Pan Seared Sea Scallops With Cider Sauce 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:

• 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:

• Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
• Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
• Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.

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.

Steps:

• Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
• Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
• Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
• Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
• Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
• Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
• In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.

Steps:

• For mascarpone cream:
• Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.
• For cider reduction:
• Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.
• For lentils:
• Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.
• Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.
• Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
• For scallops:
• Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.
• Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.
• Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.

Steps:

• With a paper towel, thoroughly dry all sides of scallops.
• Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
• In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
• Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
• Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
• During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

Steps:

• 1. Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate and stick it in the freezer. Heat a large skillet over medium-high heat for 3 or 4 minutes. Add the remaining 1 T of butter and the olive oil, and wait for the butter to melt. 2. Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer scallops to a plate. 3. Stir in the garlic, lemon juice and wine, and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary. 4. Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all. Makes 4 servings.

Steps:

• in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
• mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
• serve scallops and sauce immediately.

Steps:

• Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
• Preheat oven to 450 degrees.
• Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
• Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
• Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
• Add butter and spoon butter over scallops as "crusting" occurs.
• Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!

Steps:

• For the glaze: In a large saucepan, combine the apple cider, shallots, ginger, chile pepper and vinegar. Place over high heat until reduced to about 1/2 cup, about 15 minutes. Remove from heat, discard the chile, and season with salt and pepper. Set aside and keep warm.
• For the purée: Place a large saucepan over moderate heat. Add the canola oil and the cumin, and heat until shimmering. Add the shallots and ginger, and cook for 1 minute. Add the cauliflower trimmings and chicken stock. Bring to a boil and cover. Reduce heat to low and simmer for 5 minutes. Add Aleppo pepper and season with salt and pepper to taste. Transfer the trimmings to a food processor with about 1/2 the liquid. Process until smooth, adding liquid from the saucepan as needed to make a thick but pourable purée. Set aside and keep warm.
• For the roasted cauliflower: Place a medium skillet over moderate heat. Add the canola oil and the cauliflower and Romanesco broccoli. Stir, uncovered, until coated with oil, about 1 minute. Cover and continue to cook until beginning to soften, 4 to 5 minutes. Add the onion, ginger, rosemary and thyme. Stir, cover and cook for another 5 minutes. Season with salt and pepper to taste, and set aside.
• For the scallops: Pat scallops dry with a towel. Heat a skillet over high heat; when hot, turn heat off and add oil. After a moment, add the scallops and return to high heat. Cook until well seared on each side, about 3 minutes a side.
• Place some purée on one side of each of 4 plates. Top with the roasted cauliflower and broccoli. Place scallops on the other side. Drizzle with glaze.