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.
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
OYSTER BAR PAN ROAST
This is the most delicious, decadent and wonderful stew/soup on the planet. We've gone to the Nugget specifically for the Pan Roasts. Their menu has oyster, shrimp or crab pan roasts. So feel free to use any/all or a combination of the meat. Enjoy! We certainly will, cheaper now that I've got the recipe.
Provided by Autuamnsprite
Categories Chowders
Time 30m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
- Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
- Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
PAN-SEARED LEMON AND GARLIC SCALLOPS
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
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
SCALLOP PAN ROAST
Steps:
- 1. In a heavy saucepan over low heat combine clam juice, 2 tablespoons butter, chili sauce, Worcestershire sauce, gin, paprika, celery salt and tobasco; bring just to a simmer. 2. Add scallops and let cook for 30 seconds without simmering (if you see a bubble pull pan off heat for a few seconds). Add cream and milk and continue to heat until simmering until mixture is steaming hot and scallops are opaque, about 2 minutes longer. 3. Place a piece of toast in each of two bowls and then add pan roast, dividing scallops evenly. Float remaining butter on top. 1/2 tablespoon a bowl. Eat immediately.
CLAM, SHRIMP, & SCALLOP PAN ROAST
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
- Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
- Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
CLAM, SHRIMP AND SCALLOP PAN ROAST
From "Dinosaur Barbeque, An American Roadhouse" by John Stage and Nancy Radke. The book says, "Shellfish lovers drool over the drunken-sweet richness of the sea infusing every inch of this dish. You can use clams, shrimp and scallops or substitute your own favorites: mussels, oysters or even some firm-fleshed fish. Just be sure to serve the pan roast with a spoon and plenty of good bread to sop up all the tasty sauce."
Provided by Epi Curious
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside.
- Heat the oil over medium-high heat in a pan that you can cover later.
- Throw in the garlic and cook for a few minutes.
- Pour in the clam juice, wine and Mutha Sauce.
- When the mixture is bubbling, add the clams.
- Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open and keep them warm. (Throw out any clams that don't open.).
- Boil and reduce the pan juices over high heat for about 8 minutes.
- Sprinkle in the red pepper and season up the sauce with Worcerstershire.
- Toss in the shrimp and scallops. Simmer until they're cooked and have just turned opaque, about 4 minutes.
- Swirl in the cream and basil.
- Return the clams to the pan and gently stir together all the shellfish.
- Sprinkle with parsley and serve steaming hot.
Nutrition Facts : Calories 410, Fat 17.4, SaturatedFat 3.1, Cholesterol 163.9, Sodium 717.6, Carbohydrate 17.6, Fiber 0.8, Sugar 4, Protein 33.8
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.
Provided by Betsy Carter
Categories Dinner
Time 14m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams
More about "scallop pan roast recipes"
BEST SCALLOP PAN ROAST | SAM THE COOKING GUY - YOUTUBE
From youtube.com
Author SAM THE COOKING GUYViews 84K
OUR BEST SCALLOP RECIPES | FOOD & WINE
From foodandwine.com
SHEET PAN GARLIC BUTTER SCALLOPS | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
ROAST SCALLOPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THE BEST EASY LEMON GARLIC BUTTER PAN FRIED SCALLOPS …
From sweetcsdesigns.com
HOW TO COOK SCALLOPS: EASY PAN-SEARED SCALLOPS RECIPE
From masterclass.com
RECIPE: SCALLOP PAN ROAST - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 40 secs
HOW TO PAN-FRY SCALLOPS - GREAT BRITISH CHEFS
From greatbritishchefs.com
PAN-SEARED SCALLOPS WITH LEMON BUTTER - ONCE UPON A CHEF
From onceuponachef.com
SILVER LEGACY CASINO SEAFOOD PAN ROAST - COPYKAT RECIPES
From copykat.com
PAN-SEARED SCALLOPS WITH LEMON BUTTER SAUCE - STREETSMART KITCHEN
From streetsmartkitchen.com
MONTAUK SCALLOP AND OYSTER PAN ROAST RECIPE - FOOD
From foodandwine.com
BAY SCALLOP PAN ROAST - ELEVATION TEN
From elevationten.com
BAY SCALLOP PAN ROAST - SCALLOP RECIPES - DELISH.COM
From delish.com
HOOKED ON FISH | FRESH | SIMPLE | SUSTAINABLE
From hookedonfishchicago.com
WORKDAY WINNER EASY DINNER IDEA: SHEET PAN SCALLOPS
From cleancuisine.com
MONTAUK SCALLOP AND OYSTER PAN ROAST - ANDREW ZIMMERN
From andrewzimmern.com
PAN-ROASTED SCALLOPS WITH SESAME SAUCE RECIPE | MYRECIPES
From myrecipes.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
From wholesomeyum.com
OVEN-ROASTED PATTY PAN SQUASH RECIPE - THE SPRUCE EATS
From thespruceeats.com
PAN SEARED SCALLOPS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
MONTAUK SCALLOP AND OYSTER PAN ROAST - OYSTER OBSESSION
From oyster-obsession.com
PAN SEARED SCALLOPS - BAKE IT WITH LOVE
From bakeitwithlove.com
CAST IRON SKILLET RECIPES: 31+ AMAZINGLY TASTY SKILLET RECIPES!
From bakeitwithlove.com
27 PAN ROAST RECIPES
From thepan-handler.com
SCALLOP ROAST RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PAN-ROASTED SCALLOPS WITH ROASTED SWEET POTATOES RECIPE - BON …
From bonappetit.com
SCALLOP PAN ROAST — SAM THE COOKING GUY
From thecookingguy.com
FOOD AND WINE'S BAY SCALLOP PAN ROAST - EVERYDAY COOKING …
From everydaycookingadventures.com
PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE RECIPE ...
From mygourmetconnection.com
RECIPE INFO CLAM SHRIMP & SCALLOP PAN ROAST
From grandmasrecipebox.com
SEARED SCALLOPS WITH PAN SAUCE — MARK BITTMAN
From markbittman.com
BAKED SCALLOPS - DINNER, THEN DESSERT | EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
PAN SEARED SCALLOPS (BROWNED BUTTER & GARLIC) - DINNER, THEN DESSERT
From dinnerthendessert.com
HOW TO MAKE PERFECT PAN-SEARED SCALLOPS WITH A BUTTERY SAUCE.
From familysavvy.com
PAN SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE
From thecozyapron.com
PAN SEARED SCALLOPS WITH ROASTED VEGETABLES RECIPE
From puravidamoms.com
SCALLOP ROAST RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PERFECT PAN SEARED SCALLOPS | RECIPE | KITCHEN STORIES
From kitchenstories.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love