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.
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
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 PASTA
Steps:
- Bring a large pot of generously salted water to a rapid boil. Cook the pasta according to package directions. Reserve 1/2 cup pasta water, then drain. Toss pasta with a bit of olive oil to prevent sticking. Set aside.Tip: If you forget to reserve the pasta water before draining, you can use chicken broth for the sauce.
- While the pasta is cooking, remove the thawed scallops from the fridge and place them on a plate lined with paper towels. If the scallops have the muscle on the side, remove it. With a few more paper towels, pat the scallops completely dry. Season liberally with salt and pepper.
- Place a large skillet over medium high heat. Once hot, add the 2 tablespoons of oil to the pan. When the oil is shimmering, but not smoking, add the scallops, keeping them about an inch apart (cook in two batches if necessary). Cook scallops for about 2 minutes, without moving or touching them. Flip and cook for another 2 minutes. Transfer scallops to a clean plate and set aside. Tip: The first side that was seared will have the nicest golden colour so keep that side up on the plate, and when you serve them.
- Reduce the heat to medium low and add 2 tablespoons of the butter to the skillet, plus another drizzle of olive oil. Stir in the garlic and sauté for about 1 minute. Add the wine to the pan scraping up the browned bits at the bottom of the pan. Cook the wine until slightly reduced, about 1 to 2 minutes.
- Add the 1/2 cup of reserved pasta water, chives, capers, lemon zest, lemon juice and crushed red pepper flakes. Stirring constantly, bring sauce to a gentle simmer. Cook for 1 more minute then remove from heat. Stir in remaining tablespoon of butter.
- Add pasta to sauce and stir to combine.
- To serve, divide the pasta into 4 serving bowls. Top with scallops and garnish with chives and/or parsley, and lemon wedges on the side, if desired.
LEMON ORZO WITH PAN-SEARED SCALLOPS
I toasted the orzo in a 350ºF oven, for 10 minutes and then continued to cook according to manufacturer's suggestions. This is a combination of a couple of recipes and I hope you like them, at least try them, puleeze. ;)
Provided by Manami
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the stock in a saucepan, and heat to a boil.
- Add the orzo, reduced to heat & simmer until cooked al dente, approximately 7 to 8 minutes,.
- Drain and rinse under cold water.
- In a saucepan, heat the oil and add the cooked orzo and the remaining ingredients.
- Toss to combine, season to tatse.
- Then, heat oil in a another large cast-iron skillet ove medium-high heat.
- Sprinkle scallops evenly with salt and pepper.
- Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness.
- Season again, as needed; serve immediately with some fresh chopped parsely, if you choose.
- Enjoy!
Nutrition Facts : Calories 1045, Fat 18.8, SaturatedFat 3.6, Cholesterol 70.7, Sodium 1042.7, Carbohydrate 150.2, Fiber 6.2, Sugar 11.2, Protein 63.8
PAN-SEARED SCALLOPS WITH LEMON ORZO
From Cooking Light, July, 2007. "Sear the scallops while the orzo cooks. Serve this easy but impressive meal with a green salad, garlic bread, and a crisp white wine."
Provided by picky-picky
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium saucepan over medium-high heat.
- Coat pan with cooking spray.
- Add onion to pan; saute 3 minutes.
- Stir in pasta, broth, wine, and thyme; bring to a boil.
- Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente.
- Stir in chopped chives and lemon juice.
- Keep warm.
- Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness.
- Serve with pasta mixture.
- Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.
Nutrition Facts : Calories 337.8, Fat 4.1, SaturatedFat 0.8, Cholesterol 40.9, Sodium 836.9, Carbohydrate 40.9, Fiber 1.8, Sugar 2.5, Protein 27.6
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
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- Prepare scallops by lying them out single layer on a paper towel and drying then well. Sprinkle with salt and set aside.
- Put a large pot of water on to boil, once the water comes to a boil add a generous amount of salt (the water should taste like seawater). Add spaghetti and cook for 1 minute less than package instructions recommend, spaghetti should be al dente and a litltle underdone. You will continue to cook in the sauce. RESERVE THE PASTA WATER!
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PAN-SEARED SCALLOPS WITH LEMON AND GARLIC PASTA
From sharethepasta.org
Estimated Reading Time 2 minsTotal Time 20 mins
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat. When the water boils, reduce heat to simmer until you’re ready to cook the pasta (step 5).
- While the water is heating up, use a grater to take off small peels of the skin of one lemon into a small saucepan. Cut the lemon in half and squeeze the juice into the pan and remove pits. Use the back of a large spoon to press the inside of the lemon to extract more juice. Add the garlic and 1 tablespoon of the olive oil to the saucepan. Stir to blend well. Place on stovetop on low heat.
- Heat a large nonstick pan or grill pan on high temperature until very hot. Sprinkle the scallops with salt, pepper, and 1 tablespoon of olive oil. Toss to coat well.
- Place the scallops in the hot pan. Cook about 4 minutes on each side, or until scallops are well browned and firm and milky white to the center (to a minimum internal temperature of 145 °F).
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