Seared Butter Sea Scallops Recipes

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

SEARED SCALLOPS WITH GARLIC BUTTER

Steps:

• Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
• Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook 2-3 minutes or until golden brown.
• Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.
• Remove from heat and place on a plate to rest.
• Reduce heat to medium and wipe-out skillet with a paper towel.
• Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.
• Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
• Garnish with lemon wedges & parsley, serve immediately.

GARLIC BUTTER SEARED SCALLOPS

Steps:

• Thoroughly pat dry the scallops with paper towels.
• Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
• Season scallops on all sides with salt, pepper, and paprika.
• Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
• Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
• Cook scallops for 2 minutes, or until browned. Do not move them around.
• Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
• Remove scallops from pan and set aside.
• Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
• Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
• Add wine and cook for 2 minutes.
• Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
• Return scallops to the pan and spoon sauce over scallops.
• Garnish with parsley and lemon slices.
• Serve.

LEMON BUTTERED SEARED SCALLOPS

Steps:

• Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
• Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
• Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
• Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

SEARED SCALLOPS WITH GARLIC BUTTER

Steps:

• Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
• Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
• Remove the scallops from the pan. Melt the butter in the pan.
• Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
• Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.

PAN FRIED SCALLOP RECIPE

Steps:

• Remove the side muscle from the scallops (if still attached).
• Pat dry the scallops thoroughly with paper towels.
• Season the scallops with salt and pepper.
• In a large sauté pan or skillet, heat the olive oil over medium-high heat until sizzling. Add the scallops in a single layer. You may need to do this in batches to not overcrowd the pan.
• Lower the heat to medium and without moving them, allow the scallops to brown lightly and form a golden brown crust underneath. This should take about 2-3 minutes. Flip the scallops and brown lightly on the other side, about 2 minutes or until cooked through (they will look opaque with a golden crust). Remove scallops from the skillet and transfer them to a plate. Keep them warm.
• Melt 2 tablespoons of butter in the same pan. Add the garlic and cook, stirring for about a minute, making sure the garlic doesn't get brown.
• Add the wine and broth and with a wooden spoon scrape any browned bits from the bottom of the pan. Cook until the wine/broth mixture has reduced by half, about 2-3 minutes.
• Stir in the remaining butter, lemon juice and capers and turn the heat to low.
• Return the scallops to the pan and warm them up for about 2 minutes. Remove from the heat. Add the parsley and season to taste.
• Serve immediately with lemon slices.

SEARED SCALLOPS WITH LEMON BUTTER SAUCE

Steps:

• Pat scallops dry with a paper towel and sprinkle generously with salt and pepper.
• Melt butter in a large skillet set over medium high heat. Add thyme.
• Add scallops seasoned side-down and cook without disturbing for 3-4 minutes, until well browned.
• Flip scallops over and cook until browned, about 2-3 minutes. While scallops are cooking, spoon the butter over the tops to infuse more flavor.
• Squeeze lemon juice over the scallops and serve.

SEARED SCALLOPS WITH GARLIC BASIL BUTTER

Steps:

• Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
• Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
• While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
• Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
• Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE

Steps:

• With a paper towel, thoroughly dry all sides of scallops.
• Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
• In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
• Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
• Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
• During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

SEARED BUTTER SEA SCALLOPS

Steps:

• Rinse scallops and pat dry with a paper towel.
• Combine flour, salt, pepper and parsley.
• Heat a 12-inch skillet over medium high heat.
• Add 2 tbsp of butter or margarine and the garlic; cook and stir until butter is melted.
• Dredge scallops in flour mixture, add to skillet and cook, stirring frequently for 2-3 minutes or until scallops turn opaque.
• Remove scallops and add wine to skillet and stir for l minute.
• Drizzle wine mixture over scallops and serve.