How To Make Scallops Recipes
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.
HOW SCALLOPS ARE SUPPOSED TO BE MADE
Scallops don't need sauces or breading to be perfect. This method is fast, easy, healthy, and most of all, delicious! I love these scallops with some couscous or a simple pasta with olive oil, Parmesan, and basil/oregano. Enjoy!
Provided by mikey ev
Categories < 15 Mins
Time 10m
Yield 10 scallops, 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a large skillet over med-high to high heat; add oil.
- Pat down scallops with a paper towel to remove excess moisture.
- Sprinkle salt and pepper over one side of the scallops.
- Place scallops (seasoned side down) on the hot skillet.
- Do not touch, move, or tinker with the scallops at all.
- Sprinkle salt and pepper over the other side of the scallops.
- Cook scallops 3 to 5 minutes (depending on thickness) on each side or until caramel in color.
- Squeeze the lemon juice over the pan.
Nutrition Facts : Calories 113.1, Fat 7.1, SaturatedFat 1, Cholesterol 18, Sodium 294.2, Carbohydrate 2.9, Sugar 0.2, Protein 9.1
SIMPLEST BAY SCALLOPS
This recipe, adapted from "Fish: The Complete Guide to Buying and Cooking" by Mark Bittman, came to The Times in 1997, part of a greater piece on bay scallops. In season from November to March, he wrote, they're "best prepared as simply as possible," and made as they are here: with just a quick sear, a sprinkling of salt and some lemon wedges to let their flavor shine through.
Provided by Mark Bittman
Categories dinner, main course
Time 10m
Yield 4 appetizer or 2 small main-course servings
Number Of Ingredients 3
Steps:
- Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
- Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 0 grams, TransFat 0 grams
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