Fried Portuguese Style Bay Scallops Recipes

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FRIED PORTUGUESE STYLE BAY SCALLOPS

This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here.

Provided by threeovens

Categories     Portuguese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Fried Portuguese Style Bay Scallops image

Steps:

  • Wash the scallops in cold water. Spread on paper towels to dry. Put flour in a small bowl. Toss scallops in flour to coat completely.
  • Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned. Add garlic and parsley and cook 30 seconds longer.
  • Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.

Nutrition Facts : Calories 399.2, Fat 23.9, SaturatedFat 14.8, Cholesterol 88.3, Sodium 796.2, Carbohydrate 28.3, Fiber 1, Sugar 0.3, Protein 17.3

1 lb fresh bay scallop
8 tablespoons butter
1 cup flour
1 teaspoon garlic clove, minced
3 tablespoons parsley, finely chopped
1/4 teaspoon salt
fresh ground black pepper
1/2 fresh lemon, juice of

PORTUGUESE STYLE SCALLOPS

Make and share this Portuguese Style Scallops recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Portuguese Style Scallops image

Steps:

  • Scallops cook quickly, so get the rice going first.
  • Cook the rice according to package direction, omitting salt and fat.
  • While the rice is cooking, sprinkle the scallops with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Heat 1 1/2 teaspoons oil in a 10 inch cast iron frypan (or heavy pan),over high heat until very hot, about 3 minutes.
  • Add half of the scallops, and cook for 2 minutes on each side or until browned.
  • Remove scallops from pan and keep warm.
  • Repeat the procedure with 1 1/2 teaspoons oil and remaining scallops.
  • Remove scallops from pan.
  • Stir in the port and lemon juice, scraping the pan to loosen browned bits.
  • Add the scallops, 3 tablespoons parsley and garlic, saute for 30 seconds over high heat.
  • Serve scallops over rice.
  • Sprinkle with 1 tablespoon parsley.

Nutrition Facts : Calories 310.4, Fat 4.9, SaturatedFat 0.7, Cholesterol 56.3, Sodium 281.6, Carbohydrate 28.4, Fiber 0.7, Sugar 1.8, Protein 30.9

1 cup uncooked instant rice
1 1/2 lbs sea scallops
1 tablespoon olive oil, divided
1/3 cup tawny port (or other sweet red wine)
2 tablespoons lemon juice
1/4 cup chopped fresh parsley, divided
5 garlic cloves, smashed

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