Scallops With Shiitakes Lemon And Parsley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SEARED SCALLOPS WITH A LEMON-PARSLEY SAUCE



Seared Scallops With a Lemon-Parsley Sauce image

Provided by Olga's Flavor Factory

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 9

¾ lb sea scallops
salt, pepper
1-2 Tablespoons oil
½ Tablespoon butter or oil
1 small shallot, minced
1 Tablespoon fresh parsley, minced
juice from one lemon
2-4 Tablespoons olive oil
salt, pepper

Steps:

  • Blot the scallops dry with paper towels. Season with salt and pepper on both sides.
  • Heat ¾-1 Tablespoon of oil in a nonstick skillet on high heat. Add the scallops and cook the scallops until golden brown on both sides, about 2-3 minutes per side.
  • You might have to cook the scallops in two batches. You don't want them to be too close together, or they will steam instead of sear and start eeking out liquid.
  • It's very important not to touch the scallops until they are ready to turn, so that the scallops get that awesome sear. Set the scallops aside.
  • Add the butter to the skillet over medium heat. Add the shallot, season with salt and pepper and cook for 3-5 minutes, until tender.
  • Add the parsley, lemon juice and olive oil. Season with salt and pepper.
  • Serve the scallops with the sauce.

SEARED SCALLOPS WITH LEMON AND BACON



Seared Scallops with Lemon and Bacon image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 slices bacon (about 2 ounces), cut into 1/2-inch pieces
1 1/2 pounds sea scallops, muscle removed (see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons finely chopped flat-leaf parsley leaves

Steps:

  • Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
  • Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
  • Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

SCALLOPS WITH SHIITAKE AND OYSTER MUSHROOMS RECIPE - (3.9/5)



Scallops with Shiitake and Oyster Mushrooms Recipe - (3.9/5) image

Provided by á-25087

Number Of Ingredients 12

1/4 pound fresh shiitake mushrooms
1/4 pound oyster mushrooms
3 tablespoons butter, plus more for scallops
Salt and freshly ground pepper
3 scallions, diagonally sliced
3 slices fresh ginger
1/2 cup dry white wine
1/2 cup chicken broth
10 large sea scallops [3/4 pound total or a little more]
flour for dredging
canola oil
fresh chopped parsley, for garnish

Steps:

  • Prepare mushrooms. Gently brush away any dirt on mushrooms with a dry wad of paper towel. Remove stems from shiitakes [they can be tough] and slice mushroom caps into halves or thirds, depending on size. Carefully pull apart oyster mushrooms into individual petals. Slice the largest ones in half lengthwise. Melt 3 tablespoons of butter in a large nonstick lidded skillet over medium heat. Sauté the shiitake and oyster mushrooms for 5 minutes, or until they are browned, stirring occasionally and sprinkling them lightly with salt and pepper as they cook. Add the scallions, ginger and wine. Cook the mixture, tossing or stirring, until the wine is almost evaporated. Add the broth. Reduce heat to medium low, cover the pan and let the mushrooms stew until they are soft, about 10 to 15 minutes. Uncover the pan and remove the ginger slices. This can be done up to four hours in advance. Reheat before proceeding. Prepare scallops. Rinse scallops carefully to remove any grit. If your scallops have white, sinewy looking pieces on the side, trim them off with a sharp knife; this is the foot that attached it to the shell. Blot scallops dry with paper towels and arrange on plate with flat sides up. Season with salt and pepper. Immediately before plopping them in the skillet to brown, dredge the flat tops and bottoms lightly in flour. In a nonstick skillet, brown the scallops in a mix of canola oil and butter over high heat, about 2 minutes. Transfer the scallops, browned side up, to the pan with the hot mushrooms. Cover the pan, turn off the heat and let the scallops finish cooking in the residual heat of the pan, 2 minutes or so. Divide the scallops on two plates. Spoon the mushroom mixture around the scallops and sprinkle with chopped parsley and serve.

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

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

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

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

SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY



Scallops With Shiitakes, Lemon And Parsley image

Provided by Molly O'Neill

Categories     lunch, one pot, main course

Time 10m

Yield Four servings

Number Of Ingredients 7

4 teaspoons unsalted butter
12 large shiitake mushrooms, stemmed and thinly sliced
1 1/2 pounds sea scallops
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
Freshly ground pepper to taste
2 tablespoons chopped Italian parsley

Steps:

  • Melt 3 teaspoons of butter in a large nonstick skillet over medium heat. Add the shiitakes and saute until soft, about 5 minutes. Add the scallops and cook until lightly browned and just cooked through, about 1 minute per side. Add 1 teaspoon of butter and toss to coat. Stir in the lemon juice, salt, pepper and parsley. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 678 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO



Seared Scallops with Parsley and Scallion Pesto image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 cup tightly packed fresh curly parsley leaves
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced scallions
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
16 medium dry diver sea scallops (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
1 pound small white button mushrooms, stemmed and thinly sliced
2 shallots, minced
2 cloves garlic, minced
1/4 cup dry vermouth
1 lemon, halved

Steps:

  • Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
  • Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
  • Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
  • Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
  • Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
  • Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.

SCALLOPS WITH LEMON GARLIC AND PARSLEY



Scallops With Lemon Garlic and Parsley image

Make and share this Scallops With Lemon Garlic and Parsley recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lemons
1/2 cup chopped fresh parsley
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/2 lb sea scallops, trimmed
1/2 cup dry vermouth
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Grate zest from lemons. In a small bowl combine lemon zest, parsley and garlic. Set aside.
  • In large frying pan, melt butter. Add scallops and cook 2 minutes on each side. Add vermouth and heat, 1-2 minutes.
  • Remove from heat. Season with salt and pepper. Add half of the gremolata and toss together. Serve with remaining gremolata.

Nutrition Facts : Calories 187.8, Fat 12.9, SaturatedFat 4.7, Cholesterol 28.9, Sodium 425.5, Carbohydrate 6.3, Fiber 1.1, Sugar 1, Protein 7.6

VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC



Veal Scallops with Parsley, Lemon and Garlic image

Categories     Beef     Citrus     Garlic     Herb     Sauté     Wheat/Gluten-Free     Lemon     Veal     Fall     Bon Appétit

Yield 2 Servings; can be doubled

Number Of Ingredients 6

3 tablespoons minced fresh parsley
1 1/2 teaspoons grated lemon peel
1 large garlic clove, minced
1 1/2 tablespoons butter
1/2 pound veal scallops (about 2 large)
1/3 cup dry vermouth

Steps:

  • Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
  • Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.

SAUTEED SCALLOPS WITH PARSLEY AND GARLIC



Sauteed Scallops With Parsley and Garlic image

Make and share this Sauteed Scallops With Parsley and Garlic recipe from Food.com.

Provided by dicentra

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

16 large sea scallops (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped fresh flat-leaf parsley
2 garlic cloves, minced

Steps:

  • Sprinkle scallops with salt and pepper.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
  • Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
  • Wipe pan clean with a paper towel.
  • Add butter to pan; reduce heat, and cook until butter melts.
  • Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.

Nutrition Facts : Calories 152.4, Fat 11.3, SaturatedFat 4.4, Cholesterol 35.1, Sodium 285.4, Carbohydrate 2.2, Fiber 0.2, Sugar 0.1, Protein 10.3

SEARED SEA SCALLOPS WITH FRESH FAVA BEAN PUREE AND SHIITAKE MUSHROOMS



Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 30m

Yield Eight servings

Number Of Ingredients 10

5 pounds fresh fava beans, shelled
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup heavy cream
2 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
4 teaspoons olive oil
1 pound shiitake mushrooms, stemmed and thinly sliced
1 1/2 pounds sea scallops
1 tablespoon fresh lemon juice
4 teaspoons coarsely chopped Italian parsley

Steps:

  • Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
  • Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
  • Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
  • Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 23 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 1028 milligrams, Sugar 28 grams, TransFat 0 grams

GRILLED SEA SCALLOP AND SHIITAKE SKEWERS



Grilled Sea Scallop and Shiitake Skewers image

Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Scallops

Time 55m

Yield 4

Number Of Ingredients 10

7 ounces shiitake mushrooms, stems removed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 pound sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
8 wooden skewers

Steps:

  • Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
  • Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
  • Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 10.7 g, Cholesterol 68.5 mg, Fat 14.6 g, Fiber 1 g, Protein 30.4 g, SaturatedFat 1.9 g, Sodium 736.7 mg, Sugar 1 g

More about "scallops with shiitakes lemon and parsley recipes"

PAN SEARED SCALLOPS WITH LEMON PARSLEY PASTA - ABRA'S …
pan-seared-scallops-with-lemon-parsley-pasta-abras image
2019-12-13 Sear for 1 1/2 minutes on each side or until very lightly golden brown. Remove scallops from pan and set aside. In the same skillet, add the additional olive oil and butter. Reduce heat to medium and add the shallots, …
From abraskitchen.com


LEMON BUTTER SCALLOPS - DAMN DELICIOUS
lemon-butter-scallops-damn-delicious image
2015-03-14 Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
From damndelicious.net


SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPE
sauteed-scallops-with-parsley-and-garlic image
Step 1. Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 …
From myrecipes.com


SEARED SCALLOPS WITH SHIITAKES - RACHAEL RAY IN SEASON
seared-scallops-with-shiitakes-rachael-ray-in-season image
Transfer to a plate. Add 1 tsp. EVOO to the skillet. Add the scallops; cook, turning once, until browned and firm to the touch, 5 minutes. Transfer to 4 plates; tent with foil. Step 3. Lower the heat to medium; add 1/3 cup water, the …
From rachaelraymag.com


PAN SEARED SCALLOPS WITH LEMON BUTTER RECIPE
pan-seared-scallops-with-lemon-butter image
2022-04-24 Lemon Butter Sauce. Pat scallops dry and season with salt and pepper all over. Mince the parsley and garlic and set aside. Add the olive oil to a 12-inch cast iron skillet and bring to medium-high heat. Once skillet is hot, add …
From kitchenswagger.com


PARSLEY AND GARLIC SCALLOPS - PALEO LEAP
parsley-and-garlic-scallops-paleo-leap image
Preparation. Preheat skillet over medium heat. Season the scallops with the paprika, sea salt and freshly ground black pepper to taste. Drizzle the olive oil in the skillet, add the garlic and stir 1 to 2 minutes. Add the scallops and cook …
From paleoleap.com


CLASSIC LEMON BAKED MAINE SEA SCALLOPS - CHERYL …
classic-lemon-baked-maine-sea-scallops-cheryl image
2015-12-16 The recipe for Lemon Baked Maine Sea Scallops is a classic: simple, low in fat, and delicious. The lemon juice and zest provide a nice punch of acidity to cut the richness of the scallops, the wine poaches them perfectly, …
From cherylwixsonskitchen.com


SEARED SCALLOPS WITH LEMON-SPINACH PASTA - SARAH J. HAUSER
2015-07-14 Heat a large skillet to medium high heat. Add 2 tablespoons of olive oil. When the pan and the oil are nice and hot, add the scallops. Sear each scallop for about 2 minutes, and then flip over and sear the other side for about 2 minutes. Remove the scallops, set aside on a plate and cover with foil.
From sarahjhauser.com


PAN SEARED SCALLOPS WITH LEMON PASTA - SANDRA VALVASSORI
2021-02-02 Cook the scallops: Place a large skillet over medium high heat. Once hot, add the oil to the pan. When the oil is shimmering, but not smoking, add scallops to the pan, keeping them about an inch apart. Cook scallops for about 2 minutes, without moving or touching them. Flip and cook for another 2 minutes.
From sandravalvassori.com


LEMON GARLIC SCALLOPS W/ PARMESAN PEARL COUSCOUS - FEEDING THE …
2022-01-27 To a saucepan add the pearl couscous, water and 1 tablespoon of olive oil. Bring the couscous to a boil and then reduce the heat to low. Cook and stir periodically for 8-12 minutes until the water is absorbed. While the couscous is cooking, prepare the scallops. Pat the scallops dry with a paper towel.
From feedingthefrasers.com


SEARED SCALLOPS WITH LEMON-HERB RICE | SOUTHERN LIVING
Step 2. While rice cooks, cut remaining 4 tablespoons butter into pieces. Place butter and lemon slices in a microwavable bowl. Microwave on HIGH until butter is almost melted, 30 to 40 seconds. Stir until melted; remove and discard lemons. Cover lemon butter to keep warm. Step 3. Rinse scallops; pat dry.
From southernliving.com


SEARED SCALLOPS WITH GARLIC, LEMON & PARSLEY - ERRIGAL BAY
Add scallops and fry over a medium heat for 1 minute on each side. Add butter and garlic into the pan; continue to cook for 1 more minute. Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley. Remove scallops and serve drizzled with the juices from the pan.
From errigalbay.com


PAN SEARED SCALLOPS WITH LEMON GARLIC BUTTER - SIZZLEFISH
2019-06-26 1/2 cup Chopped Fresh Parsley; Instructions. Using paper towels, pat the scallops dry. Sprinkle the scallops with salt and pepper on both sides. Evenly and thoroughly dust the scallops with cornstarch. Heat a large skillet over medium-high heat. Add the oil to the pan and allow to heat up. When the oil is hot, place the scallops in the pan ...
From sizzlefish.com


SEARED SCALLOPS WITH GARLIC, LEMON & PARSLEY - ERRIGAL BAY
Heat olive oil in a frying pan over a medium heat. Add scallops and fry over a medium heat for 1 minute on each side. Add butter and garlic into the pan; continue to cook for 1 more minute. Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley. Remove scallops and serve drizzled with the juices from ...
From errigalbay.com


SEARED SCALLOPS WITH GARLIC, LEMON AND PARSLEY
Heat olive oil in a frying pan over a medium heat. Add scallops and fry over a medium heat for 1 minute on each side. Add butter and garlic into the pan; continue to cook for 1 more minute. Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley. Remove scallops and serve drizzled with the juices from ...
From bordbia.ie


SAUTéED SCALLOPS WITH LEMON, PARSLEY AND GEORGIA PECANS
Rinse and pat-dry scallops. Lightly season with salt. Roll scallops in flour, then toss in colander to shake off excess flour. Heat oil in large skillet over high heat. When hot (but not smoking) add scallops and sauté quickly, tossing frequently until golden and nearly cooked through – about 4 to 5 minutes. Reduce heat to low. Add pecan mixture and cook 2 minutes. Remove to serving …
From georgiapecans.org


SEARED SCALLOPS WITH GARLIC-PARSLEY BUTTER RECIPE
Heat oil in a 10- to 12-inch nonstick frying pan over medium-high heat. Add scallops and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut to test), about 4 minutes total. Transfer scallops to a plate; cover with foil to keep warm. 2. Add 1/2 tablespoon butter, garlic, and shallot to pan.
From sunset.com


SEARED SCALLOPS WITH LEMON, GARLIC AND PARSLEY LINGUINE
Once both sides have been seared, remove the scallops and turn the heat down to very low. Add 1 tablespoon of the butter and, when melted, tip in the garlic and leave to cook for about a minute, just until it goes golden (you don’t want it to burn). Pour in the white wine to deglaze the pan and then add the lemon juice.
From livingnorth.com


PAN-SEARED SCALLOPS WITH LEMON BUTTER - CULINARY HILL
2021-08-26 Place in an oven-safe dish, sprinkle with water if dry, and cover with foil. Heat for 10 to 15 minutes or until the scallops reach an internal temperature of 165 degrees. Reheat on the stove: Bring the scallops to room temperature for at least 20 minutes. Over medium-low heat, melt 1-2 teaspoons butter.
From culinaryhill.com


SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY RECIPE
Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
From foodnewsnews.com


PAN SEARED SCALLOPS WITH LEMON BUTTER - LIFE, LOVE, AND GOOD FOOD
2021-02-05 Flip and cook on the other side for 1 to 2 minutes, until nicely browned. Transfer the scallops to the serving plates, arranging 3 scallops on top of each mound of arugula. Remove the hot pan from the heat and drop in the butter, stirring until just melted. Stir in the lemon juice and parsley. Ladle the lemon butter sauce over the scallops and ...
From lifeloveandgoodfood.com


SCALLOPS WITH SHIITAKES, LEMON AND PARSLEY - DINING AND COOKING
Ingredients 4 teaspoons unsalted butter 12 large shiitake mushrooms, stemmed and thinly sliced 1 ½ pounds sea scallops 1 tablespoon fresh lemon juice ¾ teaspoon kosher salt Freshly ground pepper to taste 2 tablespoons chopped Italian parsley Nutritional Information Nutritional analysis per serving (4 servings) 190 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 …
From diningandcooking.com


SCALLOPS WRAPPED WITH PROSCIUTTO AND LEMON PARSLEY BUTTER
2010-12-07 Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest. Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley.
From insimoneskitchen.com


SAUTéED SCALLOPS WITH GARLIC BUTTER, LEMON AND PARSLEY
Preheat grill to a medium heat. In a frying pan, add 1 tbsp of vegetable oil over a high heat. Place the scallops down into the pan and reduce the heat to medium. Cook for 1-2 minutes, until the scallops start to turn a golden colour. Flip the scallops and add the butter hearts to the pan. Allow to melt, and sprinkle the breadcrumbs on top of ...
From seafoodbysykes.com


CREAMY GARLIC SCALLOPS (LEMON PARMESAN SAUCE) - COOKED BY JULIE
2021-02-19 Add the heavy cream, lemon zest, parmesan cheese, Italian seasoning, salt, and pepper. Reduce the heat to medium and cook the sauce until thickened. It should take about 5-6 minutes. Place the scallops back into the skillet and spoon the sauce over the scallops. Cook for about 30 seconds and garnish with fresh parsley, if desired.
From cookedbyjulie.com


EASY PAN SEARED SCALLOPS WITH LEMON - BRIGHT ROOTS KITCHEN
2019-08-09 Reduce the heat to medium and squeeze in the lemon juice. Use a whisk to scrape off any tasty scallop bits into the lemon olive oil sauce and simmer for 1 minute. Turn off the heat and add the scallops back to the pan. Top with fresh chopped parsley (optional). Enjoy!
From brightrootskitchen.com


RECIPE: SAUTEED SCALLOPS WITH LEMON, PARSLEY AND GEORGIA PECANS ...
1 1/2 pounds bay scallops Flour to dredge 1 tablespoon olive oil 1 tablespoon lemon juice In food processor, combine pecans, parsley, garlic, zest of lemon and 1/8 teaspoon salt. Process briefly until chunky puree. Set aside. Rinse and pat-dry scallops. Lightly season with salt. Roll scallops in flour, then toss in colander to shake off excess ...
From recipelink.com


PAN-SEARED LEMON BUTTER SCALLOPS - LENA'S KITCHEN
Transfer the cooked scallops to a plate or surrounded in foil. Repeat until all scallops are cooked. Reduce the heat to low. Add the butter, garlic, lemon juice, and capers to the pan. Stir and scrape up the brown bits on the bottom of the pan for 1-2 minutes. Stir in the chopped parsley, then remove from the heat.
From lenaskitchenblog.com


LEMON AND BASIL SCALLOPS - RICARDO
With the rack in the middle position, preheat the oven to 375°F (190°C). In a skillet over high heat, heat 1 tbsp of the remaining butter and 1 tbsp (15 ml) of the olive oil. Sear half of the scallops at a time for 1 minute on each side. Season with salt and pepper. Set aside on a baking sheet. Repeat with the remaining butter, oil and scallops.
From ricardocuisine.com


SCALLOPS IN SHIITAKES RECIPE | MYRECIPES
Step 1. Preheat oven to 450°. Advertisement. Step 2. Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the pepper into the mushroom caps. Place 1 scallop half into each mushroom cap. Spoon 1/4 teaspoon pesto onto each scallop half. Bake the mushrooms at 450° for 10 minutes or until the scallops are done.
From myrecipes.com


CREAMY LEMON GARLIC SCALLOPS – MESS IN THE KITCHEN
2021-02-03 How to make creamy lemon garlic scallops. Prep: Season the scallops with salt and pepper. Heat a skillet over medium-high heat. Add the oil and butter to the skillet. Once the butter has melted and begins to bubble, add the scallops. Sear: the scallops for 1-2 minutes per side, or until golden brown. Remove the scallops and set them aside on a ...
From messinthekitchen.com


SEARED HEARTS OF PALM SCALLOPS WITH CAULIFLOWER PUREE | SHIITAKE …
2021-06-28 1. Slice the hearts of palm into 1-inch thick rounds. Place them in a bowl the the dulse or kelp powder, shiitake powder, lemon juice, and vegetable stock. 2. Cover and store in the fridge to marinate for 6 - 12 hours. The longer you can allow the mixture to sit, the more flavorful it will become. 3.
From shiitakejapan.com


SHIITAKE AND TOMATO SCALLOPS - DELICIOUS LIVING
2005-04-28 Juice of 1 lemon. 7-10 sun-dried tomatoes, packed in oil, drained and sliced. 1/4 cup white wine. 2 large cloves garlic, minced or pressed. 1 tablespoon dried parsley. Salt and pepper, to taste. 3 tablespoons capers. 1 pound bay scallops. 5-6 leaves fresh kale. 1 cup arame (a dried sea vegetable) 1 clove garlic, pressed. 2 teaspoons olive oil ...
From deliciousliving.com


BAY SCALLOP RECIPE WITH LEMON, GARLIC AND CAPERS
2022-02-11 Instructions. Preheat broiler to high with rack on the top shelf. Heat olive oil and garlic in a small saute pan over medium heat, until it turns pale gold. Add dried scallops, a pinch of salt and turn up the heat to medium high. Cook, stirring frequently, for no more than 5 minutes, or until scallops are almost cooked.
From thisishowicook.com


SEARED SCALLOPS WITH GARLIC, LEMON PARSLEY | SCALLOP RECIPES
Add scallops and fry over a medium heat for 1 minute on each side. Add butter and garlic into the pan; continue to cook for 1 more minute. Remove the pan from the heat, and squeeze ½ lemon over the scallops and sprinkle in the parsley. Remove scallops and serve drizzled with the juices from the pan. Chefs Notes
From kerryfish.com


Related Search