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.
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.
MAINE SEA SCALLOPS WITH BRAISED ENDIVES AND A BROWN BALSAMIC BUTTER SAUCE
Steps:
- Preheat oven to 300 degrees F. Place endives in a stainless steel pot. Add water, sugar, and lemon juice. Cover with a napkin or dishtowel and bring to a boil. Simmer 20 minutes and remove endives. Strain cooking liquid and reserve. Let endives cool and cut into quarters lengthwise. Set aside.
- Heat a medium saute pan until very hot and add 2 teaspoons of olive oil. Season scallops with salt and pepper and quickly sear scallops for 3 minutes. Turn the scallops over and cook for 1 minute more. Remove.
- In another saute pan, add butter and let brown. Add balsamic vinegar, 2 teaspoons reserved endive cooking liquid, salt, pepper, chopped parsley, tomatoes, and shallots.
- On 4 dinner plates, fan out 4 pieces of endive. Warm plates in oven for 2 to 3 minutes. Remove plates from oven and place 3 scallops over endives and lightly nappe with sauce. Serve immediately.
PAN SEARED DIVER SCALLOPS
Steps:
- Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
- Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
- Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
- Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
- Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
- Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
- In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.
BROWN BUTTER SCALLOP ROLLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the scallops in half (two half-circles) and transfer to a medium bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Add the olive oil, thyme and parsley and toss to coat; cover and refrigerate until ready to cook.
- Generously butter the insides of the rolls. Heat a large skillet over medium heat. Add the rolls, buttered-side down, and toast until golden, about 3 minutes. Remove to a plate and let cool, then tuck 2 lettuce leaves into each.
- Heat the skillet over medium-high heat and add the scallops in a single layer. Cook, undisturbed, until golden on one side, about 3 minutes. Flip the scallops and add the remaining 3 tablespoons butter to the pan, swirling to distribute the butter. Tilt the pan slightly and spoon the butter over the scallops until they are cooked through and the butter begins to brown and smell nutty, about 3 more minutes. Add the lemon juice and toss.
- Divide the scallops among the rolls and drizzle with the browned butter. Sprinkle with the chopped herbs and serve with lemon wedges.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
PAN SEARED DIVER'S SEA SCALLOPS WITH FRESH BLACKBERRY COULIS
Make and share this Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis recipe from Food.com.
Provided by Potagekempcc
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
- Bring wine to a full boil and reduce by half.
- Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
- Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
- In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
- Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
- Garnish plates with Fresh Mint Sprigs and Serrano Pepper.
Nutrition Facts : Calories 236.4, Fat 13.6, SaturatedFat 4.8, Cholesterol 42.5, Sodium 1641.6, Carbohydrate 11.8, Fiber 4.3, Sugar 3.7, Protein 14.9
JUMBO BAKED DIVER SCALLOPS
Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer.
Provided by BecR2400
Categories Christmas
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place the butter and garlic (and the white wine, if using) into an oven proof baking dish (I use a pyrex pie plate).
- Microwave on high heat for 30 seconds to 1 minute, just until butter is melted (or, you may place the dish of butter into the hot oven for a few minutes, until butter melts).
- Rinse scallops well under cold water. Arrange rinsed scallops (no need to dry them) in the dish of melted butter.
- In a small bowl, whisk together the breadcrumbs, salt, pepper, parsley and lemon thyme. Sprinkle breadcrumb mixture evenly over scallops.
- Squeeze the juice of one lemon quarter evenly over the scallops.
- Bake at 400 degrees F for 18 to 20 minutes.
- To Serve:.
- Serve with additional fresh lemon wedges at the table.
- A delicious meal served with a crisp green salad and pasta or French bread, plus a glass of white wine! Or, may be served as an appetizer.
PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE
This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!
Provided by MarthaStewartWanabe
Categories Savory
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
SEA SCALLOPS WITH SAUCE MEUNIERE
Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.
Provided by BecR2400
Categories European
Time 15m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Rinse scallops in cold water; pat dry with paper towels.
- In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
- Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
- Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
- Add the wine and cook for 1 minute more.
- Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
- Serve hot with a generous squeeze of fresh lemon.
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