AWESOME BAKED SEA SCALLOPS
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
- In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
- Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.
Nutrition Facts : Calories 440.3 calories, Carbohydrate 29.8 g, Cholesterol 58 mg, Fat 30.2 g, Fiber 3 g, Protein 15.2 g, SaturatedFat 11.6 g, Sodium 442.2 mg, Sugar 2.8 g
SIMPLE HERBED SCALLOPS
Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren't. This dish offers coastal flavor to those of us in the Midwest. -Sarah Befort, Hays, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops., Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts : Calories 260 calories, Fat 18g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 754mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
GRILLED GARLIC PARMESAN CRUSTED SCALLOPS
Steps:
- Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
- Pour olive oil into a shallow bowl.
- Rinse scallops under cold water, then dip into the olive oil.
- Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
- Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the scallops lightly with more olive oil.
- Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g
GARLIC BUTTER HERB SCALLOPS
Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce. This is a quick and simple meal that tastes straight from a restaurant!
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- In a medium-sized bowl combine salt and 1 cup 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 and 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.
- In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
- Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
GRAMMY'S SCALLOPED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter an 8-inch square baking dish.
- Melt 3 tablespoons butter in a saucepan over medium heat. Cook and stir scallops in melted butter until lightly browned, about 5 minutes. Stir flour into scallop mixture until dissolved, 2 to 3 minutes.
- Gradually pour half-and-half and milk into scallop mixture, while stirring constantly until milk mixture is thickened, 5 to 10 minutes; season with salt and pepper. Pour scallop mixture into the prepared baking dish.
- Place remaining 2 tablespoons butter in microwave-safe bowl and heat in microwave until melted, 15 to 20 seconds. Stir bread crumbs into melted butter until coated; sprinkle over scallop mixture.
- Bake in the preheated oven until bread crumbs are browned, about 10 minutes.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 24.2 g, Cholesterol 132.7 mg, Fat 24.1 g, Fiber 0.8 g, Protein 34.3 g, SaturatedFat 14.2 g, Sodium 610.1 mg, Sugar 3.1 g
SCALLOPS WITH ARUGULA
Make and share this Scallops With Arugula recipe from Food.com.
Provided by Oolala
Categories Lime
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse scallops, pat dry and set aside.
- Slice peppers lengthwise inot 1/2 inch wide strips.
- In a large skillet, melt the butter over medium-high heat.
- Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
- Add arugula; stir fry for 30 seconds or until just wilted.
- Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
- To the same skillet, add cream and tomato paste.
- Bring mixture to a boil and add scallops.
- Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
- Remove scallops with a slotted spoon; arrange alongside vegetables.
- Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
- Add lime juice, salt and pepper.
- Spoon cream mixture over scallops.
Nutrition Facts : Calories 291.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 93.5, Sodium 451.5, Carbohydrate 12.1, Fiber 2.5, Sugar 5.3, Protein 21.6
SCALLOPS WITH CRUMB TOPPING, HERB BUTTER, AND ARUGULA
Make and share this Scallops With Crumb Topping, Herb Butter, and Arugula recipe from Food.com.
Provided by Papa D 1946-2012
Categories European
Time 18m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Finely grind first 4 ingredients and 1 teaspoon lemon peel in processor; set crumb mixture aside. mix butter, cilantro, parsley, lemon juice, and remaining 1/2 teaspoon lemon peel in small bowl. Season this herb butter to taste with salt and pepper.
- Preheat oven to 450°F Brush rimmed baking sheet with oil; place scallops on sheet. Sprinkle with salt and pepper. Top each with tomato slice, then crumb mixture, dividing equally. Top each with 1 teaspoon herb butter. Bake until scallops are just opaque in center, about 8 minutes.
- Meanwhile, whisk 1/4 cup oil, lime juice, honey, and lime peel in small bowl. Season dressing with salt and pepper. Toss arugula and mint in bowl, adding dressing to taste.
- Divide greens among 4 salad plates. Top with scallops and serve.
Nutrition Facts : Calories 308.2, Fat 24.6, SaturatedFat 7.6, Cholesterol 33.7, Sodium 315.8, Carbohydrate 15.4, Fiber 2, Sugar 4.1, Protein 8.3
GRILLED SCALLOPS
Grilled Scallops are perfectly grilled and topped with a lemon herb dressing. If you're a fan of scallops, you'll fall head over shells for these guys.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Course
Time 16m
Number Of Ingredients 10
Steps:
- Preheat your grill to Medium-High heat (around 450 degrees F).
- Remove the scallops from their packaging and place them on a baking sheet lined with a paper towel. Pat the top of each scallop dry with another paper towel.
- Combine all ingredients for the lemon herb dressing in a bowl until well mixed and set aside.
- Season the scallops with kosher salt and freshly cracked black pepper on one side. Brush the top of the grill grates with a paper towel soaked in avocado oil. Immediately placed the scallops seasoned side down on the grill grates.
- Close the lid, and grill the scallops for 4 minutes. Open the lid, flip the scallops (I recommend using a thin fish spatula instead of tongs), and cook for an additional 2 minutes with the lid closed.
- Remove from the grill when the scallops reach an internal temperature of 145 degrees F. Remove your scallops to a serving plate, drizzle with the lemon herb dressing, and serve with additional lemon wedges.
Nutrition Facts : Calories 95 kcal, Carbohydrate 3 g, Protein 9 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 300 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED SCALLOPS WITH HERBED BREADCRUMB TOPPING
Categories Herb Bake Quick & Easy Scallop Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Melt butter in heavy medium skillet. Brush 10-inch-diameter glass pie dish with some of butter. Place scallops in single layer in prepared dish. Sprinkle with salt and pepper. Add breadcrumbs and garlic to remaining butter in skillet. Stir over medium heat until crumbs are crisp, about 5 minutes. Mix in parsley and tarragon. Top scallops with crumb mixture.
- Bake scallops until topping is golden and scallops are opaque in center, about 10 minutes. Serve with lemon wedges.
BAKED SCALLOPS WITH HERBED CRUMB TOPPING
Easy, delicious and healthy Baked Scallops with Herbed Crumb Topping recipe from SparkRecipes. See our top-rated recipes for Baked Scallops with Herbed Crumb Topping.
Categories Fish Dinner Fish Dinner
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF. In a large skillet heat the butter over medium-high heat. Add the celery and onion, and sauté until the onion starts to brown, about 4 minutes. Remove from the heat and add the thyme, salt, pepper, bread crumbs, crumbs and parsley. Toss to combine. Arrange the scallops in a single layer in a lightly greased shallow baking pan. Spoon the crumb mixture over the top. Bake at 450ºF for 15 to 20 minutes or until the scallops are done. If the crumbs start to get too brown, cover loosely with foil. Serve with lemon wedges. Serves 5 to 6.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
QUICK AND EASY SEARED SCALLOPS WITH HERBS
Steps:
- Gather the ingredients.
- Rinse the scallops, remove the tough abductor muscle (see the tips) if not already removed, and dry thoroughly with paper towels.
- Cut large scallops in half horizontally, if desired. Set aside.
- Put the 1 tablespoon of butter and the olive oil in a skillet.
- Heat over medium heat until hot and butter is foamy or about 1 1/2 to 2 minutes.
- Add the scallops and sear for about 2 to 4 minutes on each side or until browned on both sides and somewhat firm but with a little give when lightly pressed with a finger.
- Cook the scallops in batches, if necessary to keep them in a single layer.
- Put the scallops on a warm plate and keep warm.
- Add 1 tablespoon of butter to the pan, along with the finely chopped shallots or onion.
- Cook, stirring until the onion is translucent and softened.
- Add the wine and simmer for about 1 to 2 minutes or until reduced by about one-half.
- Add the lemon zest along with the chopped fresh chives and parsley.
- Reduce heat to low.
- Add the remaining 3 tablespoons of butter and whisk until melted.
- Return the scallops to the skillet and cook, gently turning, until warmed through.
- Sprinkle the scallops with salt and freshly ground black pepper , to taste.
- Serve drizzled with the sauce mixture, along with lemon wedges.
- Enjoy!
Nutrition Facts : Calories 276 kcal, Carbohydrate 6 g, Cholesterol 72 mg, Fiber 0 g, Protein 18 g, SaturatedFat 10 g, Sodium 674 mg, Fat 19 g, ServingSize 4 servings, UnsaturatedFat 8 g
PECAN BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange scallops in a single layer in a baking dish. Combine wine and lemon juice in a small measuring pitcher. Add salt and pepper to taste, and pour over the scallops.
- Combine cracker crumbs, pecans, and parsley in a small bowl. Spoon evenly over the scallops. Drizzle the crumb topping with melted butter.
- Bake in preheated oven until topping is golden and scallops are opaque, 10 to 12 minutes.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 12.7 g, Cholesterol 45.6 mg, Fat 14.6 g, Fiber 1.2 g, Protein 20 g, SaturatedFat 3.7 g, Sodium 235.9 mg, Sugar 0.8 g
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