Garlic Sea Scallops Recipes

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.

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.

Steps:

• In a skillet, heat oil over medium high heat, and cook the onions and garlic just to soften (don't let color), for about 2 minutes; add the scallops and lightly cook on one side for about 20 seconds, turn, let cook another 20 seconds, then remove and set aside.
• Add wine to skillet and let reduce 1 minute; stir in half and half and let that reduce so that it is a nice sauce consistency.
• Return scallops and add green onions, stirring until heated through.
• Serve scallops over rice pilaf, if desired, pouring sauce over all; garnish with chives or parsley.

Steps:

• Rinse the scallops under running water and pat dry.
• In a small bowl, prepare the cornstarch slurry (mix together the cornstarch and the 4 tbsps. water) and set aside.
• In a separate bowl, whisk together the chicken broth, oyster sauce, rice wine or sherry or rice vinegar, and sugar to form the sauce; set aside.
• Heat a wok or large skillet over medium-high to high heat; add the oil to the heated wok; when the oil is hot, add the garlic cloves and half the green onion; Stir-fry until the garlic is aromatic but not browned as that will give it a bitter edge.
• Add the red bell pepper and the scallops and stir-fry for about 2 minutes, taking care not to overcook the scallops. Add the sauce and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes.
• Give the cornstarch and water slurry a quick re-stir; add in the middle of the wok, stirring quickly to thicken; mix with the other ingredients.
• Stir in the remainder of the green onion and garnish with the chopped cilantro.
• Serve over rice.