Scallops D Aulon Recipes

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

Ingredients

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

SCALLOPS WITH MELON RELISH

Scallops with Melon Relish image

Enjoy these seafood kabobs partnered with the flavors of fresh, summer fruits.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h36m

Yield 8

Number Of Ingredients 9

Ingredients

3 cups finely chopped cantaloupe (1 1/2 medium)
3 cups finely chopped honeydew melon (1 1/2 small)
6 tablespoons chopped fresh cilantro
1/4 cup finely chopped shallot (2 large)
1/4 cup lemon juice
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
2 pounds sea scallops

Steps:

Mix all ingredients except scallops; reserve 4 cups. Mix remaining melon relish and the scallops in glass or plastic bowl. Cover and refrigerate scallop mixture and 4 cups reserved relish separately at least 1 hour but no longer than 24 hours.
Set oven control to broil. Spray broiler pan rack with cooking spray. Remove scallops from marinade; discard marinade. Thread scallops on twelve 11-inch skewers. Place on rack in broiler pan. Broil with tops about 4 inches from heat 3 minutes; turn. Broil about 3 minutes longer or until scallops are white.
Serve reserved 4 cups relish over scallops.

Nutrition Facts : Calories 95, Carbohydrate 10 g, Cholesterol 20 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 450 mg

EASY SEARED SCALLOPS

Easy Seared Scallops image

Unlock the buttery, nutty taste of bay scallops by searing them quickly and then simmering them in a simple white wine reduction.

Provided by Ellie

Categories Scallop Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound sea scallops, patted dry
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ tablespoons olive oil
¼ cup minced shallots
2 cloves garlic, minced
½ cup dry white wine
3 tablespoons minced fresh parsley

Steps:

Season scallops with salt and pepper.
Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 8.5 g, Cholesterol 68.5 mg, Fat 6.2 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 0.7 g, Sodium 476.7 mg, Sugar 0.7 g

SCALLOPS D AULON

Scallops D Aulon image

Make and share this Scallops D Aulon recipe from Food.com.

Provided by Jetjouster

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

12 large diver scallops, rinsed and dried
3/4 cup butter, divided
3 ounces heavy cream
1/8 cup Chardonnay wine
2 cups fresh spinach leaves, spine removed
1/8 cup lemon juice
1/4 teaspoon sea salt, pink Himalayian
1/4 teaspoon black pepper
1/4 cup mozzarella cheese, grated thin

Steps:

Melt 1 stick of butter in saute' pan over medium heat. Add spinach and coat. Saute just until dark but not limp, add wine and deglaze. Add cream and turn down heat to low. Not letting boil, saute' 2-3 minutes and remove from heat. Preheat oven to broil.
Heat flat griddle on grill to very high heat, somewhere over 600. Melt butter off heat or on stove. Add lemon to taste. Pour over scallops, Salt and pepper to taste, rub to coat.
Sear over very high heat >1minute per side, remove immeditately.
Divide and place in ramakins, top with spinach, spooning in the sauce as desired. Top with mozzarella, place in bottom rack of broiler untill well melted.

Nutrition Facts : Calories 445.9, Fat 44.7, SaturatedFat 28, Cholesterol 138.5, Sodium 690.3, Carbohydrate 3.6, Fiber 0.4, Sugar 0.5, Protein 8.3

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