Scallopssautedwithgarlic Recipes

EASY GARLIC-LEMON SCALLOPS

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.

SCALLOPS AU GRATIN

Steps:

• In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.

SCALLOPS SAUTéED WITH GARLIC

Steps:

• Dry scallops gently with paper towel.
• Heat oil in medium pan.
• Add butter.
• While butter melts, dredge each scallop in flour on both sides.
• When butter is starting to foam, add scallops to pan.
• Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.
• When both sides are browned slightly, add garlic.
• Lower heat a little.
• Season with salt and pepper as desired, and cook about 2 minutes more.
• Stir or shake the pan so the garlic is all around the scallops.
• Serve.

SAUTEED SCALLOPS WITH GARLIC AND TOMATOES

Steps:

• Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
• Roll scallops in flour.
• Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
• Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
• Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
• Serve with lemon wedges.

SCALLOPS WITH SPICY GARLIC SAUCE

Steps:

• Cook asparagus in medium saucepan of boiling salted water 1 minute. Drain.
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are tender, about 5 minutes. Add onion; stir 1 minute. Add soy sauce, sake, hon-dashi and cayenne; simmer until sauce thickens slightly, about 3 minutes. Remove pan from heat.
• Melt remaining 2 tablespoons butter in heavy medium skillet over high heat. Season scallops with salt and pepper. Add scallops to skillet and sauté until almost cooked through, about 3 minutes. Add asparagus and toss until heated through, about 1 minute. Add sauce and simmer 1 minute.
• Divide between 2 plates and serve.