Quick And Easy Scallops Food
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.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
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
QUICK AND EASY SCALLOPS
Make and share this Quick and Easy Scallops recipe from Food.com.
Provided by Robs415
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in saucepan over medium high heat. Add scallops and stir frequently.
- When scallops start to turn opaque, add sour cream and stir until it liquefies.
- Add enough Paprika to color sauce slightly.
Nutrition Facts : Calories 156.3, Fat 6.8, SaturatedFat 3.8, Cholesterol 51.5, Sodium 211.1, Carbohydrate 3.3, Protein 19.6
QUICK SCALLOPS AND SPAGHETTI
I had scallops and little time to make dinner so this is what I came up with and the kids loved it. Maybe they were just hungry.
Provided by Nado2003
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti per package instruction while preparing the scallops.
- (Drain spaghetti and reserve about 1 cup of pasta water).
- While spaghetti is cooking, heat skillet on medium high. Add olive oil and heat about 1 minute.
- Add garlic and black pepper, saute for about 45 seconds, do not brown.
- Add scallops and cook until opaque (about 5 minutes).
- Remove scallops to a bowl with slotted spoon.
- Add onion and cook until softened (add a ladle or about 1/4 to 1/2 cup of pasta water to skillet to make sauce).
- Once onion pieces are clear and soft, squeeze in the juice of one large lemon.
- Salt to taste.
- Drain and put hot spaghetti in a large bowl, immediately pour the skillet of scallops on top of the spaghetti, add chopped parsley and toss to mix.
- Serve immediately, can add lemon, parsley or red pepper to taste.
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- Remove catch muscle if needed. Rinse scallops under cold water and thoroughly pat dry with paper towels or a clean kitchen towel. Season with salt and pepper.
- Heat grapeseed oil in a large stainless steel, non-stick, or cast iron skillet over medium-high heat. Test the pan’s heat by sprinkling a tiny bit of water in it—if the water evaporates on contact, the pan is ready.
- Place scallops in the pan in a single layer, leaving about an inch of space between each one and working in batches if necessary. The first scallop should sizzle on contact with the pan; if not, wait a few seconds for the pan to get hot before adding the rest.
- Cook scallops until golden brown on the bottom, about 2 minutes, then flip using tongs. (If the scallop doesn’t release easily, give it a few extra seconds in the pan.) Add butter, and swirl to coat scallops.
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