LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
CITRUS SCALLOPS
My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.
Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
SCALLOPS IN GARLIC CREAM SAUCE
I didn't really get this recipe from anyone, it's just (for as long as I can remember) one of the basic ways that I have always prepared scallops. It's easy, quick to prepare and the sauce really complements the scallops. I've prepared this with and without the wine (on those rare occasions when I happened to be out of my favorite white wine), and it is just as delicious either way. That's why I listed that ingredient as optional.
Provided by Northwestgal
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
- Add the scallops; simmer for another 5 minutes.
- Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
- Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.
SCALLOPS WITH LEMON-CHIVE SAUCE
From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.
Provided by Dragonfly AZ
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper.
- Melt 1 Tbs butter in non-stick skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Add spinach and stir until wilted.
- Transfer spinach to platter and cover to keep warm.
- Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
- Repeat with remaining scallops.
- Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
- Remove from heat, stir in chives and zest.
- Pour over scallops and spinach and serve.
Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5
ATKINS SCALLOPS WITH LEMON-CHIVE SAUCE
Make and share this Atkins Scallops With Lemon-Chive Sauce recipe from Food.com.
Provided by Orions Wife
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper. Melt 1 tablespoon butter in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to a platter and cover loosely with foil to keep warm. Wipe out skillet and return to stove over medium high heat. Add remaining butter. When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1-2 minutes longer. Transfer to platter and cover loosely with foil to keep warm. Repeat with remaining scallops. Carefully add lemon juice to the skillet, as butter may splatter. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.
Nutrition Facts : Calories 296.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 496.4, Carbohydrate 9, Fiber 1.8, Sugar 0.5, Protein 40.4
SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE
I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.
Provided by Normaone
Categories Spring
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt butter.
- Add leeks and 2 tablespoons water.
- Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
- Season and set aside.
- Can be made a day in advance.
- Cover and refrigerate.
- In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
- Strain sauce and set aside.
- Season scallops.
- In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
- Keep warm.
- In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
- Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
- Remove from heat and season.
- Spoon leek mixture onto plates.
- Spoon warm scallops onto leeks.
- Drizzle sauce over scallops and sprinkle with chopped tomatoes.
- Serve.
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- Spinach and Pomegranate Salad. If you’re looking to recreate a restaurant-worthy meal within your kitchen, you simply can’t go wrong with the spinach and pomegranate salad for your scallop side dish.
- Brussels Sprouts with Lemon Sauce. In case you enjoy the nutty taste of Brussels sprouts, the choice of your side dish for scallops is rather obvious. It’s also worth mentioning that the whole meal won’t take more than 25 minutes of your time to make, yet you won’t have to sacrifice the amazing taste at all.
- Mango and Avocado Salsa. If you’re looking for the perfect scallop appetizer dish, rest assured that mango and avocado salsa is the answer. It provides a fresh and juicy touch to the already rich flavor of the scallops.
- Lemon Caper Pasta. You might not be aware of this, but pasta and scallops make for the perfect pairing. Keep in mind though that we’re not talking about a typical pasta recipe with a tomato-based sauce, as you want to avoid tomato dishes when serving scallops – the flavors are not properly balanced.
- Brown Butter Polenta. Those of you interested in a delicious and, most importantly, easy way to satisfy a larger group of people with your scallop dish will definitely find everything you need in the brown butter polenta.
- Warm Tuscan Beans. For an extra Mediterranean touch, you can serve your scallops with Tuscan beans. Not only do the beans pair well with the buttery flavor of scallops, but the sauce in general brings out an abundance of taste thanks to the combo of basil, white wine, garlic, and red pepper.
- Summer Squash Salad. Another amazing side dish for seared scallops is the squash salad. This pairing is especially popular during the warm summer months as the salad is light and refreshing.
- Mashed Potatoes with Roasted Shallots. Shallots and scallops are not the same. But shallots go rather well with scallops, so there’s no worry there! Unsurprisingly, mashed potatoes have their place even when it comes to seafood, which is another great choice for adding extra creaminess to the scallops.
- Lemon Asparagus Risotto. Obviously, we can’t talk about side dishes for seafood without mentioning its majesty, rice. What’s more, when you prepare your risotto with lemon and asparagus, you’ll get just enough extra flavor and still allow your scallops to shine through.
- Succotash. A rather interesting side dish that will add heartiness to your scallop meal is the so-called succotash. Typically, this dish is made by combining butter, corn, cherry tomatoes, lima beans, and spices, but you have the freedom to add even more veggies if you so like.
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- Lemon butter scallops. Yep, butter. But this recipe manages to use 1 tablespoon of the decadent stuff for 4 servings. So, you get just 1/4 tablespoon, or less than 2 grams of saturated fat per serving.
- Orzo salad with scallops. Orzo is a small pasta, and it’s great for salads. This recipe calls for just 2 tablespoons of olive oil, which contains very little saturated fat and is a good source of heart-healthy monounsaturated fats.
- Paleo seared scallops with mango-pineapple salsa. This fresh-looking recipe uses ghee instead of regular butter. Ghee is clarified butter, but it does contain saturated fats, and when consumed in large amounts, it can increase your risk of heart disease.
- Red pepper scallops. This recipe has only five ingredients, and despite coming from the queen of butter herself, Paula Deen, it has none to speak of! The fat in here is olive oil, and with just 2 tablespoons spread across 6 servings, this recipe really doesn’t need any adjustments to be heart-healthy!
- Seared jumbo scallops with cauliflower puree and grilled asparagus. Using cauliflower instead of rice or potatoes for the base will make this scallop recipe paleo-friendly, as well as more heart-friendly.
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