Pan Seared Sea Scallop With Xo Sauce Recipes

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SEARED SCALLOPS WITH PAN SAUCE



Seared Scallops With Pan Sauce image

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

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

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.

QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

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



Pan-Seared Lemon and Garlic Scallops image

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

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

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 SEARED SCALLOPS RECIPE WITH GARLIC BUTTER



Pan Seared Scallops Recipe With Garlic Butter image

Learn how to sear scallops in just 10 minutes! This EASY pan fried sea scallops recipe has a perfect golden crust and savory garlic butter sauce.

Provided by Maya Krampf

Categories     Main Course

Time 10m

Number Of Ingredients 9

16 large Sea scallops ((thawed in the fridge if frozen; ~1 lb))
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil
2 tbsp Salted butter ((softened))
1 tbsp Lemon juice
2 cloves Garlic ((minced))
1/2 tbsp Fresh thyme ((leaves))
1/2 tbsp Fresh parsley ((chopped))

Steps:

  • In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
  • Pat the scallops dry with paper towels. Season both sides with salt and pepper.
  • Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
  • Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
  • Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

Nutrition Facts : Calories 166 kcal, Carbohydrate 2.1 g, Protein 17.3 g, Fat 10.2 g, SaturatedFat 4.1 g, TransFat 0.2 g, Cholesterol 15.1 mg, Sodium 632.1 mg, Fiber 0.3 g, Sugar 0.3 g, ServingSize 1 serving

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE



Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
1 tablespoon sake (only if an open bottle is nearby)
12 bite-sized sea scallops
Salt and pepper
1/2 cup sesame seeds

Steps:

  • In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
  • Place 1 teaspoon of vinaigrette in each soup spoon.
  • Season scallops with salt and pepper.
  • Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
  • In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
  • * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
  • Recommended beverage: cold sake

SEARED SCALLOPS WITH PAN SAUCE RECIPE



Seared Scallops with Pan sauce Recipe image

Provided by pressurecooker

Number Of Ingredients 8

3 T butter
1 T olive oil
1 1/2 pounds sea scallops
salt and freshly ground pepper
1 T minced garlic
juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 T chopped fresh chives

Steps:

  • 1. 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-high heat for 3 or 4 minutes. Add the remaining 1 T of butter and the olive oil, and wait for the butter to melt. 2. 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 scallops to a plate. 3. 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. 4. 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. Makes 4 servings.

PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE



Pan-Seared Sea Scallops with Cider Sauce image

Categories     Low Fat     Quick & Easy     Wheat/Gluten-Free     Apple     Bacon     Scallop     Fall     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

2 bacon slices
1 cup apple cider
2 tablespoons cornstarch
16 medium sea scallops (about 1 pound)
1/4 teaspoon dried thyme
2 teaspoons fresh lemon juice

Steps:

  • Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
  • Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
  • Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.

PAN-SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE



Pan-Seared Sea Scallops With Herb Butter Sauce image

Make and share this Pan-Seared Sea Scallops With Herb Butter Sauce recipe from Food.com.

Provided by Diane C 2

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb linguine
salt
1 lb sea scallops
salt
pepper
1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely diced
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup clam juice
1/4 teaspoon red pepper flakes
12 basil leaves, chopped
1/4 cup parsley, chopped
1 tablespoon chives, chopped
1 tablespoon capers, drained
lemon, zest of 1
lemon, juice of 1/2
pepper
1 tablespoon butter

Steps:

  • Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
  • Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
  • Add shallot and garlic to the same skillet and saute until softened.
  • Add the wine and cook until reduced to almost gone.
  • Add the clam juice and reduce by about 1/2.
  • Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
  • Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
  • Transfer to a serving bowl placing the seared scallops on top.

Nutrition Facts : Calories 650.8, Fat 11.7, SaturatedFat 4.6, Cholesterol 42.5, Sodium 683.4, Carbohydrate 99.2, Fiber 4.5, Sugar 4.6, Protein 30.4

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