SAVORY SEA SCALLOPS IN WHITE WINE SAUCE
This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!
Provided by polly salama
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy skillet over high heat.
- When oil begins to smoke add scallops.
- Sear each side for one minute or until each side is golden brown.
- Add 1/2 cup of wine and lower heat to medium.
- Simmer for 2 minutes.
- Remove scallops from pan.
- Add remaining wine and lemon juice,and garlic.
- Bring to a boil and reduce by half.
- Add butter, parsley and season with pepper.
- Place scallops on a plate and smother with sauce.
- Serve.
SCALLOPS ON TOAST
Provided by Marian Burros
Categories dinner, lunch, appetizer
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mince shallots, and saute in butter in hot heavy skillet.
- Toast the bread.
- When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
- Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
- When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
- Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams
SEARED SCALLOPS
The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.
Provided by Amanda Freitag
Categories main-dish
Yield makes 12 scallops (6 appetizer servings or 4 entree servings)
Number Of Ingredients 5
Steps:
- Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
- Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
- Flip the scallops and season the other side. This is important!
- Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
- Wait.
- Wait.
- Watch as the pan begins to smoke.
- Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
- After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
- When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.
SAVORY SCALLOPED POTATOES
Amp up the cheese factor with this Savory Scalloped Potatoes recipe. Bring together melty PHILLY Cheese, grated Parmesan and thinly-sliced red potatoes in this creamy, cheesy dish the whole family is sure to love.
Provided by My Food and Family
Categories Side Dish Recipes
Time 2h
Yield 16 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Melt butter in large nonstick skillet on medium heat. Add onions; cook 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.
- Layer potatoes alternately with cheese sauce in 2-qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.
- Bake 1-1/2 hours or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Sprinkle with onions.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 180 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 0.9114 g, Protein 5 g
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