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
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.
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.
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.
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.
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 WITH CRUSHED PEPPERCORNS
Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black (both true pepper), and rose (not really pepper - they are the fruit of a different plant - but peppery nonetheless, and pretty, too). Crush the peppercorns in a mortar or grind very coarsely in a spice mill.
Provided by David Tanis
Categories dinner, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
- Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
- Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
- Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
- Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 459 milligrams, Sugar 1 gram, TransFat 0 grams
SAUTéED SCALLOPS STUFFED WITH BASIL
Use the biggest scallops you can find for this recipe. They're easier to butterfly and more forgiving to cook (meaning that they take longer to overcook, which is the worst thing you can do here). If you happen to cut the scallops all the way through, sandwich them back together around the basil; scallops have enough gelatin to more or less stick to themselves. This recipe can also be made with pesto, but homemade pesto takes a bit of time, and the scallops cook in no time at all, so the pesto sort of slows the recipe down. A whole basil leaf serves the same purpose and is much quicker. Serve the scallops on a bed of mixed greens. Deglazing the pan with lemon juice is a nice touch; the warm dressing on cool greens is a treat. And you can use wine, stock, soy sauce or any number of other liquids to play around with the flavor of the dish as you like.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mince the basil, garlic, salt and pepper together until very fine, almost a puree (or use a small food processor). Transfer to a small bowl and mix in 1 tablespoon olive oil to produce a thick paste.
- Cut most but not all of the way through the equator of each scallop; then, smear about 1/4 teaspoon of the basil mixture on the exposed center; close the scallop.
- Place a large nonstick skillet over high heat for a minute; add the remaining oil, then the scallops, one at a time. Brown one side (it should take no longer than 1 or 2 minutes); then, turn it and brown the other.
- Place scallops on a bed of greens. Turn the heat to low, and add the lemon juice to the skillet. Cook, stirring, for about 10 seconds; then, pour the pan juices over the scallops and greens, and serve.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 624 milligrams, Sugar 1 gram, TransFat 0 grams
SEARED SCALLOPS WITH PAN SAUCE
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Provided by Mark Bittman
Categories Seafood Shellfish Scallop Butter Quick & Easy Dinner Chive White Wine
Yield Serves 4
Number Of Ingredients 8
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.
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.
SCALLOPS WITH ROASTED GARLIC CREAM
This dish is for the true garlic lover. Roasting garlic brings out the sweetness. The recipe is from summer 2006 Sabroso magazine. Serve these with a side of steamed rice or pasta and crusty bread. Please note: The amount of scallops have been adjusted based on Parsley's review.
Provided by PaulaG
Categories Australian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil.
- Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes.
- Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan.
- Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon.
- As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste.
- To prepare the scallops, rinse and dry with paper towels.
- Dust the top side of the scallops with paprika.
- In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and sauté until crispy on top and lightly firm to the touch.
- Place scallops on serving plate and drizzle garlic sauce over.
Nutrition Facts : Calories 511.2, Fat 51.1, SaturatedFat 28.4, Cholesterol 172.9, Sodium 95.4, Carbohydrate 7.1, Fiber 0.2, Sugar 0.2, Protein 8.1
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.
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 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
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
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
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