PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE
Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.
Provided by Jessica Gavin
Categories Appetizer Dinner Main Course Side Dish
Time 28m
Number Of Ingredients 17
Steps:
- In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
- Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
- Allow scallops to sit for 10 minutes at room temperature before cooking.
- In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
- Sprinkle scallops lightly with salt on both sides.
- Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
- Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
- Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
- When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
- In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
- Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
- Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
- Turn off heat and whisk in Dijon mustard.
- Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
- Taste sauce and season with salt and pepper as needed.
- Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 15 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 10263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Quick & Easy Seafood Shellfish Scallop Chive Capers Lemon
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
- Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
- Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
PAN-SEARED SCALLOPS WITH LEMON SAUCE
Categories Dairy Bake Mother's Day Lemon Scallop Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 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; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
- Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops 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, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
- Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
- What to drink:
- Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.
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 FRIED SCALLOP RECIPE
Tender Pan Seared Scallops are cooked to perfection and smothered in a flavorful lemon garlic butter sauce.
Provided by Chef Kathy McDaniel
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 5 g, Protein 15 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 52 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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 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.
PAN-SEARED SCALLOPS WITH LEMON BUTTER
These Pan-Seared Scallops are prepared using classic techniques and then paired with a simple, delicious lemon butter sauce. This deceptively-easy meal is sure to impress!
Provided by Meggan Hill
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees (to keep cooked scallops warm for a few minutes while preparing lemon butter sauce). To prepare the scallops, examine each one for a side muscle, a square-shaped bit of tissue that runs in the opposite direction as the rest of the muscle. Pull it off by pinching it and tearing it away from the scallop.
- Line a rimmed baking sheet or plate with a clean kitchen towel. Arrange scallops in a single layer on towel, then cover with a second clean kitchen towel. Press down gently to blot liquid.
- Let scallops rest at room temperature until towels have absorbed most of their moisture, about 10 minutes. Season both sides of scallops with salt and pepper to taste.
- In a large skillet over high heat, heat 1 tablespoon vegetable oil until just smoking. Add half of the scallops in a single layer, flat-side down. Cook, without moving, until well-browned, about 1 1/2 to 2 minutes.
- Add 1 tablespoon butter to the skillet. Using tongs, flip scallops. Continue to cook, using a large spoon to baste each scallop with butter until the sides of scallops are firm and centers are opaque, about 30 to 90 seconds longer (tilt skillet to one side so the butter pools and is easier to scoop). Remove smaller scallops as they finish cooking.
- Transfer scallops to a large plate and tent loosely with foil. Wipe out skillet with paper towels and repeat with remaining vegetable oil, scallops, and butter. Transfer to oven to keep warm while preparing lemon butter sauce.
- In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
- Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
- Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately with scallops.
Nutrition Facts : Calories 334 kcal, Carbohydrate 7 g, Protein 21 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 86 mg, Sodium 818 mg, Fiber 1 g, Sugar 1 g, ServingSize 6 ounces
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
Learn how to sear scallops in just 10 minutes! This EASY pan fried sea scallops recipe has a perfect golden crust and savory garlic butter sauce.
Provided by Maya Krampf
Categories Main Course
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 2.1 g, Protein 17.3 g, Fat 10.2 g, SaturatedFat 4.1 g, TransFat 0.2 g, Cholesterol 15.1 mg, Sodium 632.1 mg, Fiber 0.3 g, Sugar 0.3 g, ServingSize 1 serving
SEARED SCALLOPS
The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.
Provided by Amanda Freitag
Categories main-dish
Yield makes 12 scallops (6 appetizer servings or 4 entree servings)
Number Of Ingredients 5
Steps:
- Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
- Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
- Flip the scallops and season the other side. This is important!
- Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
- Wait.
- Wait.
- Watch as the pan begins to smoke.
- Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
- After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
- When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.
More about "pan seared scallops with lemon food"
LEMON BUTTER SEARED SCALLOPS → SO EASY! - WONKYWONDERFUL
From wonkywonderful.com
5/5 (1)Total Time 15 minsCategory 30 Minute MealsCalories 205 per serving
- If the scallops have the mini muscle on the sides, go ahead and remove those. You will see little pieces of flesh on the sides of the scallops. Just use your fingers to pinch it and pull it off the scallop then discard.
- Next place the scallops on layers of paper towels then cover with paper towels. Leave them for 10-15 minutes to dry out. Salt scallops.
THE BEST PAN SEARED SCALLOPS WITH GARLIC AND LEMON RECIPE
From sweetcsdesigns.com
4.4/5 (21)Total Time 15 minsCuisine SeafoodCalories 190 per serving
- After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
PAN SEARED SCALLOPS WITH LEMON BUTTER RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
4.7/5 (7)Total Time 15 minsCategory DinnerCalories 282 per serving
- Pat scallops dry and season with salt and pepper. Mince the parsley and garlic and set aside. Add the olive oil to a 12 inch cast iron skillet and bring to high heat.
- Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
- Remove scallops from the skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
- Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
PAN-SEARED SCALLOPS WITH LEMON SAUCE RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (6)Servings 6
- Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 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; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
- Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in 3 batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
- Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
SEARED SCALLOPS & LEMON-BUTTER SAUCE - BLUE APRON
From blueapron.com
4.5/5 Total Time 30 minsCuisine AmericanCalories 470 per serving
PAN SEARED SCALLOPS WITH CHERMOULA SAUCE - TAMING OF THE SPOON
From tamingofthespoon.com
Reviews 5Servings 4Cuisine Moroccan InspiredCategory Dinner
- In the bowl of a mini-chopper or small bowl of a food processor, process parsley, cilantro, garlic, cumin, paprika, cayenne pepper, olive oil, lemon juice, and salt until garlic and herbs are finely chopped. Taste and adjust salt and lemon juice as needed. Allow the sauce to sit at room temperature for at least 15 minutes (the longer the better) for flavors to develop.
- Pat scallops dry on all sides with paper towels. Let scallops sit at room temperature for 5 minutes to allow the surface of the scallops to dry out (this will help the scallops get a nice sear).
PAN-SEARED SCALLOPS WITH MUSHROOM RISOTTO (VIDEO ...
From tatyanaseverydayfood.com
5/5 (1)Calories 706 per servingCategory Dinner
- Begin the recipe with the mushroom risotto. The scallops cook very quickly, and the risotto can be kept warm on the side. Pour the vegetable broth in a small saucepan and bring it up to a simmer. Preheat a large sauté pan over medium heat and add 2 tablespoons of the salted butter. To the melted butter, add the sliced mushrooms and sauté them for 7 to 8 minutes, until they’re browned and softened. Season the mushrooms with salt when they’re almost done. Set the mushrooms aside.
- Into the same pan, with the heat on medium, add 2 tablespoons of butter and the diced shallot. Cook the shallot for a couple minutes until it’s softened but not browned. Add the minced garlic and Arborio rice next and cook for a couple minutes until the rice absorbs the butter.
- Next, add in the white wine and cook for a couple minutes until the wine is completely reduced. Now, begin adding the vegetable broth, ¼ to 1/3 cup at a time. Make sure to keep the broth simmering! Whisk the risotto until the broth is almost completely reduced after each addition, then add more broth. Continue adding the broth slowly and whisking until the rice is cooked, about 22 to 25 minutes. Return the mushrooms to the pan when the rice is almost done cooking and season the risotto with salt to taste. If desired, whisk in some grated parmesan cheese once the risotto is cooked.
PAN SEARED SCALLOPS WITH LEMON PARSLEY PASTA - ABRA'S KITCHEN
From abraskitchen.com
Reviews 2Servings 4Cuisine AmericanCategory Main Course
- 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!
- In the meantime, place a large skillet on the stovetop and heat to medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Once the fat in the pan begins to smoke slightly gently add the scallops to the pan. Do not allow the scallops to touch each other. Sear for 1 1/2 minutes on each side or until very lightly golden brown. Remove scallops from pan and set aside.
- In the same skillet, add the additional olive oil and butter. Reduce heat to medium and add the shallots, garlic, and crushed red pepper to the pan. Stir frequently for 3 minutes.
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE - BAKER BY NATURE
From bakerbynature.com
5/5 (1)Total Time 30 minsCategory Dinner
- Melt butter in a large skillet. Continue cooking, over medium-high heat, swirling the pan occasionally, until the butter becomes a deep golden brown color.
- Remove the tiny side muscle from the scallops (if they have the). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.
EASY PAN SEARED SCALLOPS WITH LEMON | BRIGHT ROOTS KITCHEN
From brightrootskitchen.com
5/5 (1)Category Main CourseCuisine American, FrenchTotal Time 12 mins
- Use a paper towel to pat dry each scallop; try to get them as dry as you can. Evenly sprinkle the salt and pepper on each scallop.
- Heat a non-stick skillet to medium high heat. Hover your hand over the pan to make sure that it's hot before putting the scallops in; if the pan is not hot enough they will steam instead of searing.
- Once the pan is hot, add the olive oil. Place the scallops in the pan one at a time. You should hear a sizzle when you put them in (if not, the pan isn't hot enough). Make sure to leave at least a scallop size amount of distance between each one. Note: If you crowd the pan or put the scallops too close to eachother they will steam, not creating that crispy crust. If your pan isn't big enough to make space, try cooking the scallops in 2 batches.
- Cook each scallop for 2-3 minutes per side. Use tongs to flip them over. Note: If you try to flip them and the scallop is sticking or pulling, it's not ready to be flipped. Give it another 30 seconds of cooking and try again.
CREAMY LEMON GARLIC PAN SEARED SCALLOPS - SALT & LAVENDER
From saltandlavender.com
4.7/5 (13)Total Time 20 minsCategory Main CourseCalories 635 per serving
- Pat scallops dry with paper towel. Trim off the tough side muscle that some of the scallops may still have (it looks whiter than the rest of the scallop). Season both sides of the scallops with salt & pepper.
- Add the butter and oil to a skillet over medium-high heat. When the pan is hot, add the scallops and cook them for 2-3 minutes/side. Do not overcrowd the pan, and don't move them around the pan.
- Take the pan off the heat and remove the scallops from the pan and set them aside. You can cover them with foil to keep them warm if you wish.
- Add in the garlic, chicken broth, and lemon juice. Return the pan to the heat and let it bubble for about 30 seconds - 1 minute while stirring to scrape up the brown bits.
PERFECT PAN SEARED SCALLOPS (WITH A SIMPLE PAN SAUCE)
From afamilyfeast.com
5/5 (5)Total Time 23 minsServings 2
- Prepare the scallops by removing and discarding the hard little muscle that is attached to the side of the scallop. Sometimes that is removed before sale, most of the time not. Rinse the scallops gently under very cold water and pat dry completely with paper towels. If they are not dry, they will not brown.
- In a large sauté pan, heat 1 tablespoon of clarified butter and the oil over hot heat until it just starts to reach the smoking point. If you are using clarified butter it may not smoke so test with a drop of water.
- Once the pan and fat are hot, gently place each scallop in, making sure they don’t touch. Do not overcrowd the pan. The heat should be at about medium high to high. Once you set the scallops in, do not touch for two minutes. They must remain in one place so they brown. If you think they are browning too quickly, lift one and check. They should be golden in color. Adjust heat slightly if needed.
PAN SEARED SCALLOPS - IMMACULATE BITES
From africanbites.com
4.8/5 (5)Total Time 10 minsCategory MainCalories 266 per serving
- Line a large plate with paper towels, then place scallops on paper towels. Top with more towels and thoroughly pat dry to absorb any liquid to ensure a good sear. Let it sit while you prepare the rest of the ingredients.
- Salt and pepper (you may omit if creole seasoning is too spicy) scallops, then season with salt free creole/cajun seasoning. Add oil to cast iron or skillet, then heat on medium to high heat until it starts to reach the smoking point.
- Once cast iron is hot, add scallops, leaving space between them, sear on each side , about 2-3 minutes, until firm almost firm to touch and golden brown.
PAN SEARED SCALLOPS WITH LEMON CAPER PASTA - JESSICA GAVIN
From jessicagavin.com
Ratings 398Calories 563 per servingCategory Entree
PAN-SEARED SCALLOPS - FODMAP EVERYDAY
From fodmapeveryday.com
4/5 (10)Category DinnerCuisine AmericanTotal Time 15 mins
- A half hour before cooking, remove the scallops from the refrigerator and put them on a plate lined with paper towels, covering the top with another paper towel. To get a nice crust, it's essential that the scallops be completely dry before being sautéed.
- Heat a large nonstick skillet over medium heat for 2 to 3 minutes, until hot. Raise heat to medium high, add the oil and butter and cook until butter has melted, foam begins to subside and the fat is very hot.
- Pat the scallops dry once more, season one side with kosher salt and pepper and put them in the pan, seasoned side down in a single layer without crowding – it is very important not to overcrowd or else the scallops will just steam.
- As scallops are cooking, season top side with salt and pepper and let sear without moving them (very important) until nicely crusted, and golden brown, about 2 minutes or longer.
SEARED SCALLOPS WITH LEMON-HERB RICE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 45 mins
- Thinly slice white and light green parts of scallions. Thinly slice dark green parts to equal ¼ cup. Melt 2 tablespoons of the butter in a saucepan over medium-high. Add white and light green scallions, and cook, stirring often, 1 minute. Add rice. Cook, stirring constantly, until fragrant and toasted, 2 minutes. Add wine. Cook, stirring constantly, until absorbed, about 30 seconds. Stir in broth and 1 teaspoon of the salt; bring to a boil. Reduce heat to low; cover and simmer until liquid is absorbed, 15 to 17 minutes. Remove from heat; cover until ready to use.
- While rice cooks, cut remaining 4 tablespoons butter into pieces. Place butter and lemon slices in a microwavable bowl. Microwave on HIGH until butter is almost melted, 30 to 40 seconds. Stir until melted; remove and discard lemons. Cover lemon butter to keep warm.
- Rinse scallops; pat dry. Remove muscle from side of scallops; discard. Season with pepper and remaining ½ teaspoon salt.
- Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Add 8 scallops; press gently with a spatula. Cook until bottom side is deep golden brown, about 4 minutes. Turn scallops over; cook until slightly opaque in center, 3 to 4 more minutes. (Don’t overcook.) Transfer to a plate lined with paper towels. Wipe skillet; repeat with remaining oil and scallops.
HOW TO MAKE PERFECT PAN-SEARED SCALLOPS WITH A BUTTERY ...
From familysavvy.com
4.6/5 (48)Total Time 25 minsCategory RecipesCalories 158 per serving
- Heat oil and butter in a non-stick skillet over medium-high until butter is melted and oil begins to sizzle.
PAN-SEARED SCALLOPS WITH LEMON BUTTER SAUCE - STREETSMART ...
From streetsmartkitchen.com
5/5 (6)Total Time 15 minsCategory Gluten FreeCalories 301 per serving
- If scallops are frozen, thaw in cold water. Pat dry with paper towels before cooking. Season scallops with salt and pepper.
- Over medium-high heat, heat oil in a large flat-bottom pan or cast iron skillet until sizzling, about 2-3 minutes.
- Place scallops in the hot pan (they should sizzle as soon as they touch the pan) in a single layer, leaving at least 1 inch in between each one. Sear undisturbed on one side for 2-3 minutes or until it’s golden brown underneath. Flip and sear the other side for 2-3 minutes, undisturbed.
- Transfer the scallops to a plate and set aside. In the same pan, add butter until melted, scraping off the brown bits from the pan. Stir in garlic and let it infuse the butter for about a minute. Add wine and lemon juice. Let it cook until the alcohol evaporates and the sauce is thickened a little. Taste and add more salt if desired. Turn off the heat.
PAN-SEARED SCALLOPS WITH LEMON GARLIC SAUCE - JESSICA …
From jessicagavin.com
4.2/5 (150)Calories 151 per servingCategory Entree
- Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops. Brine scallops for 10 minutes.
- Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer. Gently press on them with a spatula so they make direct contact with the pan. Pan sear until golden brown on the surface, not moving them, about 3 minutes.
SEARED SCALLOPS WITH GARLIC BUTTER RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Pan-Fry & SkilletServings 4Total Time 15 mins
PAN SEARED SCALLOPS - HOW TO MAKE THEM PERFECT
From saltpepperskillet.com
Estimated Reading Time 8 mins
- Prep the scallops by rinsing under cold water and removing the side connector muscle. Place the scallops on a paper towel-lined baking sheet or plate and pat dry with more paper towels.
- When the oil just starts to smoke, carefully place the scallops presentation side down in the skillet and sear for about 2 minutes, or until golden brown.
PAN SEARED SCALLOPS WITH LEMON BUTTER - LIFE, LOVE, AND ...
From lifeloveandgoodfood.com
Ratings 15Calories 275 per servingCategory Appetizers
- Use paper towels to thoroughly pat the scallops dry. If there is any water left on the scallops, they will steam rather than sear.
- In a sauté pan over high heat, warm the extra-virgin olive oil. Watch carefully, and as soon as you see the first wisp of smoke, add the seasoned scallops to the pan flat side down.
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | SCALLOPS ...
From pinterest.com
Estimated Reading Time 50 secs
PAN SEARED SCALLOPS WITH LEMON BASIL GARLIC BUTTER ...
From kaleforniakravings.com
Cuisine Easy, Gluten Free, SeafoodCategory Main CourseServings 4Total Time 10 mins
SEARED SEA SCALLOPS WITH LEMON GREMOLATA - PACIFIC SEAFOOD
From pacificseafood.com
Servings 1Category Seafood, Appetizer, Dinner
WHAT TO SERVE WITH SCALLOPS (23 SIDE DISHES +RECIPES ...
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