Sea Scallops With Almond Sauce Recipes

SEARED SCALLOPS WITH BROWN BUTTER, CAPERS, AND TOASTED ALMOND SAUCE

Steps:

• Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
• In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
• Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

SEA SCALLOPS WITH ALMOND SAUCE

Steps:

• Combine oil and half the butter in a large skillet, preferably nonstick, and turn heat to medium-high. Sprinkle scallops with salt and cayenne. When butter foam subsides, add scallops to pan, one at a time (or all at once if you're using bay scallops), and turn heat to high. Cook about 2 minutes, or until one side browns, then turn and brown other side for a minute or two longer. (If you like scallops more well done, cook a couple of minutes more.)
• Remove scallops to a plate, and keep warm. Add nuts to skillet over high heat, and cook, stirring, a minute or two, until dark brown. Add wine, and cook, stirring occasionally, until reduced to a syrup, about 5 minutes. Add remaining butter; when sauce has thickened, pour over scallops. Garnish with parsley if desired.

SCALLOPS WITH ALMONDS

Steps:

• Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
• Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

Steps:

• Sprinkle scallops with salt and pepper.
• Melt 3 tablespoons butter in very large skillet over medium-high heat. Cook butter until beginning to brown, about 2 minutes. Add scallops; cook 2 minutes per side. Transfer scallops to plate; tent with foil. Melt remaining butter in same skillet over medium-high heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 2 minutes. Stir in lemon juice and any accumulated scallop juices. Bring mixture to boil; season with salt and pepper. Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates. Spoon sauce over and serve.

SEA SCALLOPS WITH SAUCE MEUNIERE

Steps:

• Rinse scallops in cold water; pat dry with paper towels.
• In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
• Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
• Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
• Add the wine and cook for 1 minute more.
• Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
• Serve hot with a generous squeeze of fresh lemon.

SKILLET SEA SCALLOPS

Steps:

• Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
• Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
• Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

PAN-SEARED SCALLOPS WITH CHAMPAGNE GRAPES AND ALMONDS

Steps:

• Sprinkle scallops with salt and pepper.
• Melt 2 tablespoons butter in very large skillet over medium-high heat.
• Cook butter until beginning to brown, about 2 minutes.
• Add scallops, cook 2 minutes per side.
• Transfer scallops to plate, tent with foil.
• Melt remaining butter in same skillet over miduim-high heat.
• Add shallots and grapes, saute until shallots are golden, stirring occasionally, about 2 minutes.
• Stir in lemon juice and any accumulated scallop juices.
• Bring mixture to a boil, season with salt and pepper.
• Stir in almonds and parsley.
• Place 4 scallops on each of 4 plates.
• Spoon sauce over and serve.