SCALLOPS WITH APPLE PAN SAUCE RECIPE - (4.2/5)
Provided by á-9182
Number Of Ingredients 7
Steps:
- Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4-inch cubes. Add to bowl. Set aside. Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm. Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
SCALLOPS WITH APPLE PAN SAUCE
Categories Shellfish Sauté Quick & Easy Low Cal Dinner Apple Seafood Scallop Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4" cubes. Add to bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
GRILLED SCALLOPS APPLE CIDER BEURRE BLANC
Steps:
- Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter.
- Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown.
- Place apple slices on plate. Place scallops on apples and pour sauce over the top.
PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE
Categories Low Fat Quick & Easy Wheat/Gluten-Free Apple Bacon Scallop Fall Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
- Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
- Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.
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
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
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
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- Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4-inch cubes. Add to bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
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