Scallops In Lemon Wine Sauce Food

SCALLOPS IN LEMON WINE SAUCE

Steps:

• Defrost scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
• Heat oil over high heat in a nonstick skillet.
• Once the oil is smoking, add scallops and cook 2 minutes or until golden brown.
• Flip scallops over and cook an additional 60 seconds or just until firm and browned. Do not overcook.
• Remove from heat and place on a plate to rest.
• Reduce heat to medium and wipe-out skillet with a paper towel.
• Add 1 tablespoon butter to the pan. Add garlic and cook just until fragrant, about 30 seconds.
• Add white wine and cook until reduced by half, about 3 minutes. Add heavy cream and lemon juice. Simmer 2 minutes more or until slightly thickened. Stir in remaining butter.
• Drizzle sauce over scallops and sprinkle with parsley.

LEMON BUTTERED SEARED SCALLOPS

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.

SCALLOPS WITH WHITE WINE SAUCE II

Steps:

• Preheat the oven broiler.
• In a skillet over medium heat, mix the chicken broth, wine, lemon juice, shallot, and garlic. Cook and stir until most of the liquid has been reduced. Stir in the butter until melted.
• Brush the scallops with olive oil, and season with salt and pepper. Arrange on a baking sheet.
• Broil the scallops in the preheated oven about 2 minutes on each side, or until opaque. Serve with the wine sauce.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

SCALLOPS IN WINE SAUCE

Steps:

• Wash and dry scallops. Place scallops in a bowl and cover with wine; add bay leaf and marinate about 15 minutes. Meanwhile, slice mushrooms and set aside. Separate eggs, this recipe only uses the yolks. Beat the yolks slightly.
• Cook the scallops for 15 minutes in the wine over medium-low heat. When done, remove cooked scallops from saucepan and season with salt and pepper; keep warm.
• In the meantime, sauté the mushrooms in 1 tablespoon butter over medium heat, stirring constantly, for about 5 minutes or to desired doneness.
• Bring the marinade/cooking liquid to a boil and add 1/2 teaspoon butter. Slowly whisk in egg yolks to thicken. Season with a little salt and pepper.
• To serve, arrange buttered toast on individual dishes. Top each with scallops and sautéed mushrooms. Spoon wine sauce over top and garnish with parsley and lemon wedge. (The original recipes calls for the bread to be fried in butter, so do that if you wish).

SCALLOPS WITH LEMON-CHIVE SAUCE

Steps:

• Season scallops with salt and pepper.
• Melt 1 Tbs butter in non-stick skillet over medium-high heat.
• Add garlic and cook until fragrant, about 30 seconds.
• Add spinach and stir until wilted.
• Transfer spinach to platter and cover to keep warm.
• Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
• Repeat with remaining scallops.
• Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
• Remove from heat, stir in chives and zest.
• Pour over scallops and spinach and serve.

PAN-SEARED SCALLOPS WITH LEMON SAUCE

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.

SEA SCALLOPS WITH LEMON BUTTER SAUCE

Steps:

• Heat oil in a large saute pan over medium heat. Dust scallops with flour.
• Shake off and saute on each side until golden brown. Season with salt and
• pepper. Drain off excess oil and keep pan off heat. Drop in butter, parsley,
• capers and a squeeze of fresh lemon. Shake together. Serve at once.

EASY SHRIMP AND SCALLOP IN WHITE WINE SAUCE

Steps:

• Heat oil over medium/high heat.
• Add garlic and onions.
• Stir constantly for 1 minute.
• Add shrimp and scallops.
• Continue stirring for 2 minutes.
• Add wine, basil, red pepper, chicken base.
• Allow to simmer 2 minutes.
• when cooked the shrimp will turn pink and the scallops will be opaque.
• Add butter, lemon juice, salt and pepper.
• Sprinkle with parsley and grated cheese.
• Toss with rice.
• (Any extra juices/sauce may be used for dipping bread).