SCALLOPS WITH LEMON-CHIVE SAUCE
From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.
Provided by Dragonfly AZ
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper.
- Melt 1 Tbs butter in non-stick skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Add spinach and stir until wilted.
- Transfer spinach to platter and cover to keep warm.
- Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
- Repeat with remaining scallops.
- Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
- Remove from heat, stir in chives and zest.
- Pour over scallops and spinach and serve.
Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5
LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
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.
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.
ATKINS SCALLOPS WITH LEMON-CHIVE SAUCE
Make and share this Atkins Scallops With Lemon-Chive Sauce recipe from Food.com.
Provided by Orions Wife
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper. Melt 1 tablespoon butter in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to a platter and cover loosely with foil to keep warm. Wipe out skillet and return to stove over medium high heat. Add remaining butter. When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1-2 minutes longer. Transfer to platter and cover loosely with foil to keep warm. Repeat with remaining scallops. Carefully add lemon juice to the skillet, as butter may splatter. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.
Nutrition Facts : Calories 296.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 496.4, Carbohydrate 9, Fiber 1.8, Sugar 0.5, Protein 40.4
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 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
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
PAN-SEARED SCALLOPS WITH LEMON SAUCE
Categories Dairy Bake Mother's Day Lemon Scallop Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
- Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
- Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
- What to drink:
- Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.
SCALLOPS WITH LINGUINE
A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.
Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
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