Lemon Pepper Bay Scallops Food

LEMON BUTTERED SEARED SCALLOPS

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.

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.

CREAMY BAY SCALLOP SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
• Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
• Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

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.

BAY SCALLOP SAUTE

Steps:

• Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
• Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
• Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately.

LEMON PEPPER BAY SCALLOPS

Steps:

• Rinse and dry scallops.
• Spread olive oil on the bottom of a saute pan, and add minced garlic. Heat garlic on medium in olive oil until oil is warm.
• Add scallops, and turn heat to medium-high. Season generously with salt and pepper.
• Keep the scallops moving for 4 minutes, or until opaque and tender. With one minute to go, squeeze lemon into the pan and continue to toss scallops around the pan.
• Serve right out of the pan, very hot.

SCALLOPS IN LEMON WINE SAUCE

Steps:

• Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
• Heat oil over high heat in a nonstick skillet.
• Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
• Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
• Remove from heat and place on a plate to rest.
• Reduce heat to medium and wipe-out skillet with a paper towel.
• Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
• Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
• Drizzle sauce over scallops and sprinkle with parsley.

PECONIC BAY SCALLOP SCAMPI

Steps:

• In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.Transfer half of the scallops to a very hot skillet and cook without moving until seared. You can check the bottom of one to confirm before flipping the rest - if it hasn't browned wait a little longer.Gently flip and sear on other side until caramelized (this side will cook more quickly). Remove from skillet; add remaining scallops and butter. Cook in the same manner as the first batch.Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.Remove skillet from heat.Add the garlic, lemon juice, wine and capers. Season with salt and pepper.Give a gentle toss and finish with parsley and lemon zest. Serve immediately.

LEMON SCALLOPS WITH AMONTILLADO SHERRY

Steps:

• In a large skillet, heat the oil over medium heat. Saute the garlic until soft.
• Mix together flour, salt and pepper and lightly dust the scallops with mixture. Add scallops to garlic and saute 2 minutes without stirring. Sprinkle with lemon zest and turn scallops over and cook another 3 minutes, until just opaque.
• Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate.
• Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.

BAY SCALLOPS WITH LEMON AND DILL

Steps:

• Coat heavy large skillet generously with nonstick Vegetable spray. Add oleo and melt over medium heat. Add scallops and stir until almost opaque, about 2 min. Transfer to a bowl using a slotted spoon. Add vermouth, lemon juice and lemon peel to skillet and boil until reduced to a thick glaze, about 5 min. Add any juices exuded by the scallops and boil until reduced to glaze. Return scallops to skillet and stir until coated with sauce. Mix in dill and pepper. Serve immediately.