BAY SCALLOP SAUTE
Serve with crusty French bread for dipping in the sauce. Because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. It's important to pat the scallops dry and get your pan (and the oil mixture) very hot-this ensures the scallops brown, instead of watering out. Also, make sure the scallops aren't crowded in the skillet, as that will cause them to steam.
Time 10m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
- Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
- Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately.
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
PECONIC BAY SCALLOP SCAMPI
OurHarvest's day boat sea scallops have a delicious sweet flavor, balanced with just a hint of brininess from the ocean. Scallops are simple and quick to cook. They are so gourmet you can impressively serve them at any dinner party or holiday feast, or just simply make them at home for a quick and easy weeknight treat. When cooking scallops, there are three important tips to get a perfect caramel-like crust: (1) make sure you rinse and very thoroughly dry the scallops. If they aren't dry enough they won't brown; (2) make sure the pan is really, really hot. They cook very quickly, so high heat is critical; (3) do not overcrowd the pan - you want each scallop to directly touch the surface of the pan.We serve it with pasta to soak up all of that delicious sauce.
Provided by Adapted from a recipe from Food.com
Number Of Ingredients 11
Steps:
- In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.Transfer half of the scallops to a very hot skillet and cook without moving until seared. You can check the bottom of one to confirm before flipping the rest - if it hasn't browned wait a little longer.Gently flip and sear on other side until caramelized (this side will cook more quickly). Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.Remove skillet from heat.Add the garlic, lemon juice, wine and capers. Season with salt and pepper.Give a gentle toss and finish with parsley and lemon zest. Serve immediately.
WINTER SALAD WITH SAUTEED BAY SCALLOPS
Categories Salad Leafy Green Shellfish Sauté Scallop Winter Endive Escarole Bon Appétit
Yield Makes 8 first-course servings
Number Of Ingredients 11
Steps:
- Whisk orange juice and 1 1/2 tablespoons vinegar in medium bowl to blend. Whisk in 1/4 cup oil. Season with salt and pepper.
- Cut peel and pith from oranges; cut between membranes to release segments.
- Whisk 1 tablespoon oil, orange peel, lime peel, lime juice, pepper, and 2 teaspoons vinegar in bowl for marinade. (Dressing, oranges, and marinade can be made 4 hours ahead; chill. Bring dressing back to room temperature.) Mix scallops into marinade. Let stand 10 minutes.
- Heat large nonstick skillet over high heat. Add scallops with marinade and sauté until just cooked through, about 2 minutes. Season scallops to taste with salt.
- Toss orange segments, mixed greens, and tomatoes in large bowl with enough dressing to coat. Divide salad among plates. Place scallops atop salads.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
SAUTEED PECONIC BAY SCALLOPS FOR VALENTINE'S DAY AT GRAND CENTRAL OYSTER BAR
Steps:
- In a large sautÃÂé pan, heat pan to almost smoking temperature. Place bay scallops in flat plate or pan. Lightly sprinkle with the flour and season with salt and pepper. When pan is hot, add oil and wait 1 minute. Add bay scallops, arrange so they are single layered in pan. Do not move too much, letting the scallops caramelize and brown. After about 2 minutes, stir gently, attempting to flip them over. Let brown on the other side and cook only about 3-4 minutes total. Remove bay scallops and split between 4 warm plates. In the same pan, wipe out excess oil and any burnt pieces. Melt the butter in the pan, swirling continuously. Just before the butter turns medium brown, add lemon sections and its juices, capers and chopped parsley. Immediately pour the Grenobloise garnish over the bay scallops and serve.
DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC
This recipe holds the essence of a luxurious date night-inspired main meal for two. Add a small salad and sparkling wine to round out dinner.
Provided by thedailygourmet
Categories Fettuccini
Time 22m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
- Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
- Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
- Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
- Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
- Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
- Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.
Nutrition Facts : Calories 617.9 calories, Carbohydrate 56.7 g, Cholesterol 102 mg, Fat 26.5 g, Fiber 2.8 g, Protein 35.8 g, SaturatedFat 12.4 g, Sodium 668.1 mg
PECONIC BAY SCALLOPS IN A LIGHT BROTH
Provided by Nancy Arum
Categories dinner, main course
Time 15m
Yield Four servings
Number Of Ingredients 12
Steps:
- Wash and trim any muscle clinging to the scallops.
- Peel and finely julienne the vegetables. Do not discard trimmings.
- Place scallop trimmings and vegetable trimmings in a saucepan with a few parsley stems, shallot trimmings and whole peppercorns. Add the light chicken stock and cook until you have reduced it to half. Add the heavy cream, simmer for a few minutes, strain and reserve until ready to cook the scallops.
- In a heavy skillet, place the julienned vegetables with the chopped shallots and the scallops and add the vermouth. Cover and steam. When the scallops are cooked - approximately two minutes - add the broth and bring to a simmer. Add chopped parsley and basil and serve in a deep soup bowl or casserole.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 7 grams, Sodium 864 milligrams, Sugar 4 grams, TransFat 0 grams
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