Seared Scallops With Brown Butter Capers And Toasted Almond Sauce Recipes

Steps:

• Heat 4 tablespoons butter in a small saucepan over medium until lightly browned, 3 to 5 minutes; set brown butter aside and let cool for 5 minutes.
• In a medium saucepan, bring fish stock and vinegar to a boil over medium heat; cook until liquid is reduced to about 1 tablespoon. Reduce heat to low. Slowly whisk in remaining 8 tablespoons butter, 1 tablespoon at a time, fully incorporating after each addition. Remove from heat and slowly whisk in cooled brown butter until completely emulsified. Stir in capers, almonds, parsley, and 3/4 teaspoon salt; season with pepper. Set sauce aside and keep warm.
• Heat olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Add scallops to skillet and cook until a light-brown crust forms, about 2 minutes. Turn scallops and continue to cook until cooked through, 1 to 2 minutes more. Divide scallops evenly between serving plates; spoon sauce over scallops and serve immediately.

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.

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!

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.

Steps:

• With a paper towel, thoroughly dry all sides of scallops.
• Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
• In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
• Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
• Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
• During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

Steps:

• Pat scallops dry; dust flat sides with flour. Heat a skillet over medium-high; swirl in oil. Season scallops with salt, then add to skillet and cook, undisturbed, until browned on bottoms, 1 to 1 1/2 minutes. Flip and cook until browned and cooked through but still slightly pink in center, 1 to 2 minutes. Transfer to a platter; cover to keep warm. Rinse skillet and wipe dry.
• Return skillet to medium heat. Melt 3 tablespoons butter, then continue to cook, swirling skillet, until milk solids on bottom turn light golden brown, about 2 minutes. Add capers; cook 30 seconds. Add tangerine juice; let bubble up and subside, then remove from heat. Add remaining 1 tablespoon butter and swirl skillet to melt and thicken sauce. Season with salt; stir in mint and lemon juice, adding more lemon to taste.
• Serve scallops over spinach, drizzled with sauce and sprinkled with more mint leaves, with tangerine or orange wedges alongside.

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.

Steps:

• Season the scallops lightly with pepper.
• Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high heat until foamy.
• Add the scallops to the hot butter and cook, turning, until lightly browned, about 2 minutes per side.
• Add the capers and cook about 30 seconds.
• Swirl in the remaining 2 tablespoons of butter and remove from heat.
• Salt & Pepper to taste.
• Serve the scallops sauced with the caper butter.
• Lemon wedges make a delicious garnish if you have them.

Steps:

• Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
• Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.