LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
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.
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
LEMON SAUTEED SCALLOPS
Make and share this Lemon Sauteed Scallops recipe from Food.com.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter.
- Add the garlic and scallops and saute over med-high heat for about 4 to 5 minutes, or until firm and opaque (depends on size of your scallops -- could be more time or less).
- Reduce heat; stir in all remaining ingredients and stir/sautee for about 1 more minute.
- Serve.
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.
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
PAN-SEARED SCALLOPS WITH LEMON SAUCE
Categories Dairy Bake Mother's Day Lemon Scallop Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
- Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
- Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
- What to drink:
- Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.
SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Provided by Lisa Zwirn
Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.
PAN-SEARED SCALLOPS WITH LEMON SAUCE
From Bon Appetit March 2007. In the UK, scallops come with the coral still attached, something I'm not used to, being American. This recipe does not call for the coral, but I used it anyway and it was rather good. One of our Zaar sisters (PhillyUKGirl) described them as 'silky and luxurious' and they definitely were! This recipe also calls for the scallops to be put into the oven. I did not do that step and just pan seared them. I have given the directions as written in the recipe, so you can do as you wish. The flavor of the lemon sauce is very subtle. It also calls for heavy cream but I used light cream as I didn't want a very thick sauce. The sauce can also be made 1 day ahead. Cover and refrigerate and bring to a simmer over medium heat before serving, whisking occasionally.
Provided by CulinaryQueen
Categories Savory
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
- Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
- Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
- Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
- Pour mixture through fine strainer and discard solids.
- Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
- Preheat oven to 200C/400°F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
- Toss scallops in bowl with salt and pepper.
- Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
- Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
- Transfer scallops to rimmed baking sheet and bake about 3 minutes.
- While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
- Divide sauce among plates and arrange scallops and coral atop sauce and serve.
Nutrition Facts : Calories 607.5, Fat 39.5, SaturatedFat 21.5, Cholesterol 193.9, Sodium 428.2, Carbohydrate 12.7, Fiber 0.9, Sugar 0.7, Protein 40.3
LEMONY SCALLOPS WITH ANGEL HAIR PASTA
This delicate dish tastes so bright with a touch of lemon and tender sauteed scallops. Serve with crusty whole grain bread, and you have an impressive dinner that comes together in a flash. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat; sear scallops in batches until opaque and edges are golden brown, about 2 minutes per side. Remove from skillet; keep warm., In the same skillet, saute radishes, garlic and pepper flakes in remaining oil until radishes are tender, 2-3 minutes. Stir in green onions and salt; cook 1 minute. Add to pasta; toss to combine. Sprinkle with lemon zest and juice. Top with scallops to serve.
Nutrition Facts : Calories 404 calories, Fat 13g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 737mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.
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
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- Warm the oil and garlic together in a large nonreactive skillet over moderate heat. Cook, stirring occasionally, until the garlic is pale golden, about 4 minutes. Raise the heat to high and stir in the rosemary. Add the scallops in a single layer, season with salt and pepper and cook until opaque, 2 to 3 minutes. Using a slotted spoon, transfer the scallops to a bowl.
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