Pan Fried Scallops Food

SEARED SCALLOPS

Steps:

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

PAN FRIED SCALLOPS AND BACON

Steps:

• The amount of scallops depends on their size, and of course, how much you want to eat!
• Scallops (no shell) with their roe if you can get them, as the nice orange colour of the roe looks good and more important it tastes good!
• Streaky bacon is best because of the fat in it. You want about 3 or 4 rashers each.
• Fry the bacon in a pan over a moderate heat until nice and brown and only just starting to get crispy.
• With the bacon still in the pan, add the scallops and move them about in the pan to get them nicley coated with all the pan juices. They will only take a couple of minutes to cook.
• It's as simple as that! Serve immediately.

PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
• For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed.
• Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.

PAN FRIED SEA SCALLOPS WITH LEMON BUTTER

Steps:

• In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess.
• In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside.
• Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute.
• Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.

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.

PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER

Steps:

• In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
• Pat the scallops dry with paper towels. Season both sides with salt and pepper.
• Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
• Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
• Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

CRISP PAN-FRIED SCALLOPS

Steps:

• Rinse the scallops and pat dry. If they differ in size, cut the larger ones in half crosswise. In a bowl, whisk the egg with the milk, salt, and pepper. Add the scallops and toss gently to coat. Spread the panko on a flat plate and generously coat each scallop.
• Heat the oil in a large skillet on medium-high heat until the oil is hot but not smoking. Carefully add about half of the scallops, one at a time. Cook on the first side for 3 or 4 minutes, until golden brown. (If the panko is browning too quickly, reduce the heat.) Turn over the scallops with tongs and cook on the other side until golden brown, about 3 minutes. Place the cooked scallops on paper towels to soak up extra oil. Fry the rest of the scallops. Serve with lemon wedges.
• Look for panko in bags or boxes in Asian markets or supermarkets. We often use Sun Luck brand, but any brand with good ingredients is fine.
• Ask for "dry" or untreated scallops, ones that have not been treated with STP solution (sodium tripolyphosphate), a preservative.
• Serve on a bed of rice with a steamed green vegetable, Peas & Escarole (page 190), or
• refreshing Carrot Salad with Raspberry Vinaigrette (page 217).

PAN FRIED SALMON AND SCALLOPS

Steps:

• Note: This meal can be cooked indoor/outdoors today we are cooking it outside on the grill, see method below! Method: First start the gas or propane BBQ on high, clean grill with brush and place cast iron or a frying pan safe for grill top. Then add flour and some sea salt, pepper, ground or fresh dill and onion powder to plastic bag then toss together, add salmon pieces and roll in flour, remove onto plate. Then roll all your scallops in flour mixture and then remove to plate. After heat the cast iron pan or BBQ safe pans and turn BBQ down to medium heat, add garlic butter and oil to one pan for salmon and scallops, then olive oil to the other for mushrooms and onions. Place salmon in one pan, skin side up, if room in same pan add some scallops or wait until salmon is fried. Fry salmon 3 to 4 minutes on one side and the same on the other side. Add more butter or oil if needed. Cook scallops only until golden brown on both sides and remove, adding more butter or oil if needed. In other pan add oil and garlic butter, chopped onion and mushrooms fry until starting to soften or a light golden brown. Add sea salt and pepper, continue cooking on low, until ready to serve. Pre-steam rice inside on stove top or serve side dish of choice. Then plate all of your delicious food, mushrooms and onions first, then salmon and scallops, serve with fresh bread, steamed rice and a rolls or bread sticks. RHUBARB SUMMER DRINK: 1 CUP RHUBARB 1 CUP WILD PLUMS or BERRY of choice ( optional ) 1/2 CUP SUGAR 2 CUPS WATER EXTRA INGREDIENTS 1/2 CUP FROZEN OR FRESH RHUBARB 1/2 CUP BERRIES ICE, as needed Soda water or sparkling water, as needed METHOD: In a saucepan add rhubarb, wild plums or berries, sugar and water, then bring to a boil. When mixture is completely boiled, strain through a strainer. While liquid is hot pour some in mason jars for later use and after it comes to room temperature store in fridge for a week or more. To make a fresh jug or rhubarb summer drink you will in about one jar or 1/2 cup of the simple syrup ( rhubarb juice ) and pour will cold in jug of ice. Add 2 cups of cold water and stir with spoon or stick of rhubarb. Serve in a glass of ice and top with soda water or sparkling water and extra berries or rhubarb. Enjoy

GORDON RAMSAY'S PAN FRIED SCALLOPS RECIPE

Steps:

• Rinse the scallops thoroughly with cold water and pat them dry.
• Season the scallops with salt and pepper. Place a saucepan over high heat and add oil and butter to it. When the oil in the pan is hot, slowly add scallops to the pan. Make sure the scallops do not touch each other.
• Sear the scallops for at least 1.5 minutes on each side until they're golden brown. Make sure they're still translucent in the center and not overcooked.
• Serve these scallops immediately once they're cooked.