Garlic Butter Scallop Bowls Food

GARLIC BUTTER SCALLOP BOWLS

Steps:

• To make the cilantro lime rice, cook rice according to package instructions. Stir in cilantro, butter, pine nuts and lime juice until butter has melted, about 1-2 minutes; set aside. To make the pico de gallo, combine tomatoes, onion, jalapeno, cilantro and lime juice in a medium bowl; season with salt and pepper, to taste. Set aside. Melt 1 tablespoon butter in a large skillet over medium high heat. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. Melt remaining 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste. Serve scallops immediately with cilantro lime rice and pico de gallo, drizzled with garlic butter mixture.

GARLIC BUTTER SCALLOPS

Steps:

• Get a pan large enough to hold all the scallops hot, set over high heat. While it's heating, pat the scallops dry with paper towels. Add the canola oil to the pan and swirl it around.
• When you see the slightest wisp of smoke coming up from the oil, toss in the scallops, moving the pan constantly -- the goal is to toss the scallops in and coat them with the hot oil before they stick to the pan. This should just take a few seconds. Then let the scallops rest undisturbed for 2 minutes. Toss the pan to move the scallops around, then let them sear 1 minute. Salt them as they sear.
• Add the garlic and toss to combine. Drop the heat to medium-low and add the butter, one tablespoon at a time. Toss to coat after each tablespoon melts. When it's all combined, turn off the heat, add the parsley, zest and lemon juice and serve.

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.

GARLIC BUTTER SCALLOPS

Steps:

• Remove the scallops from the fridge about 30 minutes to 1 hour before cooking.
• Place them on a paper towel-lined cutting board and pat them dry with paper towels.
• Season well all sides of the scallops with coarse salt and set aside.
• Heat olive oil in a large skillet over medium-high heat. Let it heat up for about 2 minutes. When the skillet smokes just a bit, it's a sign that it's properly heated.
• Add the scallops in a single layer. Please, don't over crowd the skillet and if it's necessary, work in batches.
• Sear for 2-3 minutes on each side. They will be golden and cooked through. Remove from skillet and set it aside.
• Add the butter, garlic, fresh parsley and lemon juice. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Enjoy immediately!

SCALLOP GRATINS WITH LEMON-GARLIC BUTTER

Steps:

• Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend.
• Season to taste with salt and pepper.
• (Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 400°F.
• Heat oil in heavy large skillet over medium heat.
• Add breadcrumbs; sauté until crisp and golden, about 6 minutes.
• Transfer to plate.
• Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups.
• Divide scallops among prepared dishes.
• Spread 1 teaspoon remaining seasoned butter atop scallops in each dish.
• Top with breadcrumbs, dividing equally.
• Dot breadcrumbs with remaining seasoned butter.
• Place scallop gratins on large baking sheet.
• Bake until scallops are cooked through, about 20 minutes or until scallops are opaque.
• Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.