SautÉed Scallops And Zoodles Recipes

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

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.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

SAUTEED SCALLOPS & SHRIMP PASTA

Steps:

• Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

FRESH YOUNG SQUID WITH SCALLOPS

Steps:

• Mix all sauce ingredients in a small bowl. Set aside.
• To clean the squid: Separate the tentacles from the body, removing the entrails as you pull. Cut the tentacles just above the eyes and with your fingers, remove the hard beak and cut the body lengthwise. Peel off the skin and rinse with cold water. Pat dry with paper towels. Score the body with a sharp knife diagonally (every 1/4-inch around entire body of squid, being careful not to cut through the body). This process makes the squid more tender.
• To clean the scallops: Remove the muscle from the outside of each scallop and rinse them in cold water; drain thoroughly.
• Heat the vegetable oil to 300 degrees F.
• Blanch the squid for 5 seconds. Remove from oil and drain.
• Reheat the vegetable oil to 300 degrees F and add the scallops. Fry for about 1 minute. Remove from oil and set aside.
• Reheat the oil to 325 degrees F and blanch the broccoli florets for 10 seconds. Drain thoroughly.
• Remove the oil from wok and reheat wok. Add the chopped ginger and minced garlic. Cook until garlic becomes fragrant. Add the squid, scallops, and broccoli. Continue to cook and stir on high heat until all ingredients are heated, about 1 minute. Sprinkle with rice wine. Stir in the sauce mixture and continue to cook until sauce thickens. Turn off heat and serve.

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.

SAUTÉED SCALLOPS AND ZOODLES

Steps:

• • Cut zucchini into zoodles, sprinkle with salt and set aside • Season scallops with salt and pepper • Heat 1 tsp oil & 1 tbsp butter in large deep skillet over med heat • Add garlic and cook for about 30 sec to 1 min • Add scallops and cook until deep golden brown on 1 side, about 3 minutes (you want a bit of crust on them) • Turn scallops over and add 1 tbsp butter and herbs to pan • Cook spooning butter over scallops frequently until cooked through and butter begins to turn brown - about 3 minutes. • Remove scallops and set aside • Add wine to pan, remove and add to scallops • Add 1 tsp olive oil and 2 tsp butter • Toss in zoodles, and sauté for 2-3 minutes • Turn off heat and add scallops back in • Cover and let sit for at least 3 minutes

SAUTéED SCALLOPS STUFFED WITH BASIL

Steps:

• Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
• Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
• Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
• Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.

SCALLOPS SAUTéED WITH GARLIC

Steps:

• Dry scallops gently with paper towel.
• Heat oil in medium pan.
• Add butter.
• While butter melts, dredge each scallop in flour on both sides.
• When butter is starting to foam, add scallops to pan.
• Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.
• When both sides are browned slightly, add garlic.
• Lower heat a little.
• Season with salt and pepper as desired, and cook about 2 minutes more.
• Stir or shake the pan so the garlic is all around the scallops.
• Serve.

SEA SCALLOPS SAUTEED WITH SCALLIONS

Steps:

• On a plate, combine flour, salt, and pepper.
• Dredge scallops in the flour mixture.
• In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
• Remove scallops with slotted spoon and place on a warmed serving dish.
• Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
• Remove with a slotted spoon and sprinkle over the scallops; keep warm.
• Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
• Pour the sauce over the scallops and sprinkle with the herbs.
• Serve immediately with fresh lemon wedges.