My Version Of 3 Minutetop Of Stove Bay Scallops Recipes

Steps:

• 1. Let the butter come to rooom temp. With an electric mixer combine the butter, garlic. shallot, bacon, parsley, lemon juice salt and pepper.
• 2. With the mixer running, add the olive oil. Stir in the bread crumbs.
• 3. Dry scallops with paper towels.
• 4. Put 1 tablespoon wine in each gratin dish. divide the scallops between dishes, Sprinkle with crumb mixture.
• 5. Bake in a pre heated 425° oven for 12 to 15 min.

Steps:

• Melt butter in large skillet.
• Add garlic.
• Toss in Scallops and cook for about 2 minutes, until scallops are opaque, don't overcook.
• Add lemon juice and toss.
• Mix in bread crumbs until scallops are well coated.

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

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.