SCALLOPS AND MUSHROOMS (PAN SEARED)
This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.
Provided by Alan Leonetti
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
- When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
- Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
- Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
- Cover again and continue to sauté another 1 or 2 minutes.
- Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
- Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
- Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.
Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22
BAKED SCALLOPS WITH GARLIC SAUCE
Make and share this Baked Scallops With Garlic Sauce recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Wipe scallops with damp paper towel. Mash garlic cloves, add to butter, and stir well to blend. Keep warm.
- Pour a little of the melted garlic sauce into the bottom of a baking dish, add the mushrooms and season with onion salt and black pepper. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and drizzle the rest on scallops.
- Sprinkle with bread crumbs, parsley and reserved garlic sauce.
- Bake in preheated 375°F oven until the top is nicely browned and bubbly hot, for about 10 minutes.
- Enjoy!
Nutrition Facts : Calories 303.4, Fat 13.5, SaturatedFat 7.6, Cholesterol 86.9, Sodium 534.8, Carbohydrate 13.1, Fiber 1, Sugar 1.4, Protein 31.7
BAKED SCALLOPS IN HONEY AND BUTTER
From Simply Seafood by Vicki Emmons. Haven't made this yet but it sounds delicious. You'll need a ramekin or small baking dish for easch portion. I can see adding scallions as a garnish.
Provided by Oolala
Categories Sweet
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut scallops in half or into quarters, depending on their size.
- Dry well with paper towels.
- Melt the butter with the honey and set aside.
- Roll the scallops in the bread or cracker crumbs and divide them equally into 4-6 individual greased ramekins or small baking dishes.
- Whisk the oil into the honey-butter blend and drizzle evenly over each portion of scallops.
- Bake for 10-15 minutes at 475 degrees F.
Nutrition Facts : Calories 576.8, Fat 28.3, SaturatedFat 9.6, Cholesterol 105.5, Sodium 646.1, Carbohydrate 37.8, Fiber 1.2, Sugar 14.6, Protein 41.9
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.
SCALLOPS WITH CRUMB TOPPING, HERB BUTTER, AND ARUGULA
Make and share this Scallops With Crumb Topping, Herb Butter, and Arugula recipe from Food.com.
Provided by Papa D 1946-2012
Categories European
Time 18m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Finely grind first 4 ingredients and 1 teaspoon lemon peel in processor; set crumb mixture aside. mix butter, cilantro, parsley, lemon juice, and remaining 1/2 teaspoon lemon peel in small bowl. Season this herb butter to taste with salt and pepper.
- Preheat oven to 450°F Brush rimmed baking sheet with oil; place scallops on sheet. Sprinkle with salt and pepper. Top each with tomato slice, then crumb mixture, dividing equally. Top each with 1 teaspoon herb butter. Bake until scallops are just opaque in center, about 8 minutes.
- Meanwhile, whisk 1/4 cup oil, lime juice, honey, and lime peel in small bowl. Season dressing with salt and pepper. Toss arugula and mint in bowl, adding dressing to taste.
- Divide greens among 4 salad plates. Top with scallops and serve.
Nutrition Facts : Calories 308.2, Fat 24.6, SaturatedFat 7.6, Cholesterol 33.7, Sodium 315.8, Carbohydrate 15.4, Fiber 2, Sugar 4.1, Protein 8.3
BAKED SCALLOPS WITH MUSHROOMS
A delightful scallop recipe, enhanced with cheese, wine and spices. The mushrooms also give the recipe another different taste.
Provided by William Uncle Bill
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°.
- In a large heavy bottom frying pan, melt 1/4 cup of butter; add green pepper and onion and sauté over medium heat for 3 minutes.
- Add sliced mushrooms and cook for 3 minutes.
- Add 2 tablespoons butter to pan and sprinkle in flour, salt and lemon pepper; mix well and cook on low heat for 3 more minutes, stirring constantly.
- Remove from heat, add half and half cream, cheese, paprika and nutmeg and stir to mix.
- Return to heat and on medium-high heat return to boiling, stirring constantly.
- Reduce heat to low and cook until mixture is thick and smooth stirring frequently.
- Remove from heat, stir in scallops and wine.
- Spoon mixture into buttered scallop shells or buttered baking dishes, about 1 cup size.
- In a small bowl, mix together bread crumbs with Italian seasoning mix and 2 tablespoons of melted butter.
- Sprinkle bread crumb mixture over scallop mixture in each dish.
- Bake in preheated 450°F oven for 12 to 15 minutes or until bubbling and lightly browned on top.
- Serve immediately.
- If scallops are large, cut into smaller chunks before adding to mixture.
CRUNCHY LEMON AND HERB-CRUSTED SCALLOPS - ROBIN MILLER
Make and share this Crunchy Lemon and Herb-Crusted Scallops - Robin Miller recipe from Food.com.
Provided by dianegrapegrower
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place crackers in a large plastic bag and crush them to fine crumbs, using a rolling pin or mallet. Add parsley, herb seasoning, salt and cayenne and shake to combine.
- In a separate plastic bag, combine the scallops and mustard. seal the bag, and squish around to coat the scallops with the mustard. Add the scallops to the cracker mixture, seal the bag, and shake to coat evenly.
- Heat the oil in a large skillet over medium heat. Remove the scallops from the bag, place in the skillet, and cook until golden brown on the outside and opaque on the inside, about 3 minutes per side.
CRUMBED SCALLOPS
This is a recipe by chef Jeremy Jones as heard on Radio NZ. I have added a few extra ingredients. It is simple and very tasty. There is no reason why you couldn't use the same as a topping for other fish. I hope you enjoy!! :o)
Provided by nmorine
Categories New Zealand
Time 23m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 200c.
- Heat 1/2 the oil in a frypan and cook onion & garlic until soft and golden.
- In a bowl mix together breadcrumbs, roughly chopped cashews, parsley, lemon rind, parmesan, capers, red pepper and the cooked onion & garlic.
- Dry the scallops with a paper towel then.
- toss with the breadcrumb mix, pepper & salt and remaining oil.
- Place on an oven proof serving dish and cook.
- for 8 mins until the sides are bubbling and the crumbs are golden brown.
Nutrition Facts : Calories 1049.6, Fat 70, SaturatedFat 12.1, Cholesterol 70.4, Sodium 1249.3, Carbohydrate 60.5, Fiber 5.2, Sugar 8.9, Protein 46.4
SCALLOP GRATINS WITH GARLIC-LEMON BUTTER
Categories Garlic Shellfish Bake Dinner Casserole/Gratin Lemon Seafood Scallop Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 8
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 25 minutes. Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.
SIMPLE HERBED SCALLOPS
Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
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