EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SCALLOPS SAUTéED WITH GARLIC
Make and share this Scallops Sautéed With Garlic recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Dry scallops gently with paper towel.
- Heat oil in medium pan.
- Add butter.
- While butter melts, dredge each scallop in flour on both sides.
- When butter is starting to foam, add scallops to pan.
- Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.
- When both sides are browned slightly, add garlic.
- Lower heat a little.
- Season with salt and pepper as desired, and cook about 2 minutes more.
- Stir or shake the pan so the garlic is all around the scallops.
- Serve.
SAUTéED SCALLOPS WITH GARLIC
You can make this with sea scallops or true bay scallops (which are rare and quite expensive); don't bother to try it with the tiny calicos, which are guaranteed to overcook and become rubbery. If you look at a sea scallop, you'll see a little stark-white hinge on one side; remove that if you have the time; it's much chewier than the rest of the meat. And if you're lucky enough to find scallops with their roe (it's red or beige; you'll know it when you see it), by all means use them here.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Put the oil and butter in a large nonstick skillet and turn the heat to medium-high; begin to dredge the scallops lightly in the flour. When the butter foam subsides, add the scallops swiftly but not all at once. Turn them individually, as they brown, allowing about 2 minutes per side. Season with salt and pepper as they cook.
- Once you have turned all the scallops, add the garlic and lower the heat a bit. Stir or, even better, shake the pan gently so the garlic cooks a bit and is distributed among the scallops. Garnish and serve.
- A venerable tradition: In step 1, use only 1 tablespoon butter or oil; in it, sauté about 1/4 cup bacon or pancetta over medium heat until crisp, 5 to 10 minutes; halfway through the cooking time, add 1/4 cup minced shallots. Quarter the scallops; do not dredge them in flour. Stir them into the bacon/shallot mixture and cook, stirring occasionally, for a couple of minutes, until stark white. Season to taste (omit the garlic), garnish, and serve.
- You can finish either the main recipe or the variation this way: Transfer the cooked scallops to a warm platter and turn the heat to high. Add 1 cup dry white wine (a really good one will not be wasted here) and cook, stirring and scraping the pan with a wooden spoon, until the wine is reduced by more than half and is syrupy and thick. Pour this over the cooked scallops, garnish, and serve.
SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
SAUTEED SCALLOPS WITH VEGETABLES
Provided by Andrea Webster
Categories Tomato Sauté Quick & Easy Wheat/Gluten-Free Vinegar Scallop Carrot Fall Cilantro Bon Appétit Washington, D.C.
Yield Serves 2
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.
SAUTEED SCALLOPS WITH ANGEL HAIR PASTA
This is a very quick and simple Scallop dish that can be prepared within 20 minutes. Don't be fooled, the flavors will have them thinking you have been slaving for hours.
Provided by Just Cher
Categories Low Cholesterol
Time 13m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse scallops in cold water, drain.
- Add butter to large skillet and melt over low heat.
- Add Scallops& cook over medium high heat 5 to 6 minutes, stirring constantly.
- Remove scallops using a slotted spoon and set aside.
- Add wine, lemon juice and chives to skillet.
- Cook over medium heat 2 minutes, stirring occasionally.
- Add garlic salt, garlic& pepper.
- Remove from heat.
- To serve, spoon sauce over drained pasta, spoon scallops over sauce and sprinkle with parsley.
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC
Make and share this Sauteed Scallops With Parsley and Garlic recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
- Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
- Wipe pan clean with a paper towel.
- Add butter to pan; reduce heat, and cook until butter melts.
- Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
Nutrition Facts : Calories 152.4, Fat 11.3, SaturatedFat 4.4, Cholesterol 35.1, Sodium 285.4, Carbohydrate 2.2, Fiber 0.2, Sugar 0.1, Protein 10.3
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
SAUTEED SCALLOPS WITH GARLIC AND TOMATOES
Make and share this Sauteed Scallops With Garlic and Tomatoes recipe from Food.com.
Provided by Oolala
Categories Lemon
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
- Roll scallops in flour.
- Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
- Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
- Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
- Serve with lemon wedges.
Nutrition Facts : Calories 661.7, Fat 40.6, SaturatedFat 14.3, Cholesterol 158.3, Sodium 685.5, Carbohydrate 14.1, Fiber 1.7, Sugar 2.6, Protein 58.9
SAUTéED SCALLOPS WITH BROWN BUTTER AND PRESERVED LEMON
This is a unique way of cooking scallops that keeps them soft and pillowy. Poaching them in a nonstick skillet encourages gentle cooking, so rather than only tasting caramelization, you can taste the unique flavor of preserved lemon and the sea. (Note: Makes 4 appetizers or 2 main servings.)
Provided by Melissa Clark
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a large, nonstick skillet over medium heat, melt the butter. Cook until the foam subsides and the butter solids turn a deep, nut brown, about 5 minutes. Remove the seeds from the preserved lemon and finely dice.
- Add the rosemary branches and chopped garlic to the butter and cook 30 seconds. Add the scallops, preserved lemon and a large pinch of salt. Lower the heat to medium-low. Cook, stirring, until scallops are just opaque, 2 to 4 minutes. Remove from the heat and let the scallops carry over off the heat for a few minutes.
- Season with additional salt, as needed, and pepper. Squeeze lemon juice over scallops and serve with chopped fresh herbs if you like.
BAKED SCALLOPS WITH GARLIC SAUCE
Make and share this Baked Scallops With Garlic Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
- Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
- Sprinkle with bread crumbs, parsley and reserved garlic sauce.
- Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
- Enjoy!
Nutrition Facts : Calories 303.4, Fat 13.5, SaturatedFat 7.6, Cholesterol 86.9, Sodium 534.8, Carbohydrate 13.1, Fiber 1, Sugar 1.4, Protein 31.7
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
SAUTEED SCALLOPS WITH GINGER
Categories Ginger Sauté Quick & Easy Wheat/Gluten-Free Scallop Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil and the butter over moderately high heat until the foam subsides, in the fat sauté the scallops, patted dry, for 30 seconds on each side, or until they are cooked through, and transfer them to a bowl. In the fat remaining in the skillet cook the gingerroot and the shallot over moderately low heat, stirring, until the shallot is softened and stir in the scallion, the scallops with any juice that has accumulated in the bowl, the lemon juice, and salt and pepper to taste.
More about "sauteed scallops with garlic recipes"
SAUTéED SCALLOPS WITH GARLIC BUTTER RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Rinse scallops in cold water; drain well. Sprinkle scallops with salt and pepper; toss gently in flour.
- Melt butter in a large skillet over low heat; add oil, stirring well. Add scallops, and sauté 6 to 7 minutes. Transfer scallops to a serving platter or individual serving bowls. Garnish with lemon wedges and parsley. Serve with Clarified Garlic Butter.
GARLIC BUTTER SEARED BAY SCALLOPS WITH LINGUINE - INSPIRED CUISINE
From inspiredcuisine.ca
SAUTEED SHRIMP AND SCALLOPS GARLIC BEST RECIPES
From findrecipes.info
GARLIC BUTTER SCALLOPS | CLASSIC BAKES
From classicbakes.com
GARLIC SCALLOPS (IN YUMMY GARLIC SAUCE!) - RASA MALAYSIA
From rasamalaysia.com
SAVORY SAUTEED SCALLOPS WITH CHERRY TOMATOES RECIPES
From recipes.servegame.org
GARLIC SOUP WITH SAUTéED SCALLOPS RECIPE - FOOD & WINE
From foodandwine.com
10 BEST SAUTEED SCALLOPS WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE KITCHEN
From forkinthekitchen.com
SAUTéED SCALLOPS WITH GARLIC RECIPES
From recipes.servegame.org
BUTTERY GARLIC SEARED SCALLOPS - I WASH YOU DRY
From iwashyoudry.com
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPES
From recipes.servegame.org
GARLIC BUTTER SCALLOPS - HEALTHY, DELICIOUS AND READY IN 6 MINUTES!
From primaverakitchen.com
LEMON BUTTER SAUTEED SCALLOPS (DONE IN 10 MINUTES!) - RASA …
From rasamalaysia.com
SAUTEED SCALLOPS WITH GARLIC - YUM GOGGLE
From yumgoggle.com
SAUTEED SCALLOPS WITH WITH LEMON MUSTARD SAUCE RECIPES
From recipes.servegame.org
BAY SCALLOPS WITH GARLIC RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAUTEED SCALLOPS IN WHITE WINE WITH SUN DRIED TOMATOES AND …
From recipes.servegame.org
PAN FRIED SCALLOPS WITH WHITE WINE GARLIC SAUCE - SIMPLY …
From simply-delicious-food.com
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
PERFECT SEARED SCALLOPS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SAUTEED BAY SCALLOPS RECIPES - THERESCIPES.INFO
From therecipes.info
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
SAUTEED BAY SCALLOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST SAUTEED SCALLOPS WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
From wholesomeyum.com
SEARED SCALLOPS WITH GARLIC BASIL BUTTER - INSPIRED TASTE
From inspiredtaste.net
SAUTEED SCALLOPS WITH GARLIC MUSHROOMS - THERESCIPES.INFO
From therecipes.info
SAUTéED SCALLOPS WITH ROSEMARY AND LEMON RECIPE - FOOD & WINE
From foodandwine.com
SAUTéED SHRIMP AND SCALLOPS RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
SAUTEED SEA SCALLOPS WITH SHALLOTS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO SAUTE SCALLOPS WITH WINE, BUTTER & GARLIC : ENTREE RECIPES
From youtube.com
You'll also love