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.
SEARED SPICE-RUBBED SEA SCALLOPS
Steps:
- Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
- Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
- Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.
SEARED SEA SCALLOPS IN MANDARIN SAUCE
taken from here http://conversationalmandarin.com/article/delicious-seafood-recipes.html so i could save it all into the one spot. edit. have now tested and is very yummy. Could use a touch of chili or paprika to add some spice, will try that next time.
Provided by Satyne
Categories Oranges
Time 20m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Start on the rice, prepare as standard.
- Heat up olive oil in medium sauté pan at a medium flame.
- Sear scallops on both sides until lightly browned.
- Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes.
- Then add sweet vermouth and reduce to a low flame.
- Add mandarin juice, shallots, and wedge of lemon and let stand for 1 minute.
- Add cold butter and stir for 2 minutes.
- Add a touch of Salt, Pepper and Parsley to taste.
- Serve and Enjoy!
SPICY ORANGE-GLAZED SCALLOPS
Steps:
- Cook shallots and zest in 2 tablespoons olive oil over medium-high heat until they begin to brown. Add orange juice, broth, wine and habanero slices. Cook over high heat to reduce. Taste often and remove and discard habaneros when desired heat is achieved. When habaneros are removed, add the liqueur.
- Brush scallops with olive oil and season with salt and pepper. Sear scallops on a grill pan to a slightly under-cooked state, about 3 1/2 minutes per side but watch them closely. Remove from grill pan and add scallops to the thickened orange glaze, tossing to coat well until scallops are cooked to desired doneness.
- Smear a clean plate with orange glaze top with 3 scallops. Drizzle scallops with more glaze and garnish with chives and orange slice.
SEARED SEA SCALLOPS
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 1h21m
Yield 2 servings
Number Of Ingredients 29
Steps:
- In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
- In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
- Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
- Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
- Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.
BROILED SEA SCALLOPS WITH ORANGE-BUTTER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well, and refrigerate for 1 hour.
- If using wooden skewers, soak the skewers in water for at least 1/2 hour.
- Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
- Add the butter, tomatoes and coriander, and cook briefly until the combination is well blended. Season with salt and pepper. Keep warm.
- Heat a broiler or a grill until it is quite hot.
- Divide the scallops into four equal batches, and place them on 4 skewers. Brush with the marinade.
- Place the skewers on the grill or under the broiler, and cook about 4 minutes. Turn the skewers, and cook for 4 more minutes on the other side.
- Serve immediately with the orange-butter sauce.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 8 grams, Sodium 671 milligrams, Sugar 4 grams, TransFat 0 grams
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SCALLOPS WITH ORANGE-BUTTER SAUCE
This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
- Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.
Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 g
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.
SEARED ORANGE SCALLOPS
this was so quick i had dinner on in less than half an hour! from bon appetit, i served this over jasmati rice.
Provided by chia2160
Categories Oranges
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat 3 tbsp oil in a large skillet.
- sprinkle scallops with pepper and salt.
- saute until brown about 2 minutes per side.
- transfer to a plate.
- add garlic and remaining oil to skillet, stir for 1 minute.
- add oj, soy and orange zest to skillet, stirring until sauce boils and thickens, about 2-3 minutes.
- pour sauce over scallops and serve.
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SEARED SCALLOPS RECIPE WITH ORANGE RUM SAUCE • CIAO FLORENTINA
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5/5 (11)Category AppetizerCuisine ItalianTotal Time 10 mins
- Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
- Preheat a cast iron skillet on medium flame until hot. Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
- Using a pair of tongues add the scallops to the hot skillet without touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they will become rubbery.
PAN-SEARED SCALLOPS WITH ORANGE GINGER SAUCE - DEL'S COOKING TWIST
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5/5 (2)Category SavoryAuthor BethyTotal Time 25 mins
- Gently melt the finely chopped shallots with one Tablespoon of butter in a saucepan until they become transparent. Deglaze with white wine, and reduce for a few minutes. Add fresh orange juice and ginger. Season with salt and pepper, and simmer until you obtain a syrupy sauce, about 10 minutes.
- In a medium-sized skillet, heat the remaining butter and olive oil together. When the pan is hot, snack the scallops quickly on both sides, so that it is golden and crisp on the outside, but tender on the inside, about 1-2 minute(s) each side.
- Serve 3-4 scallops for each serving, depending on their size. Arose lightly with the orange ginger sauce, and garnish with microgreens, or alternatively with fresh mint leaves.
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- Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices, zest, and the coriander.
- Return to medium-heat and boil until thick, stirring, about 5 minutes (If the sugar hardens, it will dissolve as the sauce heats and thickens).
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