Lemon Pepper Bay Scallops Food

LEMON SCALLOP LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a skillet, saute onion in butter over medium heat for 2-3 minutes or until golden. Add the scallops, lemon-pepper and pepper. Cook and stir for 4-5 minutes or until scallops are firm and opaque., Add the lemon juice; cook 1 minute longer. Drain the linguine; toss the scallop mixture. Sprinkle with parsley.

LEMON ORZO WITH SCALLOPS

Steps:

• Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
• Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
• Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
• Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.

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.

BAY SCALLOPS WITH GARLIC

Steps:

• Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.

BAY SCALLOPS WITH LEMON AND DILL

Steps:

• Melt butter in skillet over medium heat.
• Add scallops and cook until almost opaque, about 2 minutes.
• Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
• Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes).
• Return scallops to skillet and stir until coated.
• Add dill and pepper and serve immediately.

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.

CREAMY SCALLOP PASTA

Steps:

• Heat up a pot of water and cook the spaghetti until al dente, per the package instructions. Drain the spaghetti when they are cooked.
• Season the scallops with salt and pepper. Heat up a skillet and add 1 tablespoon olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
• Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper.
• Transfer the spaghetti and scallops into the skillet, stir to mix well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.

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.

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.

PAN FRIED SCALLOP RECIPE

Steps:

• Remove the side muscle from the scallops (if still attached).
• Pat dry the scallops thoroughly with paper towels.
• Season the scallops with salt and pepper.
• In a large sauté pan or skillet, heat the olive oil over medium-high heat until sizzling. Add the scallops in a single layer. You may need to do this in batches to not overcrowd the pan.
• Lower the heat to medium and without moving them, allow the scallops to brown lightly and form a golden brown crust underneath. This should take about 2-3 minutes. Flip the scallops and brown lightly on the other side, about 2 minutes or until cooked through (they will look opaque with a golden crust). Remove scallops from the skillet and transfer them to a plate. Keep them warm.
• Melt 2 tablespoons of butter in the same pan. Add the garlic and cook, stirring for about a minute, making sure the garlic doesn't get brown.
• Add the wine and broth and with a wooden spoon scrape any browned bits from the bottom of the pan. Cook until the wine/broth mixture has reduced by half, about 2-3 minutes.
• Stir in the remaining butter, lemon juice and capers and turn the heat to low.
• Return the scallops to the pan and warm them up for about 2 minutes. Remove from the heat. Add the parsley and season to taste.
• Serve immediately with lemon slices.

BROILED SCALLOPS

Steps:

• Turn broiler on.
• Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
• Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.

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.

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.

CREAMY LEMON-DILL PASTA WITH BAY SCALLOPS

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ¼ cup of the pasta cooking water. Pat the scallops dry and transfer to a bowl. Season with salt and pepper and keep in the fridge until ready to cook.
• While the pasta water is coming to a boil, prepare the ingredients for the creamy lemon-dill sauce.
• First, mince the parsley and fresh dill. Next, zest the lemon into one bowl and then juice the lemon into a second bowl. Finally, add the minced herbs to the bowl of lemon juice and set aside. To the bowl of lemon zest, add the grated Parmigiano-Reggiano with a sprinkle of salt, pepper, and crushed red pepper and toss to combine. Set aside.
• Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (large enough to later hold the pasta) over medium-high heat until very hot.
• Add the bay scallops in an even layer and cook without moving for 1 minute. Flip and cook another minute or so until almost cooked through. Do not overcook the scallops - they should have just turned pearly white when you remove them from the skillet. Using a slotted spoon, remove the scallops from the skillet and transfer to a bowl.
• If the scallops produce a lot of liquid while cooking, turn the heat up a bit and cook until the liquid turns golden brown and begins to evaporate. Then, move on to preparing the sauce.
• To the skillet add the remaining 2 tablespoons butter over medium heat and cook until frothy and melted. Add the flour and cook until browned (the flour should be completely spread out through the butter), about 1-3 minutes.
• Slowly add the chicken stock one ladle at a time, whisking after each addition until the liquid is completely incorporated and the sauce is smooth. Continue whisking until there are no more clumps of flour. Turn the heat to low and slowly whisk in the light cream until incorporated.
• Taste and season with salt, pepper, and paprika. Add the fresh minced herbs in lemon juice and stir to combine. Simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and reduced a bit.
• Taste the sauce and season to your preferences. Add the ¼ cup reserved pasta cooking water along with all but a couple of pinches of the grated cheese and whisk to incorporate.
• Add the pasta and toss to combine. Cook for just about 1-3 minutes or until the pasta is well coated with the sauce. Add the bay scallops along with the remaining juice from 1 lemon and toss to combine until the scallops have just reheated, about 1-2 minutes more. Remove from heat.
• Divide the lemon-dill pasta with bay scallops between shallow pasta bowls. Sprinkle a bit of the remaining grated cheese on top of each plate. Enjoy!