Pan Seared Scallops With Lemon Recipes

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:

• Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.

Steps:

• Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
• Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
• Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
• Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
• Pour mixture through fine strainer and discard solids.
• Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
• Preheat oven to 200C/400°F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
• Toss scallops in bowl with salt and pepper.
• Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
• Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
• Transfer scallops to rimmed baking sheet and bake about 3 minutes.
• While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
• Divide sauce among plates and arrange scallops and coral atop sauce and serve.

Steps:

• Heat a large skillet over medium heat and fry the bacon pieces until golden and crisp, about 5 minutes. Reserve the bacon fat in the skillet and transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
• Meanwhile, arrange the scallops so they lay flat and are evenly spaced on a plate. Pat them completely dry with a paper towel. Season the scallops with salt and pepper.
• Cook the scallops, undisturbed, over high heat until they are golden brown on the bottom, about 3 minutes. Flip the scallops and cook for 1 minute more. Turn off the heat, add the lemon zest and juice, parsley and reserved bacon pieces and toss to combine. Divide the scallops among 4 plates or a serving platter and serve immediately.

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:

• Heat a medium saucepan over medium-high heat.
• Coat pan with cooking spray.
• Add onion to pan; saute 3 minutes.
• Stir in pasta, broth, wine, and thyme; bring to a boil.
• Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
• Stir in chopped chives and lemon juice.
• Keep warm.
• Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
• Serve with pasta mixture.
• Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.

Steps:

• Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
• Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
• Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over 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.

Steps:

• Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
• Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
• Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
• What to drink:
• Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.