Pan Seared Scallops With Lemon Vinaigrette Recipes

PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE

Steps:

• In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
• Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
• Allow scallops to sit for 10 minutes at room temperature before cooking.
• In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
• Sprinkle scallops lightly with salt on both sides.
• Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
• Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
• Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
• When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
• In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
• Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
• 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 minutes.
• Taste sauce and season with salt and pepper as needed.
• Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.

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.

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

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.

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.

PAN-SEARED SCALLOPS WITH LEMON VINAIGRETTE

Steps:

• 1. Rinse the scallops & pat dry. Set aside. 2. With a sharp knie, score one lemon lengthwise in four sections and remoe the peel from each section. Scrape the white portion from the peel; discard. Cut the peel into very thin strips and set aside. Squeeze 2 ablesppons of juice from the lemon; reserve. 3. Heat 2 T of the olive oil in a large skillet over medium heat. Add the asparagus and onion and cook for 2 -3 minutes; season to taste with salt & pepper. Transfer to a serving platter and keep warm. 4. Combine the lemon peel, basil sprigs and remaining 2 tablespoons olive oil in skillet. Coof for 1 min or until heated through. Remove the lemon peel and bais sprigs with a slotte spoon leaving the oil in the skillet; discard. 5. Cook the scallops in the hot oil for 3-5 mins or until opaque, turning once. Stir in hte reserved lemon juice. Season to taste with salt and pepper. 6. Place the scallops over the asparagus mixture. Cut the reminin lemon into wedges Garnish the scallops with the wedges.

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.