Seared Butter Sea Scallops Recipes

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LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

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.

PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER



Pan Seared Scallops Recipe With Garlic Butter image

Learn how to sear scallops in just 10 minutes! This EASY pan fried sea scallops recipe has a perfect golden crust and savory garlic butter sauce.

Provided by Maya Krampf

Categories     Main Course

Time 10m

Number Of Ingredients 9

16 large Sea scallops ((thawed in the fridge if frozen; ~1 lb))
1 tsp Sea salt
1/4 tsp Black pepper
1 tbsp Olive oil
2 tbsp Salted butter ((softened))
1 tbsp Lemon juice
2 cloves Garlic ((minced))
1/2 tbsp Fresh thyme ((leaves))
1/2 tbsp Fresh parsley ((chopped))

Steps:

  • In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
  • Pat the scallops dry with paper towels. Season both sides with salt and pepper.
  • Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
  • Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
  • Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

Nutrition Facts : Calories 166 kcal, Carbohydrate 2.1 g, Protein 17.3 g, Fat 10.2 g, SaturatedFat 4.1 g, TransFat 0.2 g, Cholesterol 15.1 mg, Sodium 632.1 mg, Fiber 0.3 g, Sugar 0.3 g, ServingSize 1 serving

SIMPLY SEARED SCALLOPS



Simply Seared Scallops image

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Provided by Stephanie Karek

Categories     Seafood     Shellfish     Scallops

Time 9m

Yield 3

Number Of Ingredients 6

12 sea scallops, tough muscles removed
½ lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

Steps:

  • Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
  • Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON



Sea Scallops With Brown Butter, Capers and Lemon image

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

Provided by Alex Witchel

Categories     easy, quick, appetizer, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

Steps:

  • Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
  • Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
  • To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED SEA SCALLOPS



Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

Steps:

  • In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  • Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
  • Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER



Seared Sea Scallops With Ginger-Lime Butter image

Day-boat scallops, the kind that are dry-packed (never frozen or dosed with preservatives), are what you want for this decadent but very simple dish. The scallops are seared on cast iron, but gradually, for a crisp, well-browned surface that intensifies their natural sweetness. Ginger, lime and hot pepper enhance the rich meatiness of all fresh seafood, and here especially so. A roasted sweet potato and a pile of blanched bok choy complete this quintessentially elegant, fast-food meal.

Provided by David Tanis

Categories     dinner, for two, main course

Time 1h

Yield 2 servings

Number Of Ingredients 10

4 baby sweet potatoes (or use 2 larger sweet potatoes)
4 to 6 large dry-packed fresh sea scallops, about 12 ounces
Salt and pepper
3 tablespoons unsalted butter, at room temperature
1 tablespoon grated peeled ginger
1 fresh hot red chile pepper, finely chopped
Zest and juice of 1 lime
Olive oil, for searing
8 ounces baby bok choy, washed, leaves separated and stems discarded (or use spinach or chard leaves)
2 tablespoons roughly chopped cilantro, for garnish (optional)

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.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 23 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 811 milligrams, Sugar 6 grams, TransFat 1 gram

SEARED BUTTER SEA SCALLOPS



Seared Butter Sea Scallops image

I just found out that I love scallops. I had them a couple of times and wasn't sold on them . I tried this recipe and now I love them! I didn't use wine ( had none Sprinkled with a little lemon instead.

Provided by nancy 1

Categories     Healthy

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea scallops
2 tablespoons butter or 2 tablespoons margarine
3 garlic cloves, minced
2 tablespoons dry white wine
1 tablespoon fresh parsley, finely chopped
1/8 teaspoon salt
1/2 teaspoon coarsley ground pepper
1/2 cup flour

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.

Nutrition Facts : Calories 436.3, Fat 13.6, SaturatedFat 7.5, Cholesterol 105.6, Sodium 596.6, Carbohydrate 31.5, Fiber 1.1, Sugar 0.3, Protein 41.9

PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE



Pan-Seared Sea Scallops With Browned Butter Sage image

This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!

Provided by MarthaStewartWanabe

Categories     Savory

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea scallops, colossal (approximately 8 at 2 inches in diameter)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sage, fresh, chiffonade (roll leaves into a bunch and chop into thin strips)

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.

Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29

SEARED SCALLOPS



Seared Scallops image

Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 5m

Number Of Ingredients 5

Coconut oil
Scallops
Coarse salt
Wilted spinach
Pinch of freshly grated nutmeg

Steps:

  • Heat a skillet over medium-high heat; swirl in just enough coconut oil to coat bottom. Pat scallops dry, season with coarse salt, and add to skillet. Cook, undisturbed, until browned on bottom, 1 to 2 minutes. Flip, season with coarse salt, and cook until browned and cooked through but still pink in center, 1 to 2 minutes. Serve with wilted spinach and a pinch of freshly grated nutmeg.

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From bellyfull.net


THE GOOD DISH BUTTER-BASTED SCALLOPS WITH SAGE & POMEGRANATE
Seared to golden brown perfection. 4. Enjoy one of the best parts of summer with this delicious seafood recipe. Scallops are seared to golden brown before being basted in butter and garnished with sage and pomegranate seeds. Chef Josh Capon suggested serving it with a warm butternut squash puree and aged balsamic vinegar for the perfect dish.
From gooddishtv.com


PAN SEARED SEA SCALLOPS RECIPE - CHEF BILLY PARISI
2021-05-21 Season the scallops on both sides with salt and pepper. Heat some oil in a large frying pan until it is smoking. Quickly add the scallops along with butter and cook for 90 seconds. Flip the scallops over and cook for a further 30 to 45 seconds. Remove the scallops and make the butter sauce.
From billyparisi.com


SEARED SCALLOPS RECIPE - PETITE GOURMETS
2022-04-28 Directions. Rinse scallops under cold water thoroughly and dry with a paper towel. If any, remove the small side muscles of the clam. Season with salt and pepper to taste. Heat the olive oil in a large skillet over medium-high heat. Pour a bit of water into the pan to control the temperature of the oil.
From petitegourmets.com


BEST PAN SEARED OR PAN FRIED SCALLOP RECIPE - LEMON BLOSSOMS
2021-02-09 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 …
From lemonblossoms.com


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Top Asked Questions

How do you cook scallops in Land O Lakes butter?
Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. Remove scallops from pan to a plate. Add Land O Lakes® Butter with Olive Oil & Sea Salt to skillet and let melt. Stir in garlic and cook until fragrant, about 30 seconds.
How do you cook scallops in sauce?
Remove Scallops and reserve warm. Add about ¼ cup dry white wine to hot pan and simmer until reduced by half, about 1-2 minutes. Add butter and "swirl" pan to melt and create sauce. Turn heat down slightly, do not boil! Add chives and fresh squeezed lemon juice. Coat scallops with sauce, top with lemon zest, and serve.
How to cook pan-seared scallops?
Our delicious pan-seared scallops are quick, elegant, and super fresh. Serve them as a fancy entree or topper for salads or pasta! Pat the scallops dry with a paper towel and season them with salt on both sides. Preheat a pan over medium-high heat with oil until it's sizzling hot. Add the scallops into the pan.
How do you cook scallops in a cast iron skillet?
Heat a large, cast iron or stainless steel skillet over medium-high heat and add olive oil. Sear scallops for 2 to 3 minutes per side, until browned and scallops are cooked through. Remove scallops from pan to a plate. Add Land O Lakes® Butter with Olive Oil & Sea Salt to skillet and let melt.

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