PAN SEARED SEA SCALLOPS
Make and share this Pan Seared Sea Scallops recipe from Food.com.
Provided by hannahs dad
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
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!
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.
PAN SEARED SCALLOPS
Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.
Provided by GaylaJ
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll scallops in bread crumbs.
- Put olive oil and butter in a large skillet; stir and heat until hot.
- Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
- Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
Nutrition Facts : Calories 195.4, Fat 7.7, SaturatedFat 2.6, Cholesterol 35.1, Sodium 735.2, Carbohydrate 15.2, Fiber 1.1, Sugar 1.2, Protein 16
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
QUICK PAN-SEARED 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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
PAN SEARED SEA SCALLOPS WITH ORANGE BRAISED SHALLOTS
From the Chef at Citrine, Disney's Grand Floridian Resort, Orlando. These are absolutely scrumptious.
Provided by CCinSC
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dry scallops well and season with salt and pepper.
- Heat olive oil in large saute pan until smoking then add the scallops.
- Don't overcrowd them.
- Brown well.
- Let cook over medium high heat until done, about 5-8 minutes.
- Keep Warm.
- In non-aluminum pan bring orange juice and concentrate to boil.
- Lower heat and simmer for 5 minutes.
- Set aside.
- In a saute pan, heat olive oil until almost smoking.
- Add the shallots, browning them well on all sides.
- Add orange juice mixture and chicken stock, cover.
- Let simmer over moderate heat until shallots are nearly cooked through.
- Remove shallots and let the remaining liquid reduce uncovered to about one cup.
- Swirl in butter and serve immediately over shallots and scallops.
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE
Steps:
- Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
- Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
- In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
- On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.
SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC
Steps:
- Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
- Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
- Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.
SEARED SEA SCALLOPS
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 1h21m
Yield 2 servings
Number Of Ingredients 29
Steps:
- In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
- In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
- Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
- Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
- Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.
PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE
These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy
Provided by Shawn C
Categories Asian
Time 9m
Yield 4 serving(s)
Number Of Ingredients 11
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.
PAN SEARED SCALLOPS
This is a BHG recipe that I just had to share. Scallop and Spinach lovers will go wild! This makes a lovely warm weather dinner with a loaf of bread and glass of wine.
Provided by Michelle S.
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw scallops if they are frozen.
- Rinse scallops and pat dry with paper towel.
- In a large ziploc bag mix the flour and cajun seasoning.
- Add scallops, toss, coating well.
- In a large skillet over medium heat warm the oil.
- Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
- Remove scallops from skillet, keep warm.
- Add spinach to skillet and sprinkle with water.
- Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
- Drizzle spinach with vinegar and toss well to coat.
- Add scallops and heat throughly.
- Sprinkle with bacon pieces.
- Serve.
PAN SEARED SCALLOPS
I found this recipe in my weekly grocery circular. I love it because it is quick to cook and I normally have all the ingredients on hand minus the fresh Sea Scallops. I made this last night for supper and both my husband and I thought it was delicious! I did substitute Montreal steak seasoning for the blackened steak seasoning because that is what I had on hand.
Provided by Denise in NH
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.3, Fat 4.3, SaturatedFat 0.6, Cholesterol 27.2, Sodium 502.4, Carbohydrate 10.4, Fiber 1.7, Sugar 1.5, Protein 16.1
SAUTEED SEA SCALLOPS WITH SHALLOTS
My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color.
Provided by Dawnab
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter and oil in a large skillet.
- Season flour with salt and pepper and toss sliced scallops in it.
- Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
- Remove scallops to serving platter with slotted spoon.
- Sauté shallots in same oil 5-6 minutes.
- DO NOT BROWN.
- Remove shallots and sprinkle them over scallops.
- KEEP WARM.
- Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
- Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.
More about "pan seared sea scallops with orange braised shallots recipes"
PAN-SEARED SCALLOPS WITH CITRUS SAUCE - FEASTING AT HOME
From feastingathome.com
5/5 (4)Total Time 20 minsCategory MainCalories 275 per serving
SEARED SCALLOPS WITH BLOOD ORANGE-SHALLOT SAUCE
From finecooking.com
PAN-SEARED SCALLOPS WITH SAUTéED ORANGES RECIPE
From houseandhome.com
EASY PAN-SEARED SCALLOPS WITH SHALLOTS AND WHITE WINE …
From floatingkitchen.net
SEARED SCALLOPS RECIPE | BON APPéTIT
From bonappetit.com
PERFECT PAN-SEARED SCALLOPS (WITH A SIMPLE PAN SAUCE)
From afamilyfeast.com
PAN-SEARED SCALLOPS WITH ORANGE GINGER SAUCE - DEL'S …
From delscookingtwist.com
SEARED SCALLOPS RECIPE WITH ORANGE RUM SAUCE
From ciaoflorentina.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat until very hot. Season the scallops with the salt and pepper. Add half the scallops to the pan and cook until browned, about 1 minute. Turn and cook until browned on the second side and just done, about 2 minutes longer. Remove from the pan. Add the remaining tablespoon oil to the pan and repeat with the remaining scallops. Wipe out the pan.
- In the same pan, melt the butter over moderate heat. Add the scallions and cook, stirring, for 1 minute. Add the vermouth and orange zest. Cook until the sauce thickens slightly, about 2 minutes. Add the scallops and warm until just heated through, about 1 minute.
PALEO PAN SEARED SCALLOPS WITH SAUTEED ORANGES | GRASS FED GIRL
From grassfedgirl.com
PAN-SEARED SCALLOPS WITH LEMON BUTTER - ONCE UPON A CHEF
From onceuponachef.com
PAN-SEARED SCALLOPS WITH SAUTéED ORANGES - WILLIAMS-SONOMA
SEARED SCALLOPS WITH BLOOD ORANGE GASTRIQUE AND FRIED SHALLOTS
From snixykitchen.com
PAN SEARED SCALLOPS - HOUSE OF NASH EATS
From houseofnasheats.com
DELICIOUS PAN SEARED SCALLOPS - FIT FOODIE FINDS
From fitfoodiefinds.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - SHELLFISH RECIPES
From delish.com
PAN SEARED SCALLOPS - HEALTHYISH FOODS
From healthyishfoods.com
PAN-SEARED SCALLOPS A CHEF’S HOME FAVORITE - ORANGE COUNTY REGISTER
From ocregister.com
PAN SEARED SEA SCALLOPS RECIPE | PBS FOOD
From pbs.org
PAN SEARED SEA SCALLOPS WITH ORANGE BRAISED SHALLOTS
From fishofsea.blogspot.com
PAN-SEARED SCALLOPS WITH SHALLOT THYME FINISHING BUTTER - WEGMANS
From shop.wegmans.com
SEARED SCALLOPS IN BLOOD ORANGE SAUCE - PERFECTLY PROVENCE
From perfectlyprovence.co
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER - WHOLESOME YUM
From wholesomeyum.com
PAN-SEARED SEA SCALLOPS WITH ORANGE SAUCE | WEGMANS
From shop.wegmans.com
HOW TO PERFECTLY PAN SEAR SCALLOPS - HELL'S KITCHEN
From hellskitchenrecipes.com
PAN-SEARED SCALLOPS WITH ASPARAGUS STIR-FRY - TASTE OF ASIAN FOOD
From tasteasianfood.com
SEARED SCALLOPS WITH ORANGE AND VERMOUTH - BIGOVEN.COM
From bigoven.com
PAN SEARED SEA SCALLOPS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
PERFECT PAN SEARED SCALLOPS (BUTTERY CARAMELIZED SEA SCALLOPS)
From bakeitwithlove.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #seafood #easy #dinner-party #stove-top #dietary #scallops #shellfish #equipment
You'll also love