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.
ROAST DIVER SCALLOPS WITH BAKED FINGERLING POTATOES AND WHITE TRUFFLES
Provided by Food Network
Number Of Ingredients 10
Steps:
- Scrub potatoes well and drain. Lay Kosher salt in an even layer of a baking pan to accommodate all the potatoes in one batch without crowding. Bake in a preheated 375 degrees for 20 to 30 minutes until just tender. Remove and let cool. This step should be done 1 hour or as many as 4 hours before serving. While potatoes are baking, check through scallops and remove any remaining tough membranes. When potatoes are cool enough to handle, cut, with a sharp paring knife, the top 1/4 off and hollow out the potato to form a "boat". Reserve potato interiors and tops. Combine scooped out portion with the chopped portion of chervil. 1/2 of truffle oil and butter, season with salt and pepper to taste and refill potato "boats" and reheat in preheated 325 degree oven for 6 minutes. Next, heat 2, 10-inch, skillets until quite hot, as potatoes are reheating. Season scallops and pat dry with paper towels. Distribute canola oil evenly in both pans and put 1/2 scallops in 1 pan. 1/2 in the other taking care to put the "cut" side down and not to overcrowd them. Sear well until browned (approximately 2 to 3 minutes each side.) Remove scallops from pan and drain on paper towels briefly before arranging attractively on 4 warm plates with the now hot twice baking potatoes. Drizzle remaining truffle oil over scallops and potatoes and shave truffle over all garnishing with chervil sprigs.
PAN SEARED PARMESAN SCALLOPS
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
- Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
SCALLOPS WITH HAZELNUT BROWN BUTTER
The distinct, rich flavor and fantastic crunch of hazelnuts add a delicious twist to this recipe for scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a large skillet, stirring frequently, cook butter over medium heat until golden brown and most of the foam has subsided, about 4 minutes. Immediately transfer butter to a small bowl. Stir in hazelnuts and vinegar, and season with salt and pepper. Cover hazelnut butter to keep warm, and set aside. Wipe out pan with a paper towel.
- Season scallops generously with salt and pepper. Place same skillet over medium-high heat. When skillet is hot, cook scallops, in two batches (to avoid steaming), until browned and opaque in center, turning over once with a thin-bladed metal spatula, about 2 minutes total.
- Divide arugula among four serving plates; top with scallops. Spoon hazelnut butter over scallops.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE
This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!
Provided by MarthaStewartWanabe
Categories Savory
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- With a paper towel, thoroughly dry all sides of scallops.
- Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
- In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
- Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
- Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
- During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.
Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29
SCALLOPS WITH POTATOES AND WHITE TRUFFLE OIL
Provided by Moira Hodgson
Categories main course
Time 30m
Yield 8 first-course or 4 main- course servings
Number Of Ingredients 7
Steps:
- Make the mashed potatoes. Cut the potatoes into two-inch cubes and boil them in salted water or steam them until they are tender.
- Scald the milk. Drain the potatoes if boiled and mash them with a potato masher in their cooking pot. Add the milk and butter. Season with salt and pepper to taste.
- If using sea scallops, cut them in half. Season the scallops with salt and pepper. Heat the oil to very hot and briskly seal the scallops so that they brown.
- Divide the mashed potatoes among four plates. Divide the scallops into four portions and place them on top of the potatoes. Sprinkle them with truffle oil and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams
SCALLOPS WITH HAZELNUT BROWN BUTTER
Make and share this Scallops With Hazelnut Brown Butter recipe from Food.com.
Provided by DrGaellon
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a skillet over medium heat. Add butter and cook 4 min, until a nutty brown color. Chop hazelnuts and add to butter. Pour into a small saucepan to keep warm. Add vinegar, salt and pepper.
- Add green beans to boiling salted water. After 3-4 minutes, remove to a serving platter. Sprinkle with salt and pepper, drizzle with olive oil. Add lemon zest and juice.
- Trim tough muscle from scallop. If scallops are thick, slice through horizontally. Sprinkle with salt and pepper. Using the same skillet used for the brown butter, over medium-high heat, sear scallops about 1 minute on each side.
- Divide arugula between 4 plates. Toss scallop slices over arugula. Pour over brown butter. Serve with green beans on the side.
Nutrition Facts : Calories 400.8, Fat 27.5, SaturatedFat 12, Cholesterol 83.3, Sodium 382.1, Carbohydrate 16.9, Fiber 6.5, Sugar 4.4, Protein 25.5
SCALLOPS WITH HAZELNUTS AND BROWNED BUTTER VINAIGRETTE
Categories Salad Leafy Green Nut Shellfish Appetizer Quick & Easy Seafood Scallop Hazelnut Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Cook butter in large nonstick skillet over medium heat until deep golden brown and most of foam subsides, stirring frequently, about 4 minutes. Transfer butter to bowl, reserving skillet. Sprinkle scallops with salt, pepper, and 1/2 teaspoon thyme; add to reserved skillet and cook until just opaque in center, about 1 1/2 minutes per side. Transfer scallops to plate. Add shallots, hazelnuts, and remaining 1 teaspoon thyme to skillet; stir 30 seconds. Remove skillet from heat. Add browned butter and vinegar; stir to blend. Season vinaigrette with salt and pepper.
- Divide watercress between 2 plates. Top with scallops and spoon warm vinaigrette over.
SEARED SCALLOPS WITH ROASTED BRUSSELS SPROUTS AND HAZELNUT VINAIGRETTE
Caramelized scallops embody the ultimate fresh-from-the-sea flavor. Chopped hazelnuts and a hazelnut vinaigrette lend a unique flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Heat a rimmed baking sheet in oven for 15 minutes. Meanwhile, toss brussels sprouts with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread onto heated baking sheet, and roast, stirring occasionally, until golden brown and crisp in spots, 12 to 15 minutes.
- Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon oil and the scallops. Season with salt, and sear for 4 minutes. Flip scallops, season with salt, and cook until opaque, about 3 minutes. Serve brussels sprouts and scallops drizzled with Hazelnut Vinaigrette. Garnish with hazelnuts.
More about "pan seared scallops with brown butter hazelnuts and white truffle oil with roasted fingerling potatoes and asparagus recipes"
BROWN BUTTER SEARED SCALLOPS RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 10 minsCategory Healthy Scallop RecipesCalories 157 per serving
10 BEST SEARED SCALLOPS WITH TRUFFLE OIL RECIPES - YUMMLY
From yummly.com
PAN-SEARED SCALLOPS IN SEAWEED BUTTER RECIPE - COOKING CHANNEL
From cookingchanneltv.com
SEARED SCALLOPS & LEMON-BUTTER SAUCE WITH MASHED POTATOES
From blueapron.com
RECIPE: SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE
From finecooking.com
PAN-SEARED SCALLOPS & LEMON BUTTER SAUCE RECIPE - HELLOFRESH
From hellofresh.com
SIMPLE PAN SEARED SCALLOPS - COOKING CHAT
From cookingchatfood.com
PAN-SEARED SCALLOPS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
HOW TO MAKE PERFECT PAN-SEARED SCALLOPS WITH A BUTTERY SAUCE.
From familysavvy.com
SEARED SEA SCALLOPS IN TRUFFLE BUTTER RECIPE FROM H-E-B
From heb.com
PERFECT SEARED SCALLOPS RECIPE | ALTON BROWN
From altonbrown.com
PAN SEARED SCALLOPS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
10 BEST SEARED SCALLOPS WITH TRUFFLE OIL RECIPES | YUMMLY
From yummly.com
PAN SEARED SCALLOPS - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
PAN SEARED SCALLOPS - IMMACULATE BITES
From africanbites.com
SCALLOPS WITH HAZELNUTS AND BROWN BUTTER RECIPE | PBS FOOD
From pbs.org
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE
From bonappetit.com
PAN SEARED SCALLOPS WITH LEMON BUTTER RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
PAN-SEARED SCALLOPS WITH CELERY ROOT & POTATO PURéE
From makegoodfood.ca
PAN SEARED SCALLOPS (BROWNED BUTTER & GARLIC ... - DINNER, THEN …
From dinnerthendessert.com
SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS, AND ... - EAT YOUR BOOKS
From eatyourbooks.com
SEARED SCALLOPS & PINK GRAPEFRUIT-BROWN BUTTER SAUCE RECIPE
From myrecipes.com
HOW TO MAKE THE BEST PAN SEARED SCALLOPS - GARNISH WITH LEMON
From garnishwithlemon.com
PAN SEARED SCALLOPS (TIPS & TRICKS!) – A COUPLE COOKS
From acouplecooks.com
PAN-SEARED SCALLOPS WITH LEMON BUTTER - CULINARY HILL
From culinaryhill.com
BROWN BUTTER SCALLOPS WITH CORN, BACON, AND AVOCADO SALAD.
From halfbakedharvest.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE - THE RECIPE CRITIC
From therecipecritic.com
BROWN BUTTER HONEY GARLIC SCALLOPS - RASA MALAYSIA
From rasamalaysia.com
PAN-SEARED SCALLOPS & LIME BUTTER - BLUE APRON
From blueapron.com
PAN SEARED SCALLOPS - THE MIDNIGHT BAKER
From bakeatmidnite.com
PAN SEARED SCALLOPS | SCALLOPS RECIPE - ALLY'S KITCHEN
From allyskitchen.com
PAN-SEARED SCALLOPS | COOK'S ILLUSTRATED
From cooksillustrated.com
PAN SEARED SCALLOPS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
COOK THIS: ROASTED SCALLOPS WITH GRAPEFRUIT, BROWN BUTTER AND …
From nationalpost.com
PAN-SEARED SCALLOPS WITH BROWN BUTTER, HAZELNUTS AND …
From cookingchanneltv.com
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