LEMON-SHALLOT SCALLOPS (COOKING LIGHT)
This is from Cooking Light's booklet "Quick & Easy Entrees." A collection of the editors' favorite weeknight dinners.
Provided by Bren in LR
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and saute 2 minutes on each side. Remove scallops from pan, and keep warm.
- Melt butter in pan. Add shallots and garlic; saute 30 seconds. Add wine and juice; cook 1 minute.
- Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.
Nutrition Facts : Calories 174.2, Fat 5, SaturatedFat 1.7, Cholesterol 46, Sodium 978.8, Carbohydrate 7.7, Fiber 0.1, Sugar 0.3, Protein 20.9
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
SCALLOPS WITH LEEKS AND LEMON BUTTER SAUCE
I love scallops! Serve these as a nice first course or a light main dish. The cook time does not take into account that some things can be done simultaneously.
Provided by Normaone
Categories Spring
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, melt butter.
- Add leeks and 2 tablespoons water.
- Cover and simmer 20 minutes or until leeks are tender, stirring now and then.
- Season and set aside.
- Can be made a day in advance.
- Cover and refrigerate.
- In a large saucepan, boil vermouth, shallots, lemon juice,and thyme 25 minutes, or until reduced to 1 cup.
- Strain sauce and set aside.
- Season scallops.
- In a large skillet over medium-high heat, saute scallops about 3 minutes, or until cooked through.
- Keep warm.
- In a skillet over medium heat, rewarm the leek mixture, stirring now and then.
- Bring the sauce to a simmer, gradually add the 1/2 c butter a piece or two at a time, whisking until melted.
- Remove from heat and season.
- Spoon leek mixture onto plates.
- Spoon warm scallops onto leeks.
- Drizzle sauce over scallops and sprinkle with chopped tomatoes.
- Serve.
LEMON SHALLOT SCALLOPS - WEIGHT WATCHER FRIENDLY
Make and share this Lemon Shallot Scallops - Weight Watcher Friendly recipe from Food.com.
Provided by Abby Girl
Categories Healthy
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium high heat. Sprinkle scallops with salt and pepper. Add scallops to pan and saute 2 minutes on each side. Remove scallops from pan and keep warm.
- Melt butter in pan. Add shallots and garlic; saute 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges if desired.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
LEMON SHALLOT SCALLOPS
Categories Shellfish
Number Of Ingredients 11
Steps:
- Heat oil in non stick skillet over med-high heat. Sprinkle scallops with salt and pepper. (I sprinkle with a little Old Bay seasoning also) Add scallops to pan and saute 2 minutes on each side. Remove from skillet and keep warm. Melt butter in pan and add shallots and garlic. Saute 30 seconds then add wine and lemon juice. Cook 1 min. Return scallops to pan. Toss to coat. Remove from heat and sprinkle with parsley. Serve with lemon wedges
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