SEARED SCALLOPS RECIPE BY TASTY
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
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 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.
SUGAR-SEARED SCALLOPS
This is a variation of a Recipezaar recipe for sugar-seared salmon (very tasty!). I decided to experiment with how I could make this recipe work with scallops because (1) I love the sweet, delicate taste of seared scallops; and (2) they were on sale. The results were great! I put them over rice, but you can put them over whatever you want... you can even put them over a nice romaine salad (you can chill the sauce and use it for dressing). Hope you enjoy, too. P.S. - I know it seems like this is an awful lot of butter to use, but you'll be making sauce with it, too.
Provided by Slapdash Gourmet
Categories Savory
Time 15m
Yield 12-15 scallops, 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the sugar, salt, and curry powder.
- In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly.
- As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides.
- If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops!
- Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet.
- Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce.
- Put the scallops over rice.
- Drizzle sauce over scallops.
- Sprinkle chopped cilantro over entire dish.
- Bask in the compliments you'll get from your dinner guests.
Nutrition Facts : Calories 546.1, Fat 28.1, SaturatedFat 16.7, Cholesterol 146.1, Sodium 1714.2, Carbohydrate 33.6, Fiber 0.7, Sugar 25.1, Protein 39.7
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
SIMPLY SEARED SCALLOPS
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
PAN SEARED SCALLOPS
I found this recipe in my weekly grocery circular. I love it because it is quick to cook and I normally have all the ingredients on hand minus the fresh Sea Scallops. I made this last night for supper and both my husband and I thought it was delicious! I did substitute Montreal steak seasoning for the blackened steak seasoning because that is what I had on hand.
Provided by Denise in NH
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- rinse scallops; pat dry.
- in a plastic bag combine flour and seasoning; add scallops; toss to coat.
- in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
- add spinach to skillet; sprinkle with water.
- cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
- add vinegar; toss to coat evenly.
- return scallops; heat through.
Nutrition Facts : Calories 145.3, Fat 4.3, SaturatedFat 0.6, Cholesterol 27.2, Sodium 502.4, Carbohydrate 10.4, Fiber 1.7, Sugar 1.5, Protein 16.1
More about "how to cook seared scallops recipes"
HOW TO COOK SCALLOPS: EASY PAN-SEARED SCALLOPS RECIPE ...
From masterclass.com
2.8/5 (57)Category DinnerCuisine AmericanTotal Time 10 mins
- Remove catch muscle if needed. Rinse scallops under cold water and thoroughly pat dry with paper towels or a clean kitchen towel. Season with salt and pepper.
- Heat grapeseed oil in a large stainless steel, non-stick, or cast iron skillet over medium-high heat. Test the pan’s heat by sprinkling a tiny bit of water in it—if the water evaporates on contact, the pan is ready.
- Place scallops in the pan in a single layer, leaving about an inch of space between each one and working in batches if necessary. The first scallop should sizzle on contact with the pan; if not, wait a few seconds for the pan to get hot before adding the rest.
- Cook scallops until golden brown on the bottom, about 2 minutes, then flip using tongs. (If the scallop doesn’t release easily, give it a few extra seconds in the pan.) Add butter, and swirl to coat scallops.
COOKING PERFECT SCALLOPS | GORDON RAMSAY - YOUTUBE
From youtube.com
Author Gordon RamsayViews 4.1M
RECIPE: HOW TO COOK: SEARED SCALLOPS | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 120 per servingTotal Time 50 mins
HOW TO COOK SCALLOPS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
Author Food Network Kitchen
SEARED SCALLOPS - BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK SCALLOPS ON THE GRILL? (STEP BY STEP)
From howtocookguides.com
THE FOOD LAB: HOW TO SEAR SCALLOPS - SERIOUS EATS
From seriouseats.com
HOW TO REHEAT SCALLOPS (WITHOUT TURNING THEM INTO DRY ...
From cookgem.com
HOW TO COOK SCALLOPS • TWO SCALLOP RECIPES & VIDEO • TWO ...
From twopurplefigs.com
SCALLOP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO SEAR SCALLOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO COOK - PAN SEARED SCALLOPS
From pansearedscallops.com
SEA SCALLOPS AND POTATOES - THERESCIPES.INFO
From therecipes.info
HOW TO COOK PERFECTLY SEARED SCALLOPS | FOOD 101 | WELL ...
From youtube.com
BEST SEARED SCALLOPS - FOOD RECIPES - UNDER 10 MIN.
From foodrecipesearch.com
RECIPE: HOW TO COOK: SEARED SCALLOPS - FOOD NEWS
From foodnewsnews.com
BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS
From mungfali.com
SEARED SCALLOPS - HOW TO COOK SCALLOPS PERFECTLY WITH A ...
From fifteenspatulas.com
WHAT TO SERVE WITH SCALLOPS (23 SIDE DISHES +RECIPES ...
From thekitchencommunity.org
SEARED SCALLOPS WITH SUN-DRIED TOMATO CREAM SAUCE RECIPE ...
From eatingwell.com
COOKING 101...HOW TO COOK PERFECT SEARED SCALLOPS - GIRL ...
From girlandthekitchen.com
PAN SEARED SCALLOPS - HEALTHYISH FOODS
From healthyishfoods.com
PERFECTLY SEARED SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
HOW TO COOK SEARED SCALLOPS WHAT! - SWAGH.COM
From swagh.com
SEARED SCALLOPS - AHEAD OF THYME
From aheadofthyme.com
HOW TO COOK SCALLOPS: A GUIDE TO COOKING SCALLOPS - TODAY
From today.com
HOW TO COOK SCALLOPS AND BACON — BUT NOT WRAPPED - THE NEW ...
From nytimes.com
PAN-SEARED SCALLOPS WITH ASPARAGUS STIR-FRY- HOW TO COOK ...
From tasteasianfood.com
SCALLOPS TEMPERATURE GUIDE - IZZYCOOKING
From izzycooking.com
SEARED SCALLOPS - FOOD NETWORK
From foodnetwork.co.uk
BEST PERFECTLY SEARED SCALLOPS RECIPES | QUICK AND EASY ...
From foodnetwork.ca
EASY SEARED BUTTERY SCALLOPS - EAT SIMPLE FOOD
From eatsimplefood.com
HOW TO MAKE SCALLOPS - CHOWHOUND
From chowhound.com
PAN-SEARED SCALLOPS WITH ASPARAGUS STIR-FRY- HOW TO COOK ...
From asianfoodfiesta.com
SEAFOOD SALAD WITH SCALLOPS : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
SIZZLING SEARED SCALLOPS | SEAFOOD RECIPES | JAMIE OLIVER ...
From jamieoliver.com
PERFECT PAN SEARED SCALLOPS - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
HOW TO COOK SCALLOPS - THE PIONEER WOMAN
From thepioneerwoman.com
SEARED SCALLOPS WITH NEWBURG SAUCE | MRFOOD.COM
From mrfood.com
RECIPE: HOW TO COOK: SEARED SCALLOPS - FOOD NEWS
From foodnewsnews.com
CLASSIC SEARED SCALLOPS RECIPE (STEPS + VIDEO!) | HOW TO ...
From howtocook.recipes
You'll also love