Sauteed Scallops In White Wine With Sun Dried Tomatoes And Garlic Recipes

SAUTEED SCALLOPS

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

SCALLOPS WITH WHITE WINE SAUCE II

Steps:

• Preheat the oven broiler.
• In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
• Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
• Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

SAUTéED SCALLOPS

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

SAUTEED SCALLOPS IN WHITE WINE WITH SUN DRIED TOMATOES AND GARLIC

Steps:

• Heat oil in heavy large skillet over high heat. Add scallops and cook until brown and cooked through, about 2 minutes per side. Transfer scallops to plates, dividing equally. Add wine and tomatoes to skillet and stir 2 minutes, scraping un any browned bits. Add cream and boil until mixture is reduced to sauce consistency, about 2 minutes. REmove from heat. Add butter and garlic and whisk just until melted. Seaston to taste with salt and pepper. Pour sauce over scallops and serve.

SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES

Steps:

• Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.

SCALLOPS WITH SUN-DRIED TOMATOES

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine sun-dried tomatoes and hot water. Let stand for 5 minutes; drain and set aside. , Place broccoli and broth in a microwave-safe bowl. Cover and microwave on high for 2-4 minutes or until broccoli is crisp-tender; set aside. , In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium heat for 1 minute. Add scallops; cook for 2 minutes. Stir in the lime juice, basil, salt, and reserved tomatoes and broccoli mixture; cook 2-3 minutes longer or until scallops are firm and opaque. , Drain the pasta; stir into scallop mixture and heat through. Sprinkle with cheese.

SUN-DRIED TOMATO SEARED SCALLOPS

Steps:

• If the sun-dried tomatoes are moist, dry in a 200 degree oven for about 15 minutes, until dry.
• Grind the sun-dried tomatoes in a blender until they became a smooth powder; remove from the blender and set aside.
• Add the basil (reserve 2 sprigs for garnish), orange juice, and lemon juice to the blender. Blend on medium speed while drizzling 1/4 cup of the olive oil into the mixture.
• Heat a nonstick skillet over medium heat; add 1 tablespoon olive oil and the garlic. Saute the garlic for 15 seconds (do not burn), then add the zucchini. Cook, stirring frequently, for 2 minutes or until the zucchini softens. Season with salt and pepper. Add the tomato, then take off the heat.
• Heat another nonstick skillet over medium-high heat. Season the scallops with salt and pepper and all but 1 teaspoon of the reserved sun-dried tomato powder. Add the remaining 1 tablespoon olive oil to the pan and add the scallops slowly to prevent spattering.
• Cook for about 3 minutes, then flip to the other side. Let cook for another 2 minutes; transfer to a paper towel-lined plate.
• To serve, mound the zucchini mixture in the middle of two dinner plates. Place 5 scallops around each mound. Drizzle the vinaigrette around the dish. Garnish with basil sprig and a sprinkling of tomato powder.

SEA SCALLOPS WITH GARLIC AND TOMATOES

Steps:

• Place the scallops in a bowl, and add the milk. Stir to coat, and let stand briefly.
• Place the flour in a flat dish. Add salt and pepper; blend well. Drain the scallops, and dredge them in the flour mixture. Place the flour-coated scallops in a large sieve. Shake to remove any excess flour. Scatter the scallops onto a sheet of foil or wax paper so that they do not touch, or they may stick together.
• Heat the olive oil in a saucepan. Add the garlic, tomatoes, salt and pepper. Add the vinegar, and bring to a sizzle. Simmer for 2 minutes.
• Heat the vegetable oil over high heat in a nonstick skillet large enough to hold the scallops in one layer. Add the scallops, and cook, stirring, until lightly browned, about 4 minutes. Spoon equal portions of the scallops onto warm plates, and pour some of the tomato sauce over each portion. Sprinkle each with an equal amount of chopped basil or parsley, and serve with noodles.