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
CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES
In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that's spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through Step 2, and leave it in the pan, covered for an hour or two. Reheat it before adding the scallops in Step 3. Then serve the scallops right away, with some bread or rice to soak up every last drop of the herby, savory sauce.
Provided by Melissa Clark
Categories seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
- Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
- Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.
PAN ROASTED DIVER SCALLOPS WITH POTATO AND CELERY ROOT PUREE AND BROWN BUTTER
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the potato and celery root puree:
- Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until cooked through and fork tender, about 15 minutes. Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl. Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine. Taste the mixture and season with salt.
- For the salad:
- Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed, and pour over the julienned celery root. Add the apples and toss to coat. Just before serving add the celery leaves to the salad and toss to combine.
- For the scallops:
- Season the scallops on both sides with salt. Place a large saute pan over medium heat and add the oil. Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcook. Ideally you are looking for a tender middle, medium at the most.
- Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon. Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste. Turn off the heat and set aside.
- For each serving:
- For each serving, plate a spoonful of the mashed potatoes in the middle of the plate. Top with 3 scallops and a large spoonful of the salad over the top. Spoon the sauce over the scallops and around the plate.
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
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.
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
PAN SEARED SCALLOPS
This is a BHG recipe that I just had to share. Scallop and Spinach lovers will go wild! This makes a lovely warm weather dinner with a loaf of bread and glass of wine.
Provided by Michelle S.
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw scallops if they are frozen.
- Rinse scallops and pat dry with paper towel.
- In a large ziploc bag mix the flour and cajun seasoning.
- Add scallops, toss, coating well.
- In a large skillet over medium heat warm the oil.
- Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
- Remove scallops from skillet, keep warm.
- Add spinach to skillet and sprinkle with water.
- Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
- Drizzle spinach with vinegar and toss well to coat.
- Add scallops and heat throughly.
- Sprinkle with bacon pieces.
- Serve.
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
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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- In a large skillet, melt 1 tablespoon of the butter. Add the bread crumbs, season lightly with salt and pepper and cook over moderate heat, stirring, until the crumbs are golden brown and crisp, about 3 minutes. Scrape the crumbs onto a plate.
- Wipe out the skillet. Add the oil and heat until shimmering. Add 1 tablespoon of the butter and let it melt. Add the scallops, season with salt and pepper and brown over high heat, about 2 minutes total. Transfer the scallops to a large, shallow dish.
- Melt the remaining 1 tablespoon of butter in the skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until their liquid is almost evaporated, about 4 minutes. Add the shallot and cook, stirring, until softened, about 3 minutes. Add the lemon juice and cook for 30 seconds. Add the water and simmer for 1 minute.
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