SEARED SCALLOPS WITH GARLIC BUTTER
These scallops are seared until golden brown and then covered in a garlic butter wine sauce!
Provided by Holly Nilsson
Categories Main Course
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 202 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 811 mg, Sugar 1 g, ServingSize 1 serving
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 10m
Yield Makes 4 servings, 3 large scallops each
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
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
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
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
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.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SEARED SCALLOPS WITH GARLIC BUTTER
These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!
Provided by Sara Welch
Categories Main
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving
GARLIC BUTTER SEARED SCALLOPS
Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!
Provided by Katerina | Diethood
Categories Appetizers Dinner Side Dish
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 4 scallops, Calories 208 kcal, Carbohydrate 8 g, Protein 14 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 548 mg, Fiber 1 g, Sugar 1 g
PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE
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
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
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