BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
- Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
- Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
- Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
- Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
- Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.
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
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
VEAL SCALLOPS WITH PARSLEY, LEMON AND GARLIC
Categories Beef Citrus Garlic Herb Sauté Wheat/Gluten-Free Lemon Veal Fall Bon Appétit
Yield 2 Servings; can be doubled
Number Of Ingredients 6
Steps:
- Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
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
SAUTED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND PARSLEY
Categories Fruit Herb Onion Shellfish Tomato Sauté Dinner Seafood Scallop Summer Healthy Parsley Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.
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.
More about "sauteed scallops with parsley and garlic recipes"
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
4/5 (7)Calories 241 per serving
- 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.
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC BUTTER - ERECIPE
From erecipe.com
BAY SCALLOPS WITH GARLIC RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAUTéED SCALLOPS - THE MIDNIGHT BAKER
From bakeatmidnite.com
SAUTéED SCALLOPS WITH GARLIC BUTTER, LEMON AND PARSLEY
From seafoodbysykes.com
SAUTéED SCALLOPS WITH GARLIC AND PARSLEY - THE LOCAL CATCH
From thelocalcatch.com
RECIPE: SAUTEED SCALLOPS WITH LEMON, PARSLEY AND GEORGIA PECANS ...
From recipelink.com
SAUTéED SCALLOPS WITH PARSLEY AND GARLIC, EGG AND PEAS FRIED RICE
From karmafitfood.com
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE BEST RECIPES
From recipesforweb.com
SAUTéED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS, AND …
From bonappetit.com
SCALLOPS WITH GARLIC AND PARSLEY RECIPE | EAT SMARTER USA
From eatsmarter.com
PARSLEY AND GARLIC SCALLOPS - PALEO LEAP
From paleoleap.com
SAUTEED SEA SCALLOPS WITH GARLIC & PARSLEY SERVED WITH SHADES OF …
From savoringthethyme.com
SEARED SCALLOPS WITH GARLIC-PARSLEY BUTTER - I CAN COOK THAT
From icancookthat.org
RECIPES | SCALLOPS WITH GARLIC-PARSLEY BUTTER - WOLF GOURMET
From wolfgourmet.com
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPE
From crecipe.com
GARLIC SAUTEED SCALLOP - RECIPES | COOKS.COM
From cooks.com
SAUTEED SCALLOPS, SALMON AND PRAWNS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SAUTEED SCALLOPS WITH PARSLEY AND GARLIC
From cookinglight.com
SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON RECIPE - BON APPéTIT
From bonappetit.com
LEMON GARLIC SCALLOPS W/ PARMESAN PEARL COUSCOUS - FEEDING THE …
From feedingthefrasers.com
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC | MYRECIPES ... RECIPE
From crecipe.com
FIVE & DINE: HOW TO COOK SAUTEED SCALLOPS & PARSLEY & GARLIC …
From myrecipes.com
SAUTéED SCALLOPS WITH CHERRY TOMATOES, GREEN ONIONS & PARSLEY
From milesfarmersmarket.com
SEARED SCALLOPS WITH GARLIC-PARSLEY BUTTER RECIPE - SUNSET
From sunset.com
SCALLOPS WITH GARLIC & PARSLEY - RECIPE | COOKS.COM
From cooks.com
SCALLOPS WITH GARLIC-PARSLEY BUTTER - SUB-ZERO
From ca.subzero-wolf.com
GARLIC SOUP WITH SAUTéED SCALLOPS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
SAUTEED SCALLOPS WITH PASTA RECIPES - THERESCIPES.INFO
From therecipes.info
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPE - FOOD NEWS
From foodnewsnews.com
GARLIC BUTTER SEARED BAY SCALLOPS WITH LINGUINE - INSPIRED CUISINE
From inspiredcuisine.ca
PAN SEARED SCALLOPS RECIPE WITH GARLIC - WHOLESOME YUM
From wholesomeyum.com
SAUTéED SCALLOPS WITH LEMON, PARSLEY AND GEORGIA PECANS
From georgiapecans.org
BUTTERY GARLIC SEARED SCALLOPS - I WASH YOU DRY
From iwashyoudry.com
10 BEST SAUTEED SCALLOPS WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
SCALLOPS WITH GARLIC AND PARSLEY RECIPE - BBC FOOD
From bbc.co.uk
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #seafood #dietary #low-carb #scallops #low-in-something #shellfish
You'll also love