GARLIC BUTTER SCALLOPS
Cooked in 6 minutes, this Garlic Butter Scallops Recipe is the perfect quick dinner. Easy enough for a weeknight meal but fancy enough for entertaining guests! Make this healthy scallop recipe with just 7 simple ingredients.
Provided by Olivia Ribas
Categories dinner Main Course
Time 11m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 /4, Calories 263 kcal, Carbohydrate 8 g, Protein 23 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 904 mg, UnsaturatedFat 7 g
GARLIC BUTTER SCALLOPS
Definitely read the headnotes for tips and tricks on making this recipe as best as it can be. Once made, this is best eaten straight away, but it's also OK at room temperature.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Side Dish
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 272 kcal, Carbohydrate 5 g, Protein 14 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 65 mg, Sodium 449 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
SHRIMP OR SCALLOPS IN GARLIC BUTTER
This dish is really quick, and easy to prepare, but its filled with terrific, rich flavor. I've made it with both the shrimp and the scallops, and both worked very well.
Provided by Kozmic Blues
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, heat butter over medium high heat.
- When butter begins to foam, add the garlic paste and shallot and saute for a minute or two, to soften a bit.
- Add the seafood of your choice: For the shrimp, saute for 2-3 minutes or until shrimp turn pink.
- For the scallops, saute 3-5 minutes, or until scallops turn opaque.
- Once the seafood is cooked through, remove to a plate and cover.
- Add the sherry to the melted butter and warm through for about a minute or two.
- Pour sauce over seafood, top with parsley, and serve.
GARLIC BUTTER SEARED SCALLOPS
Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!
Provided by Katerina | Diethood
Categories Appetizers Dinner Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Thoroughly pat dry the scallops with paper towels.
- Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.
- Season scallops on all sides with salt, pepper, and paprika.
- Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.
- Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.
- Cook scallops for 2 minutes, or until browned. Do not move them around.
- Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.
- Remove scallops from pan and set aside.
- Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.
- Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.
- Add wine and cook for 2 minutes.
- Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.
- Return scallops to the pan and spoon sauce over scallops.
- Garnish with parsley and lemon slices.
- Serve.
Nutrition Facts : ServingSize 4 scallops, Calories 208 kcal, Carbohydrate 8 g, Protein 14 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 57 mg, Sodium 548 mg, Fiber 1 g, Sugar 1 g
BACON SCALLOPS WITH GARLIC BUTTER SAUCE
Crisp bacon, tender-melt-in-your-mouth scallops with the most heavenly butter sauce. So fancy yet so easy!
Provided by SallyG
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
- 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 butter in the skillet. Add garlic, oregano, basil and red pepper flakes season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops.
- Serve immediately, garnished with parsley, if desired.
Nutrition Facts : Calories 323.4, Fat 27.2, SaturatedFat 15.9, Cholesterol 93.7, Sodium 517, Carbohydrate 4.7, Fiber 0.2, Sugar 0.1, Protein 15.1
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
GARLIC BAKED SCALLOPS
Perfect dish for either starter or main course
Provided by simonbond2005
Time 26m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 220 C / Gas 7.
- Place scallops, melted butter, garlic and shallots in a bowl. Season with nutmeg, salt and pepper. Stir gently to combine. Transfer to a baking dish.
- In a separate bowl, combine breadcrumbs and olive oil. Sprinkle on top of scallops.
- Bake in preheated oven until breadcrumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley and serve with lemon wedges on the side.
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