Pan Seared Scallops With Lemon Butter Recipes

PAN-SEARED SCALLOPS WITH LEMON BUTTER

Steps:

• Preheat oven to 200 degrees (to keep cooked scallops warm for a few minutes while preparing lemon butter sauce). To prepare the scallops, examine each one for a side muscle, a square-shaped bit of tissue that runs in the opposite direction as the rest of the muscle. Pull it off by pinching it and tearing it away from the scallop.
• Line a rimmed baking sheet or plate with a clean kitchen towel. Arrange scallops in a single layer on towel, then cover with a second clean kitchen towel. Press down gently to blot liquid.
• Let scallops rest at room temperature until towels have absorbed most of their moisture, about 10 minutes. Season both sides of scallops with salt and pepper to taste.
• In a large skillet over high heat, heat 1 tablespoon vegetable oil until just smoking. Add half of the scallops in a single layer, flat-side down. Cook, without moving, until well-browned, about 1 1/2 to 2 minutes.
• Add 1 tablespoon butter to the skillet. Using tongs, flip scallops. Continue to cook, using a large spoon to baste each scallop with butter until the sides of scallops are firm and centers are opaque, about 30 to 90 seconds longer (tilt skillet to one side so the butter pools and is easier to scoop). Remove smaller scallops as they finish cooking.
• Transfer scallops to a large plate and tent loosely with foil. Wipe out skillet with paper towels and repeat with remaining vegetable oil, scallops, and butter. Transfer to oven to keep warm while preparing lemon butter sauce.
• In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
• Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
• Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately with scallops.

LEMON BUTTERED SEARED SCALLOPS

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.

PAN-SEARED SCALLOPS WITH LEMON BUTTER

Steps:

• Remove the tiny, tough side muscle where sand can hide and rinse the scallops if necessary (some scallops are sold with the muscle already removed). Dry the scallops very well with a paper towel, as moisture can impede browning.
• Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium-high heat until very hot. (Heat two pans if necessary to keep scallops from crowding.) Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan. Place the scallops in the pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over, season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper, and sear for another 1 to 2 minutes, until the scallops are just cooked through.
• Move the scallops to a plate. Remove the pan from the heat and add the remaining 3½ tablespoons butter to the skillet. As the butter is melting, add the lemon juice and swirl the pan a few times, scraping up any browned bits with a wooden spoon.
• Add the scallops back in the skillet, baste with the sauce to warm, and then divide onto 4 plates, using all the sauce. Garnish with lemon wedges, if desired.
• Note: When purchasing scallops, look for the "dry" or "dry-packed" variety. Some scallops on the market are dipped in a solution to extend shelf life. The scallops end up absorbing the water in the solution, increasing the price and causing the scallops to leak moisture when cooked (which will keep them from developing a beautifully caramelized exterior). Quality seafood markets typically carry dry scallops but don't usually label them; if you're uncertain of what to buy, ask your fishmonger.
• Variation: For even more flavor, you can brown the butter to make a brown butter lemon sauce. Before cooking the scallops, start the sauce by adding 3½ tablespoons of the butter to a small, thick-bottomed saucepan. Bring to a boil, and then simmer on medium heat for 3 to 4 minutes. You will notice foaming and then milk particles will begin to drop to the bottom. When the butter turns golden and starts to smell nutty, it's done. Set aside for a minute or two. Strain through the finest strainer you have to remove the brown bits. (It's called "brown butter," but a key to browning butter is to remove when it is golden, before it paradoxically turns brown and burns.) Set the strained butter aside and proceed with the recipe, adding the browned butter to the pan after cooking the scallops.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

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 LEMON AND GARLIC SCALLOPS

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.

PAN FRIED SEA SCALLOPS WITH LEMON BUTTER

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.

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

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.

PAN-SEARED SCALLOPS WITH LEMON

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.

SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE

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.

PAN-SEARED SCALLOPS WITH LEMON SAUCE

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.