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
SEARED SCALLOPS WITH PAN SAUCE
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Provided by Mark Bittman
Categories Seafood Shellfish Scallop Butter Quick & Easy Dinner Chive White Wine
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
- Variation:
- Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
- Cooks' Notes
- Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
- Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
- Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
SEARED SEA SCALLOPS
The herbs and seasoning in the breading of this scallop recipe add so much flavor to this simple recipe. The lemon pepper and lemon juice flavors are prominent and pair fabulously with the scallops. Quick, easy and very impressive!
Provided by Pat Fucile
Categories Seafood
Time 25m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper.
- 2. Roll the scallops in the flour mixture until lightly coated on all sides.
- 3. Heat olive oil in a skillet or frying pan over a high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve. Repeat until all the scallops have been seared.
- 4. Sprinkle the scallops with the lemon juice and chopped parsley and serve.
PAN SEARED SEA SCALLOPS
Make and share this Pan Seared Sea Scallops recipe from Food.com.
Provided by hannahs dad
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
- Preheat oven to 450 degrees.
- Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
- Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
- Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
- Add butter and spoon butter over scallops as "crusting" occurs.
- Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!
SEA SCALLOPS
this makes a great dinner for 4, or an appetizer for 8 and is a wonderful light dish. adapted from diabetic recipes 2003
Provided by chia2160
Categories < 30 Mins
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- heat olive oil in skillet, add garlic, stir.
- add scallops, cook 2-3 minutes until opaque, set aside.
- add orange juice to the skillet, add tea leaves, soy sauce, honey and any reserved scallop liquid reduce heat and simmer to thicken.
- strain sauce in fine mesh, add liquid back to pan, discard solids.
- add scallops back to pan, coat with sauce.
- serve over rice noodles.
Nutrition Facts : Calories 380.2, Fat 5.8, SaturatedFat 0.8, Cholesterol 37.5, Sodium 454.7, Carbohydrate 58.1, Fiber 1, Sugar 7, Protein 21.7
ROASTED SEA SCALLOPS
"We like scallops because of their availability here year-round, and they're affordable compared to some seafood," notes Marguerite Shaeffer of Sewell, New Jersey. "These scallops are delicately seasoned with roasted tomatoes and can be served over rice or toasted garlic bread."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.
Nutrition Facts : Calories 209 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 575mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SEA SCALLOPS SAUTEED WITH SCALLIONS
Make and share this Sea Scallops Sauteed With Scallions recipe from Food.com.
Provided by Oolala
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- On a plate, combine flour, salt, and pepper.
- Dredge scallops in the flour mixture.
- In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
- Remove scallops with slotted spoon and place on a warmed serving dish.
- Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
- Remove with a slotted spoon and sprinkle over the scallops; keep warm.
- Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
- Pour the sauce over the scallops and sprinkle with the herbs.
- Serve immediately with fresh lemon wedges.
LULUS PAN-ROASTED SEA SCALLOPS FROM CHEF KARENS KITCHEN
Steps:
- Whisk all ingredients together Make limonata a head and refrigerate. To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm. Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine
PAN SEARED SCALLOPS
I found this recipe in my weekly grocery circular. I love it because it is quick to cook and I normally have all the ingredients on hand minus the fresh Sea Scallops. I made this last night for supper and both my husband and I thought it was delicious! I did substitute Montreal steak seasoning for the blackened steak seasoning because that is what I had on hand.
Provided by Denise in NH
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- rinse scallops; pat dry.
- in a plastic bag combine flour and seasoning; add scallops; toss to coat.
- in a large skillet cook scallops in hot oil over medium heat and 6 minutes or until browned and opaque, turning once. remove scallops.
- add spinach to skillet; sprinkle with water.
- cook, covered, over medium-high heat 2 minutes or until spinach is wilted.
- add vinegar; toss to coat evenly.
- return scallops; heat through.
Nutrition Facts : Calories 145.3, Fat 4.3, SaturatedFat 0.6, Cholesterol 27.2, Sodium 502.4, Carbohydrate 10.4, Fiber 1.7, Sugar 1.5, Protein 16.1
LULU'S PAN ROASTED SEA SCALLOPS
Steps:
- For Limonata Sauce: Whisk all ingredients together Make limonata a head and refrigerate. To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm. Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.
LULU'S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN'S
Karen Fohrhaltz Miele, chef/proprietor and her husband and working partner, Michael Miele, launched LuLu & Me (253 Fifth Avenue), in 2011, and it has fast become NoMad's neighborhood restaurant in the new, hot area of New York City. Each Tuesday, the distinctive chef presents a special menu item from "Karen's Kitchen," and on March 18, Lulu's Pan Roasted Sea Scallops with Red Quinoa, parsnips and limonatais the dinner entrée priced at $25. For reservations call 212-290-2460 or visit www.luluand.me
Provided by D I @DI_5a73888fd0a09
Categories Seafood
Number Of Ingredients 16
Steps:
- Whisk all ingredients together Make limonata a head and refrigerate.
- To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2 c.hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4 c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10 minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
- Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata Garnish with chives.
- * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine
LULU'S PAN ROASTED SEA SCALLOPS
A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine's Day four-course dinner menu on Friday, February 14, at LuLu & Me restaurant (253 Fifth Avenue, New York City). The restaurant's owners - Chef Karen Fohrhatz Miele and her husband/manager Michael Miele guarantee to get right to your lover's heart for just $55 per person. "The love of great food and drink is often the recipe to bring lovers together," say the Mieles, who have been married restaurateurs for more than three decades, and opened the eclectic, new world restaurant LuLu & Me in 2012. Here is Chef Karen's Sea Scallops - red quinoa, parsnips, limonata, which is one of the entrees on the menu. For reservations call 212-290-2460 or visit www.luluand.me.
Provided by Cirillo World
Categories Thai
Time 50m
Yield 12 scallops, 4 serving(s)
Number Of Ingredients 16
Steps:
- To Prepare Quinoa:.
- Reconstitute dried porcini mushrooms with 1/2c. hot water.
- Set aside for 10 minutes. Strain off water. Reserve.
- Chop porcini mushrooms. Set aside.
- Rinse quinoa until water runs clear.
- Place in medium saucepan:.
- Bring 2 cups water, 2 cups shrimp stock & 1/4c.white wine to a boil.
- Season lightly with salt.
- Add quinoa.
- Cook for about 10minutes.
- Add chopped porcini mushrooms and the reserved porcini water to quinoa.
- Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
- Prepare Scallops:.
- Season with salt and pepper.
- Sear scallops on both sides.
- Place in 400 degree oven for about 4 minutes.
- Saute diced parsnips. Season with salt.
- Add remaining cup of shrimp stock to parsnips.
- Add quinoa and frisee to pan.
- Add cold butter. Stir to blend in butter and heat the quinoa.
- Add Thai fish sauce and 1 Tbsp limonata.
- Add chives.(reserve a few for garnish).
- Divide quinoa among 4 plates.
- Place scallops on top of quinoa.
- Dress each scallop with a splash of limonata .
- Garnish with chives.
- * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.
Nutrition Facts : Calories 834.2, Fat 71.2, SaturatedFat 13.7, Cholesterol 41.3, Sodium 926, Carbohydrate 37.3, Fiber 5, Sugar 2.1, Protein 12.4
LULU'S PAN ROASTED SEA SCALLOPS
A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine's Day four-course dinner menu on Friday, February 14, at LuLu & Me restaurant (253 Fifth Avenue, New York City). The restaurant's owners - Chef Karen Fohrhatz Miele and her husband/manager Michael Miele guarantee to get right to your lover's heart for just $55 per person. Here is Chef Karen's Sea Scallops - red quinoa, parsnips, limonata, which is one of the entrees on the menu. For reservations call 212-290-2460 or visit www.luluand.me.
Provided by D I @DI_5a73888fd0a09
Categories Fish
Number Of Ingredients 1
Steps:
- 12 large dry Sea scallops (about 2 oz. per scallop) 1 c. Red quinoa 3 c. shrimp stock* ¼ c. dried porcini mushrooms ¼ c. white wine 4 Tbsp cold unsalted butter 1/8 tsp Thai fish sauce ½ c. diced parsnips 1 1/2c. frisee coarsely chopped 12 chives
- For Limonata sauce: 3 roasted garlic clove smashed and chopped fine ¾ c. fresh lemon juice Zest of 1 lemon 1 ¼ tsp salt 4 oz. canola oil 4 oz. extra virgin olive oil Whisk all ingredients together Make limonata a head and refrigerate.
- To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
- Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.
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