SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
SIMPLE SAUTE SCALLOPS
So simple, fast, and tasty. Cook time is for Sea scallops (the large ones) if using the small Bay scallops reduce heat and cook time accordingly.
Provided by Lois M
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- heat saute pan, add oil.
- saute garlic and shallot until tender.
- add scallops sprinkle with paprika.
- cook over med heat approx 15 min (depending on size of scallops) turn mid way.
- Enjoy!
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 SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle scallops with salt and pepper. Dredge in flour to coat well and shake off excess.
- Heat 2 tablespoons oil and 2 tablespoons butter in a heavy skillet large enough to hold scallops in one layer without crowding. Or, to prevent crowding, cook half a batch of scallops at a time, adding a little more oil and butter as necessary.
- When oil and butter are quite hot, add scallops and cook, shaking skillet and stirring, until scallops are neatly browned on all sides, about 5 minutes. Add zucchini, tomato and shallots. Stir, and add lemon juice. Cook, stirring, about 15 seconds and serve. Do not overcook.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 5 grams, Sodium 784 milligrams, Sugar 2 grams, TransFat 0 grams
SIMPLE SCALLOPS
This is the way my husband prepares scallops;simple and simply good. The flour coating gives the scallops a crispy exterior and makes extra tasty; nothing to distract from the sweet taste of the scallops.
Provided by Sageca
Categories Canadian
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix Old Bay seasoning into flour.
- Roll scallops in flour.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add scallops; sauté 2 1/2 minutes on each side or until browned.
- Serve with rice pilaff or roasted potatoes and asparagus.
SUPER SIMPLE SCALLOPS
Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - http://www.recipezaar.com/bb/viewtopic.zsp?t=233992
Provided by AusNZ Hosts
Categories New Zealand
Time 10m
Yield 2 appetiser
Number Of Ingredients 6
Steps:
- Remove the scallops from the shell.
- Heat the olive oil in a pan over medium high heat.
- Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.
- Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.
- Drizzle a little of the sauce over each scallop, distributing the herbs evenly.
- serves 2 as an appetiser.
SIMPLE SCALLOPS SUPREME
I'm not sure where this came from, but probably a seafood web site. It is similar to another recipe here, but I think the seasoning makes this dish different enough to be worthy of posting. If you don't like hard cheese, add it at the end of the cooking time. Also, make sure your scallops are fully thawed (if previously frozen) as they will make the dish runny if not completely thawed.
Provided by Cook In Northwest
Categories Low Cholesterol
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using previously frozen scallops, defrost them thoroughly and drain well. Pat them dry with paper towels. If scallops are very large, cut them in half. Brown the mushrooms in the butter. (You can use two 4 ounce cans drained mushrooms instead of the fresh mushrooms.) Combine all ingredients except the bread crumbs and cheese. Put in a shallow casserole dish. Sprinkle with bread crumbs and grated cheese. The cheese will get crispy. If you want it soft, wait to add it until the last 5 minutes of baking. Bake 1 hour at 350 degrees.
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
SIMPLE SCALLOPS AND COUSCOUS
K, so I needed a dinner in a flash one night and I had just bought imitation scallops that are made of haddock--cheap and tasted so real. Anyway, this was total comfort food--nice and warm--makes just enough for 1.
Provided by honeydue
Categories One Dish Meal
Time 7m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat pan to medium heat.
- Spray with canola oil spray.
- Season scallops with salt and pepper on both sides.
- Sear the scallops for approximately 2 minutes per side.
- Remove the scallops from the pan.
- Put garlic, shallot, and red pepper in pan and sauté for 1-1/2 minutes till browned.
- Add in couscous and diced tomatoes.
- Add a bit of water if necessary and cook on low for a while.
- Right before plating add scallops back in, add parsley and basil and squeeze on the fresh lemon juice.
Nutrition Facts : Calories 273.5, Fat 1, SaturatedFat 0.1, Cholesterol 24.8, Sodium 204.5, Carbohydrate 45.9, Fiber 3.5, Sugar 2.6, Protein 19.7
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