, Fiber 0.9, Sugar 0.7, Protein 40.3

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

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

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

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 SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON



Sea Scallops With Brown Butter, Capers and Lemon image

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

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

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

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From mealplans.cooksmarts.com


PAN SEARED LEMON GARLIC BUTTER SCALLOPS | – TINTORERA
2021-08-23 Scallops are also high in potassium and magnesium, which are both beneficial to the cardiovascular system. Scallops are also high in protein, choline, and Omega-3 fatty acids. Anyone born in the last few decades is aware of the many health advantages of eating omega-3-rich foods, of which seafood is a great source. Recipes to Print. Scallops ...
From tintorera.la


EASY PAN SEARED SCALLOPS IN A LEMON GARLIC BUTTER SAUCE - RECIPE …
Add scallops to the skillet, season with salt and pepper, and sear until a golden crust forms. About 2 to 3 minutes. Flip scallops and sear side 2.
From recipecritique.com


PAN SEARED SCALLOPS WITH LEMON GARLIC SAUCE - YOUTUBE
Easy to master gourmet meal all made in one pan. The seafood is brined first for extra flavor and tenderness as is cooks. A tangy citrus garlic sauce coats e...
From youtube.com


PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | THE RECIPE CRITIC
2019-05-28 Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes. Turn off heat and whisk in Dijon mustard. Turn heat to medium and add scallops back to pan, cook until warm, 2 …
From therecipecritic.com


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