Lemonpepperbayscallops Recipes

Steps:

• Rinse and dry scallops.
• Spread olive oil on the bottom of a saute pan, and add minced garlic. Heat garlic on medium in olive oil until oil is warm.
• Add scallops, and turn heat to medium-high. Season generously with salt and pepper.
• Keep the scallops moving for 4 minutes, or until opaque and tender. With one minute to go, squeeze lemon into the pan and continue to toss scallops around the pan.
• Serve right out of the pan, very hot.

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

Steps:

• Melt butter in skillet over medium heat.
• Add scallops and cook until almost opaque, about 2 minutes.
• Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
• Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
• Return scallops to skillet and stir until coated.
• Add dill and pepper and serve immediately.

Steps:

• Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
• Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
• Cover salmon with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
• Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
• Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
• Toss pasta with shrimp and Parmesan cheese.

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Steps:

• In a small bowl, combine the panko, butter, a pinch of salt and the cheese.
• In another small bowl, combine the thyme, garlic, lemon zest, a hefty pinch of black pepper and the cream.
• Divide the scallops between two individual gratin dishes. Pour half of the cream mixture over each dish of scallops, then sprinkle each evenly with the panko mix. At this point, the dishes can be wrapped and refrigerated for up to 24 hours, or baked immediately.
• Preheat oven to 400 deg F. Place the gratin dishes on a baking sheet and bake for 8 to 10 minutes, or until the cream is bubbling all over and the crumbs are browned.

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
• Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

Steps:

• Sauté onions in oil until transparent.
• Add garlic and continue cooking until onions start browning.
• Add sugar and continue cooking until onions are caramelized.
• Add sherry, capers, Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill bring to a simmer and simmer 10-15 minutes.
• Add scallops and cook until done. Be careful not to overcook.
• Remove scallops and set aside.
• Add cream and continue cooking until hot.
• To thicken mix cornstarch in a bit of water then add to sauce, cooking until desired thickness is reached.
• To serve. Ladle sauce over noodles and top with scallops. Sprinkle the top of the scallops with parsley and paprika.