SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS
Make and share this Pan-Seared Scallops With Champagne Grapes and Almonds recipe from Food.com.
Provided by sandrasothere
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Melt 2 tablespoons butter in very large skillet over medium-high heat.
- Cook butter until beginning to brown, about 2 minutes.
- Add scallops, cook 2 minutes per side.
- Transfer scallops to plate, tent with foil.
- Melt remaining butter in same skillet over miduim-high heat.
- Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
- Stir in lemon juice and any accumulated scallop juices.
- Bring mixture to a boil, season with salt and pepper.
- Stir in almonds and parsley.
- Place 4 scallops on each of 4 plates.
- Spoon sauce over and serve.
Nutrition Facts : Calories 234.5, Fat 18.5, SaturatedFat 9.5, Cholesterol 52.6, Sodium 239, Carbohydrate 9.2, Fiber 1.2, Sugar 4.4, Protein 9.3
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
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
SEARED SCALLOPS WITH CHAMPAGNE SAFFRON SAUCE
This is a delicious dish in a light cream sauce, and gets great flavor from the saffron. This would be great for a special occasion, or as an appetizer for a dinner party, and it's great with just plain white rice.
Provided by Midwest Maven
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large non-stick skillet over high heat, add the saffron threads and toast them just until they start to give off their aroma(not very long, be sure not to burn them).
- Take the saffron threads out of the skillet and set aside.
- Melt half of the butter in the pan and start frying the scallops in batches, adding more butter as needed. Fry them so they are cooked through and lightly browned on each side.
- Transfer the scallops to a warm dish and keep covered.
- Add the saffron to the cooking juices, along with the champagne, cream, and any reserved scallop juices and stir.
- Bring to a boil, and then lower the heat slightly and simmer for about 10 minutes, until reduced to a consistency that coats the back of a spoon.
- Add freshly squeezed lemon juice from the half a lemon, and salt and pepper to taste.
- Return the scallops to the pan and stir until just heated through.
- Transfer to plates and garnish with parsley. Enjoy :).
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