PAN-SEARED SCALLOPS WITH SHERRY CREAM SAUCE
A luxurious and simple dish for one. Splurge on yourself and pick up the fresh scallops in your fish monger's display case, pair with pasta and a lovely glass of white wine and savor a day ending well.
Provided by Simply Luxurious
Time 15m
Number Of Ingredients 9
Steps:
- Choose the type of pasta you would like to pair with your scallops and sauce. Depending upon how long the pasta needs to cook to reach al dente, begin heating the water before you cook the scallops and cook the pasta while you cook the scallops and make the sauce. If however, you are cooking angel hair pasta, cook the pasta while you are making the sauce, and after you have cooked the scallops.
- Bring out the fresh scallops and pat them dry with a paper towel or clean kitchen towel. Season the scallops with salt and pepper.
- Using a small skillet over medium-high heat, melt the butter. Add the scallops, cooking 2-3 minutes on the first side. Do not fuss with them, just let them cook without touching them. You are wanting a nice, gentle sear. Flip to the second side and cook for 1-2 minutes. When they are opaque, but just and no more, remove them from the pan and set aside (cover with foil to keep them warm or place them somewhere warm).
- Remove the pan from the heat for a moment in order to add the minced shallot and celery seed. Sauté these two together for one minute off of the heat (the pan will still be hot). Return the pan to the heat with the sautéd shallot and celery seed combined, turn the pan to medium heat. Add the sherry and vinegar, cook until the liquid is reduced by half. Add the cream and bring the pan to a gentle simmer, reducing the sauce just enough to your preferred viscosity (thickness).
- Place the pasta in the dishes, pour the sauce over the pasta, placing the scallops on top of the pasta and sauce. Complete with a garnish, if desired, of chopped chives. Enjoy!
SCALLOPS IN GARLIC CREAM SAUCE
I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.
Provided by Northwestgal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
- Add the scallops; simmer for another 5 minutes.
- Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
- Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SCALLOPS IN SAGE CREAM FOR TWO
I didn't want to hide the ocean freshness of the scallops I bought on the dock from a local fisherman, so I used simple but perfect ingredients to showcase them. -Joan Churchill, Dover, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm. , In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened. , Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired.
Nutrition Facts : Calories 421 calories, Fat 29g fat (11g saturated fat), Cholesterol 110mg cholesterol, Sodium 439mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
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
SCALLOPS WITH CREAM AND BASIL
Steps:
- Put 4 tablespoons butter in skillet over medium-high heat. When foam subsides, add scallops; sprinkle with salt and pepper. Brown on both sides, adjusting heat so they brown nicely; they need not cook through. Remove them to a plate.
- Turn off heat, cool pan a bit and wipe out. Add remaining butter over medium heat. When it melts, add shallots, garlic, chili flakes and a little more salt and pepper. Cook about 2 minutes, or until shallots soften.
- Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
- Cook for about a minute, stirring in half the basil, until scallops are just firm. Taste and adjust seasoning, transfer to small bowls or plates with a bit of sauce, garnish with remaining basil, and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 21 grams, Sodium 426 milligrams, Sugar 2 grams, TransFat 1 gram
SCALLOPS IN CREAM SAUCE
Provided by Trish Hall
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the leeks nearly to the white part, with about 2 inches of green remaining; remove the outside layer. With a knife, make several cuts in the leeks so the sand will come out more easily when cleaned. Wash thoroughly.
- Chop the leeks; you should have about 1 1/4 cups. Slice the mushrooms. Melt 2 tablespoons of butter in a skillet. Add the leeks and saute over high heat. Add onion; shake the skillet to coat. Add salt, pepper, mushrooms, lemon juice, thyme sprigs and wine, and cook until most of the wine has evaporated. Add half-and-half. Stir and simmer.
- Using fingers, mix together the remaining tablespoon of butter (softened) and the cornstarch.
- Add scallops to the skillet. Cook over medium heat 2 minutes.
- Add the butter and cornstarch mixture to the skillet. Continue cooking and stirring. Add the parsley and blend. Remove thyme sprigs and serve.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 914 milligrams, Sugar 6 grams, TransFat 0 grams
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
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