SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
HONEY BROILED SCALLOPS
These are great broiled as instructed, but I am also anxious to try them on the grill. Don't skip the sesame seeds--I think they make the dish. Prep time includes time to marinate. Recipe from Fisherman's Express.
Provided by GaylaJ
Categories < 4 Hours
Time 1h16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.
- Remove scallops from marinade, reserving marinade, and thread evenly on 4 skewers.
- Place skewers on shallow baking pan that has been sprayed with non-stick coating (or line with non-stick foil for easy cleanup).
- Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes, or until opaque throughout.
- Place sesame seeds on waxed paper and roll each skewer over the seeds to evenly coat scallops.
Nutrition Facts : Calories 192.1, Fat 7.7, SaturatedFat 1, Cholesterol 37.5, Sodium 435.7, Carbohydrate 10.1, Fiber 1.1, Sugar 4.6, Protein 20.8
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
GRILLED BAY SCALLOPS
Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter. I think this is the best way to enjoy bay scallops because grilling really brings out their sweet flavor. Serve with extra butter and a lemon wedge.
Provided by Melanie Butler
Categories Seafood Shellfish Scallops
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse scallops and pat dry with paper towels.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
- Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes.
- Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
- Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 7.2 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 0.6 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 285.4 mg, Sugar 1.5 g
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
BROILED SCALLOPS IN LIME SAUCE
Since my husband's heart attack, I'm on an endless quest for heart-healthier food. Here is a version of scallops that he can indulge in!
Provided by C and Ds Mommy
Categories Lactose Free
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the broiler. Position the rack to 4 inches from the heat. Line a cookie sheet with foil, and spray it with cooking spray. Rinse the scallops and pat dry.
- In a large bowl, whisk together the honey, lime juice and oil.
- Add the scallops and toss gently to coat.
- Arrange the scallops in a single layer on the cookie sheet. Broil until opaque, about 5 minutes. Turn the scallops over and broil for another minute.
- Divide the scallops onto plates, and spoon leftover juices from the cookie sheet over them. Sprinkle with grated lime peel, and serve with a lime wedge.
Nutrition Facts : Calories 200.7, Fat 4.3, SaturatedFat 0.6, Cholesterol 37.5, Sodium 184.4, Carbohydrate 22.4, Fiber 0.5, Sugar 17.7, Protein 19.3
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