Patagonian Scallops Lemon And Olive Oil Recipe 365 Food

PATAGONIAN SCALLOPS, LEMON AND OLIVE OIL RECIPE - (3.6/5)

Steps:

• 1.Bring 3 liters of water to a boil. In a heavy bottom pan over medium heat gently sauté garlic until aromatic but not colored. 2.Remove to mixing bowl. Add lemon juice and slowly whisk in 150 ml of the olive oil, season with salt and pepper. Reserve for later. 3.In a heavy bottom pan over high heat, add 25 ml of olive oil and quickly add scallops. 4.Season with sea salt and pepper. Cook for 30 seconds and then shake pan and allow to cook for another 20-30 seconds. 5.Add chiffonade of Radicchio and immediately take off heat. 6.Shake well and remove contents to reserve warm. 7.Cook pasta as per manufacturers instructions in boiling water and toss with Lemon Oil mixture. 8.Divide immediately among four plates and top with scallops and radicchio and leaves of parsley. 9.Add a pinch of lemon zest. Serve at once.

EASY GARLIC-LEMON SCALLOPS

Steps:

• Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
• Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

SCALLOP SAUTE

Steps:

• Heat butter in 12in skillet.
• Add onion, garlic, salt and pepper.
• Stir and saute 1 minute.
• Add scallops.
• Stir and saute 4-6 minutes, until scallops are opaque.
• Add parsley, red pepper flakes, and lemon, heat through.

PAN-SEARED SCALLOPS WITH LEMON

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.