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
PAN FRIED SCALLOP RECIPE
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
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
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
SEARED SCALLOPS WITH PAN SAUCE
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Provided by Mark Bittman
Categories Seafood Shellfish Scallop Butter Quick & Easy Dinner Chive White Wine
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
- Variation:
- Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
- Cooks' Notes
- Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
- Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
- Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
SEARED SCALLOPS WITH GARLIC BUTTER
These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!
Provided by Sara Welch
Categories Main
Time 15m
Number Of Ingredients 8
Steps:
- Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
- Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
- Remove the scallops from the pan. Melt the butter in the pan.
- Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
- Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.
Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving
GARLIC BUTTER SEARED SCALLOPS
Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!
Provided by Katerina | Diethood
Categories Appetizers Dinner Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Thoroughly pat dry the scallops with paper towels.
- Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
- Season scallops on all sides with salt, pepper, and paprika.
- Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
- Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
- Cook scallops for 2 minutes, or until browned. Do not move them around.
- Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
- Remove scallops from pan and set aside.
- Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
- Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
- Add wine and cook for 2 minutes.
- Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
- Return scallops to the pan and spoon sauce over scallops.
- Garnish with parsley and lemon slices.
- Serve.
Nutrition Facts : ServingSize 4 scallops, Calories 208 kcal, Carbohydrate 8 g, Protein 14 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 548 mg, Fiber 1 g, Sugar 1 g
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