Super Simple Scallops Recipes

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.

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top., Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

Steps:

• Combine garlic, butter, sherry, mushrooms, scallions and parsley in a saucepan.
• Saute 2 minutes over medium heat.
• Add scallops, stir and simmer 2 minutes.
• Add flour, stir to incorporate.
• Slowly add the half and half stirring until thickened and scallops are tender.
• Serve in a bowl or over rice.

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.

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.

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.

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.