Scallopswithlemonandcapers Recipes

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LEMON BUTTERED SEARED SCALLOPS

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11



Lemon Buttered Seared Scallops image

Steps:

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Quick & Easy     Seafood     Shellfish     Scallop     Chive     Capers     Lemon

Yield 4 servings

Number Of Ingredients 7



Seared Scallops With Brown Butter and Lemon Pan Sauce image

Steps:

  • Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
  • Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
  • Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

3 lemons
Small handful of chives
12 large dry sea scallops
Kosher salt, freshly ground pepper
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

Provided by Alex Witchel

Categories     easy, quick, appetizer, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9



Sea Scallops With Brown Butter, Capers and Lemon image

Steps:

  • Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
  • Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
  • To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

SCALLOPS WITH LEMON AND CAPERS

This is really delicious, and it is super-quick to make. It goes well with steamed fresh broccoli or sauteed fresh spinach.

Provided by TasteTester

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Scallops With Lemon and Capers image

Steps:

  • In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
  • Melt 2 teaspoons butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes total, until the scallops are golden and cooked through. Remove to a plate.
  • Add broth mixture to skillet; bring to a boil. Boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.

Nutrition Facts : Calories 192.6, Fat 4.5, SaturatedFat 2, Cholesterol 63.8, Sodium 550.2, Carbohydrate 6.3, Fiber 0.2, Sugar 0.4, Protein 30

1 cup chicken broth
1 tablespoon coarsely chopped capers
1 1/2 teaspoons cornstarch
1 teaspoon finely minced garlic
3/4 teaspoon grated lemon zest
2 tablespoons lemon juice
salt and pepper
3 teaspoons butter
1 1/2 lbs sea scallops, patted dry
1 tablespoon chopped parsley

VEAL SCALLOPS WITH LEMON AND CAPERS

a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.

Provided by evelynathens

Categories     Veal

Time 7m

Yield 2 serving(s)

Number Of Ingredients 9



Veal Scallops with Lemon and Capers image

Steps:

  • In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
  • In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
  • Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
  • Transfer to a platter and keep warm, covered.
  • Add wine, lemon and capers to the skillet and simmer for 1 minute.
  • Swirl in butter and parsley and pour the sauce over the veal.
  • Serve with buttered rice and steamed broccoli and carrots.

Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34

1/4 cup all-purpose flour
1/2 teaspoon salt
4 (3 ounce) veal scallops
1 tablespoon olive oil
1/4 cup dry white wine
3 lemon slices, ¼ inch,halved
1 teaspoon drained capers
1 tablespoon butter
1 teaspoon minced fresh parsley

VEAL SCALLOPS WITH LEMON AND CAPERS

Categories     Sauté     Quick & Easy     Lemon     Veal     White Wine     Gourmet

Yield Serves 2

Number Of Ingredients 9



Veal Scallops with Lemon and Capers image

Steps:

  • In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.

1/4 cup all-purpose flour
1/2 teaspoon salt
four 3-ounce veal scallops, each about 1/8 inch thick
1 tablespoon olive oil
1/2 cup dry white wine
three 1/4-inch lemon slices, halved
1 teaspoon drained bottled capers
1 tablespoon unsalted butter
1 teaspoon minced fresh parsley leaves

SEARED SCALLOPS WITH CABBAGE AND LEEKS

Protein-rich sea scallops make this main dish satisfying and healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7



Seared Scallops with Cabbage and Leeks image

Steps:

  • Heat 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add leek; cook until soft, 1 to 2 minutes. Stir in cabbage, and add stock. Cook, stirring occasionally, until cabbage is slightly soft, about 5 minutes. Stir in 1/2 teaspoon salt, and season with pepper. Set aside.
  • Sprinkle scallops with 1/4 teaspoon salt, and season with pepper. Heat remaining 4 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add scallops; cook, turning once, until dark golden, about 4 minutes per side.
  • Divide cabbage mixture among four plates, and top each serving with 3 scallops. Garnish with lemon.

Nutrition Facts : Calories 238 g, Cholesterol 37 g, Fat 11 g, Fiber 1 g, Protein 20 g, Sodium 461 g

3 tablespoons olive oil
1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and rinsed well
1 pound green cabbage (about 1/2 medium head), halved lengthwise, cored, and thinly sliced crosswise
1/3 cup homemade or low-sodium store-bought chicken stock
Coarse salt and freshly ground pepper
12 large sea scallops (about 1 pound), tough side muscles removed
Lemon slices, for garnish

BUTTERY SCALLOPS WITH LEMON AND HERBS

Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.

Provided by Melissa Clark

Categories     quick, seafood, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9



Buttery Scallops With Lemon and Herbs image

Steps:

  • Season scallops lightly on both sides with salt and pepper.
  • Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
  • Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
  • If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
  • Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.

2 pounds sea scallops, patted dry
Salt and black pepper
4 to 5 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons minced thyme leaves
2 tablespoons freshly squeezed lemon juice, plus lemon wedges for garnish
2 teaspoons finely grated lemon zest
Pinch of red-pepper flakes
1/2 cup chopped soft herbs (such as basil, chives, mint or cilantro), for garnish

SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY

Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.

Provided by Betsy Carter

Categories     Dinner

Time 14m

Yield 2 servings

Number Of Ingredients 9



Scallops With Caper Pan Sauce Recipe by Tasty image

Steps:

  • Season the scallops on both sides with salt and pepper.
  • In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
  • Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
  • Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
  • Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams

12 large sea scallops
kosher salt, to taste
freshly ground black pepper, to taste
½ stick unsalted butter, divided
1 tablespoon olive oil
2 shallots, minced
1 garlic clove, minced
¼ cup caper, drained and rinsed
½ cup white wine, such as Sauvignon Blanc

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From findrecipes.info


LEMON GARLIC BUTTER SCALLOPS - CAFE DELITES
Remove from skillet and transfer to a plate. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute). Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and ...
From cafedelites.com


WHAT TO SERVE WITH SCALLOPS (24 BEST SIDE DISHES)
The bread adds heartiness to your meal, plus you can use it to soak up that glorious sauce. 8. Lentil Salad. Lentil salad is a hearty dish that piars well with scallops. The combination of warm lentils, carrots, and kale adds textures that contrast the …
From insanelygoodrecipes.com


CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE RECIPE …
Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 ½ minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate. Making the cream sauce: Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce.
From therecipecritic.com


SEA SCALLOPS WITH BROWNED BUTTER, CAPERS AND LEMON
Place the scallops on a paper towel–lined plate. Season lightly on all sides with salt; set aside. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking.
From 177milkstreet.com


BAY SCALLOP RECIPE WITH LEMON, GARLIC AND CAPERS - THIS IS HOW I …
Instructions. Preheat broiler to high with rack on the top shelf. Heat olive oil and garlic in a small saute pan over medium heat, until it turns pale gold. Add dried scallops, a pinch of salt and turn up the heat to medium high. Cook, stirring frequently, for no more than 5 minutes, or until scallops are almost cooked.
From thisishowicook.com


AIR FRYER LEMON DILL SCALLOPS | SUNKIST
2 tablespoons fresh Sunkist® lemon zest. In a small bowl whisk together lemon juice, ½ tablespoon olive oil, dill, capers, mustard, garlic powder and salt and pepper. Set aside. Cut off the ends of the asparagus. Boil the asparagus for 3-5 minutes until tender. Remove from the heat and drain. Set aside. Pat down the scallops with a paper ...
From sunkist.com


SCALLOPS WITH LEMON, GARLIC, AND CAPERS | COOKSTR.COM
Add butter. Place scallops in skillet, 1 at a time, on one of their flat sides. Let brown, then add the garlic. Let garlic begin to caramelize, then add the oil and capers. Turn each scallop over, browned side up. Add the lemon juice and 1 tablespoon of the parsley. Cook, covered, until scallops turn opaque, about 5 minutes more.
From cookstr.com


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