LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
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
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
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 FRIED SCALLOPS AND BACON
A very easy starter and very tasty! The scallops are cooked in the fat and juices from the bacon and they take on a lovely browned colour.
Provided by Jan-Luvs2Cook
Categories Very Low Carbs
Time 7m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- The amount of scallops depends on their size, and of course, how much you want to eat!
- Scallops (no shell) with their roe if you can get them, as the nice orange colour of the roe looks good and more important it tastes good!
- Streaky bacon is best because of the fat in it. You want about 3 or 4 rashers each.
- Fry the bacon in a pan over a moderate heat until nice and brown and only just starting to get crispy.
- With the bacon still in the pan, add the scallops and move them about in the pan to get them nicley coated with all the pan juices. They will only take a couple of minutes to cook.
- It's as simple as that! Serve immediately.
Nutrition Facts : Calories 364.2, Fat 31.1, SaturatedFat 10.2, Cholesterol 66, Sodium 663, Carbohydrate 1.9, Protein 18
EASY FRIED SCALLOPS
I experimented with some ways to cook scallops one night with my family. This was everyone's favorite and it has become a regular dish at our family fry nights. If serving as a main dish, make twice as many servings as people (about 8 scallops per person).
Provided by MBeau
Categories Seafood Shellfish Scallops
Time 19m
Yield 3
Number Of Ingredients 6
Steps:
- Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
- Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl.
- Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated.
- Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
Nutrition Facts : Calories 769.1 calories, Carbohydrate 84.7 g, Cholesterol 82.6 mg, Fat 30.6 g, Fiber 2.7 g, Protein 36.7 g, SaturatedFat 6.2 g, Sodium 1914.8 mg, Sugar 8.1 g
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
FRIED SCALLOPS FOR FOUR
This is based on a recipe from Paula Boyer Rougny's, Happiness Is A Kitchen in Maine. She says you may optionally "Skip the flour step and sauté scallops in sizzling olive oil. Drain on paper towels, serve with tartar sauce."
Provided by mersaydees
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Use whole small (bay) scallops or sliced large (sea) scallops.
- Rinse and pat scallops dry.
- Roll in flour mixed with the Old Bay seasoning. Shake off excess.
- Sauté in a butter-oil mix.
- Bay scallops will be done in two minutes, sea scallops (if left whole) take longer.
- Sprinkle with parsley and serve with lemon wedges.
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