Sea Scallops Recipes

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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



Seared Scallops image

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.

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

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



Sautéed Scallops image

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

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

SAUTEED SEA SCALLOPS WITH SHALLOTS

My family loves scallops and I like using sea scallops because they are generally more available and less expensive than the smaller bay scallops. A simple test for freshness, a very mild, sweet scent and a translucent, almost white color.

Provided by Dawnab

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Sauteed Sea Scallops with Shallots image

Steps:

  • Heat butter and oil in a large skillet.
  • Season flour with salt and pepper and toss sliced scallops in it.
  • Drop scallops in hot oil and sauté very quickly until golden about 4 minutes.
  • Remove scallops to serving platter with slotted spoon.
  • Sauté shallots in same oil 5-6 minutes.
  • DO NOT BROWN.
  • Remove shallots and sprinkle them over scallops.
  • KEEP WARM.
  • Pour over excess oil from pan, add white wine and stir over high heat until wine is reduced by half.
  • Pour over scallops and sprinkle on herbs and serve while hot with lemon wedges.

4 tablespoons unsalted butter
1/3 cup vegetable oil
1/2 cup flour, for dusting
1/2 teaspoon salt
fresh ground black pepper
1 1/2 lbs sea scallops, sliced crosswise into halves
4 large shallots, peeled and finely chopped
1/3 cup dry white wine
3 tablespoons chopped fresh parsley

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