SCALLOPS WITH SORREL BUTTER
Sorrel is a wonderfully pungent, tart spring green that takes well to rich and sweet ingredients. Here, it's melted into a garlicky, buttery pan sauce and served with seared scallops. One thing to note: as sorrel cooks, it dims from bright green to olive drab in color. But a garnish of chives - with the chive blossoms if you can get them - will perk things up considerably. If you can't find sorrel, you can make this dish with watercress or spinach, though you may need to add a squirt of lemon juice at the end to balance the flavors.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, one pot, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high. Melt 2 tablespoons butter in skillet. Season scallops with salt and pepper; place in pan in a single layer. Cook without moving until bottoms are golden brown, 2 to 3 minutes. Do not turn. Transfer scallops to a plate.
- Return pan to medium heat. Add garlic and cook 10 seconds. Stir in vermouth and scrape up any browned bits from bottom of pan. Stir in remaining 1 tablespoon butter and the sorrel; season lightly with salt and pepper.
- Return scallops to pan, seared side up. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes. Sprinkle in chives and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 468 milligrams, Sugar 0 grams, TransFat 0 grams
SCALLOPS WITH ARUGULA, LENTILS, AND BUTTER BEANS
Steps:
- Toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
- Heat a nonstick skillet over high heat. Cook scallops in hot skillet until browned, about 3 minutes per side. Reduce heat to medium and transfer scallops to a bowl.
- Cook and stir garlic in the same skillet until fragrant, about 30 seconds. Add butter beans, lemon juice, and Italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. Stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
- Pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. Season with salt and black pepper.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 32.8 g, Cholesterol 68.5 mg, Fat 8.2 g, Fiber 9 g, Protein 39.5 g, SaturatedFat 1 g, Sodium 631.4 mg, Sugar 2.5 g
SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS
This is a total rip-off from Gourmet mag, so I don't take any credit for it. I only know I like it!
Provided by A la Carte
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 450°F.
- Heat 2 Tbsp butter in a large heavy skillet over medium heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm.
- Puree remaining 4 Tbsp butter with garlic, parsley, and snails. Season with salt and pepper.
- Put scallops in gratin dishes. Season with salt and pepper, then dot each with 1 tsp snail/garlic butter.
- Bake in the middle of the oven until scallops are just cooked through, about 9 minutes.
- Serve topped with leeks and sprinkle with chives and remaining parsley.
Nutrition Facts : Calories 290.8, Fat 18.2, SaturatedFat 11.1, Cholesterol 70.5, Sodium 147.6, Carbohydrate 18.4, Fiber 2.2, Sugar 4.5, Protein 14.6
SCALLOPS WITH SNAIL-GARLIC BUTTER AND LEEKS
Categories Food Processor Garlic Shellfish Dinner Scallop Leek Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main-course) servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Heat 2 tablespoons butter in a large heavy skillet over moderate heat until foam subsides. Stir in leeks and season with salt. Reduce heat to low and cook leeks, covered, stirring occasionally, until tender, about 10 minutes. Remove from heat and keep warm, covered.
- Purée remaining 4 tablespoons butter, garlic, 2 tablespoons parsley, and chopped snails in a food processor. Season with salt and pepper.
- Put 1 scallop in each shell and arrange in a shallow baking pan. (Alternatively, arrange scallops about 1 inch apart in gratin dish.) Season scallops with salt and pepper, then dot each with 1 teaspoon snail-garlic butter. Bake in middle of oven until scallops are just cooked through, about 7 minutes (9 to 11 minutes if using gratin dish).
- Serve scallops topped with leeks and sprinkled with chives and remaining tablespoon parsley.
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
SCALLOPS WITH "SNAIL" BUTTER
Steps:
- FOR SNAIL BUTTER: Finely chop parsley and garlic together. Place in a bowl, add butter and zest, and mash together with a fork until well combined. FOR SCALLOPS: Generously season scallops with salt and pepper. Heat a large cast-iron pan over high heat until quite hot. Add oil and then scallops, slowly feeding them into pan, being careful not to crowd pan or lower the temperature of it; as scallops form a crusty brown sear on the bottom, 3 to 4 minutes, move them on top of each other and add more to the pan. When all scallops are browned on one side, remove pan from heat and dot scallops with snail butter. Place skillet in oven for 5 minutes to melt butter and cook scallops through. Transfer scallops and butter to bowl with mache, add lemon juice, toss, and serve immediately, with crusty bread to sop up buttery juices.
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