SCALLOPS WITH APPLE PAN SAUCE
Categories Shellfish Sauté Quick & Easy Low Cal Dinner Apple Seafood Scallop Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4" cubes. Add to bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
GRILLED SCALLOPS APPLE CIDER BEURRE BLANC
Steps:
- Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter.
- Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown.
- Place apple slices on plate. Place scallops on apples and pour sauce over the top.
PAN SEARED SCALLOPS WITH SESAME SAUCE AND CELLOPHANE NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.
- While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.
- Serve half of the scallops over all of the cellophane noodles and top with scallions. Reserve remaining scallops for salad, if desired.
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.
Provided by Betsy Carter
Categories Dinner
Time 14m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams
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
SCALLOPS WITH A CREAMY SAUCE.
great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.
Provided by emily12345
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- heat a little amount of oil in a pan
- add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
- next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
- Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
- serve the scallops with the sauce and season again, serve with a warm bread baton
PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE
Categories Low Fat Quick & Easy Wheat/Gluten-Free Apple Bacon Scallop Fall Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
- Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
- Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.
SIMPLE SCALLOPS WITH DIPPING SAUCE
Entry for Chef #200736 - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy.
Provided by Chef floWer
Categories Broil/Grill
Time 15m
Yield 10 Canapes
Number Of Ingredients 12
Steps:
- Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
- Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
- Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
- Serve with dipping sauce.
PAN SEARED SCALLOPS WITH ASIAN DIPPING SAUCE
These scallops can be grilled too. put I prefer pan seared. To me this dish can be served as a appetizer or as a surf addition to the turf steak, for a home version of surf and turf meal. enjoy
Provided by Shawn C
Categories Asian
Time 9m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in a nonstick skillet over medium high heat heat oil in skillet and add scallops. season with salt and pepper cook about 3-5 minutes should be lightly browned then flip and do the same on other side.
- mean while in sauce pan combine all the ingredients and bring to a boil then remove from heat.
- serve scallops and sauce immediately.
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- Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4-inch cubes. Add to bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
- Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
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