SEA SCALLOPS WITH LEMON BUTTER SAUCE
Make and share this Sea Scallops With Lemon Butter Sauce recipe from Food.com.
Provided by Barenakedchef
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
SCALLOPS WITH CABBAGE AND CAPERS
Provided by Food Network Kitchen
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden.
- Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high.
- Transfer the cabbage to a flameproof casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes.
- Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper.
- Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops.
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
PAN-FRIED SCALLOPS WITH CAULIFLOWER PURéE, CAPERS AND LEMON
This recipe works well with any seafood you like: squid, scallops, prawns or white-fleshed fish. You can also use carrot, parsnip or a potato purée instead of the cauliflower.
Provided by Neil Perry
Categories Main-course
Time 45m
Yield SERVES 4
Number Of Ingredients 13
Steps:
- 1. For the purée, remove any leaves from the cauliflower and discard. Chop cauliflower into small pieces. 2. Heat the olive oil and the butter in a medium saucepan until the butter foams, then add the onion, garlic and a little sea salt. Stir over low heat until onion is soft but not coloured, about 10 minutes. 3. Add cauliflower pieces and chicken stock and simmer gently for about 10 minutes, or until the cauliflower is tender and most of the liquid has been absorbed (be careful not to catch the cauliflower on the base of the pan). 4. Drain any excess liquid, then transfer mixture to a food processor. Process until very smooth. Then, with the motor still operating, very slowly add the lemon juice and oil in a thin stream until combined. This will lighten the purée. Season with sea salt and pepper and return to the saucepan. Keep warm on a very low heat while preparing the scallops. 5. Pat scallops dry with paper towel. Season with salt and pepper. Heat butter in a large frying pan on a high heat. When the butter starts to foam, stir constantly until the colour turns light brown. Add the scallops and pan fry for 1 or 2 minutes on each side or until golden, but not cooked all the way through. Add capers and remove from the heat. 6. Divide the purée between four plates. Place three scallops on each, then drizzle with the burnt butter and caper sauce. Finish with lemon zest, a little sea salt and a good grind of pepper. Serve immediately.
LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
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.
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE
Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.
Provided by Jessica Gavin
Categories Appetizer Dinner Main Course Side Dish
Time 28m
Number Of Ingredients 17
Steps:
- In a medium-sized bowl combine salt and 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, 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.
- Allow scallops to sit for 10 minutes at room temperature before cooking.
- In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
- Sprinkle scallops lightly with salt on both sides.
- Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
- Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
- Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
- When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
- In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
- Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
- Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
- Turn off heat and whisk in Dijon mustard.
- Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
- Taste sauce and season with salt and pepper as needed.
- Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 15 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 10263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Quick & Easy Seafood Shellfish Scallop Chive Capers Lemon
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
- Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
- Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
SCALLOPS WITH LEMON AND CAPERS
This is really delicious, and it is super-quick to make. It goes well with steamed fresh broccoli or sauteed fresh spinach.
Provided by TasteTester
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
- Melt 2 teaspoons butter in large nonstick skillet over medium-high heat. When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes total, until the scallops are golden and cooked through. Remove to a plate.
- Add broth mixture to skillet; bring to a boil. Boil 1 minute until slightly thickened. Remove from heat; stir in remaining butter and parsley. Spoon over scallops.
Nutrition Facts : Calories 192.6, Fat 4.5, SaturatedFat 2, Cholesterol 63.8, Sodium 550.2, Carbohydrate 6.3, Fiber 0.2, Sugar 0.4, Protein 30
BAY SCALLOPS WITH CAPERS
Make and share this Bay Scallops With Capers recipe from Food.com.
Provided by Nyteglori
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Sauté onions in oil until transparent.
- Add garlic and continue cooking until onions start browning.
- Add sugar and continue cooking until onions are caramelized.
- Add sherry, capers, Dijon mustard, lemon juice, broth, bay leaf, thyme, and fresh dill bring to a simmer and simmer 10-15 minutes.
- Add scallops and cook until done. Be careful not to overcook.
- Remove scallops and set aside.
- Add cream and continue cooking until hot.
- To thicken mix cornstarch in a bit of water then add to sauce, cooking until desired thickness is reached.
- To serve. Ladle sauce over noodles and top with scallops. Sprinkle the top of the scallops with parsley and paprika.
Nutrition Facts : Calories 326.4, Fat 18.8, SaturatedFat 8.7, Cholesterol 71.5, Sodium 1117.3, Carbohydrate 13.4, Fiber 1.1, Sugar 3, Protein 17.5
VEAL SCALLOPS WITH LEMON AND CAPERS
a sensational dish for an easy dinner. This comes together in 5 minutes if you have all the ingredients at hand.
Provided by evelynathens
Categories Veal
Time 7m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, stir together flour and salt and dredge veal, one piece at a time, shaking off excess.
- In a large, non-stick skillet heat oil over moderately-high heat until it is hot but not smoking, and saute veal for 1 minute or until pale golden.
- Turn veal and saute 30 seconds more, or until pale golden and just springy to touch.
- Transfer to a platter and keep warm, covered.
- Add wine, lemon and capers to the skillet and simmer for 1 minute.
- Swirl in butter and parsley and pour the sauce over the veal.
- Serve with buttered rice and steamed broccoli and carrots.
Nutrition Facts : Calories 472.7, Fat 28.3, SaturatedFat 11.2, Cholesterol 149.6, Sodium 811.4, Carbohydrate 13.8, Fiber 0.8, Sugar 0.6, Protein 34
SCALLOPS WITH LEMON & CAPERS
This is so quick to make, with a lot of flavor. I only made half the scallops (to serve two) but kept the sauce amount the same so it could also go over steamed asparagus and rice. I suggest skipping the salt - the capers and chicken broth are salty enough. From Woman's Day 3/6/07
Provided by Vino Girl
Categories Lemon
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir broth, capers, cornstarch, garlic, zest, juice, salt and pepper until cornstarch dissolves.
- Melt 2 tsp butter in a large nonstick skillet over medium heat.
- Add scallops and cook for 4-5 minutes, turning once, or until they are golden and cooked through.
- Remove scallops to a plate.
- Add broth mixture to skillet and bring to a boil.
- Boil 1 minute or until slightly thickened.
- Remove from heat and add in 1 tsp butter and parsley.
- Pour over scallops.
Nutrition Facts : Calories 192.7, Fat 4.5, SaturatedFat 2, Cholesterol 63.8, Sodium 695.5, Carbohydrate 6.3, Fiber 0.2, Sugar 0.4, Protein 30
SCALLOPS WITH LEMON, GARLIC, AND CAPERS
This is the recipe I'm most likely to make at home if I have guests. My friends love it because it's a medley of flavors: fresh, tart, salty, and garlicky. The recipe tester thought it delightful: "I almost cried, it was so good!"
Provided by Robert W. Surles
Categories Cookstr Recipes
Number Of Ingredients 9
Steps:
- Season the scallops with salt and pepper. Set aside. Heat a nonstick skillet big enough to hold all the scallops in a single layer over high heat until hot. Add butter. Place scallops in skillet, 1 at a time, on one of their flat sides. Let brown, then add the garlic. Let garlic begin to caramelize, then add the oil and capers.
- Turn each scallop over, browned side up. Add the lemon juice and 1 tablespoon of the parsley. Cook, covered, until scallops turn opaque, about 5 minutes more.
- Spoon lemon-garlic mixture over scallops. Sprinkle with the remaining 1 tablespoon parsley.
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
SIMPLE SCALLOPS WITH LEMON ZEST, GARLIC AND CAPERS AND WEEKEND OF LOVE!
This simple scallop dish comes togehter in minutes. Lots of lemon and garlic and so, so good!
Provided by Abbe Odenwalder
Categories Main Course/Appetizer
Time 15m
Number Of Ingredients 10
Steps:
- Preheat broiler to high with rack on the top shelf. Heat olive oil and garlic in a small saute pan over medium heat, until it turns pale gold. Add dried scallops, a pinch of salt and turn up the heat to medium high. Cook, stirring frequently, for no more than 5 minutes, or until scallops are almost cooked.
- Remove from heat and add parsley, capers, roasted red peppers, lemon zest and 1 1/2 T bread crumbs. This helps soak up a bit of the liquid that the scallops release.
- You can put these in pretty scallop shells or leave them in the pan. Sprinkle with the rest of the bread crumbs and place under a preheated broiler for about 1 minute, or until scallop mixture turns golden.
VEAL SCALLOPS WITH LEMON AND CAPERS
Steps:
- In a shallow dish stir together the flour and the salt and in the flour mixture dredge the veal, 1 piece at a time, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the veal for 1 minute, or until it is pale golden. Turn the veal and sauté it for 30 seconds more, or until it is pale golden and just springy to the touch. Transfer the veal to a platter and keep it warm, covered. Add to the skillet the wine, the lemon, and the capers and simmer the mixture for 1 minute. Swirl in the butter and the parsley and pour the sauce over the veal.
LEMON ORZO WITH SCALLOPS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Transfer the orzo to a large bowl and add 2 tablespoons butter, the lemon zest, half of the lemon juice and 2 tablespoons of the reserved pasta cooking water. Season with salt and pepper; toss, adding more pasta cooking water as needed to loosen. Cover to keep warm.
- Pat the scallops dry and season with salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Transfer to a plate; cover to keep warm.
- Add the garlic to the skillet. Cook, stirring, until golden, about 10 seconds. Add the wine, 1/4 cup water and the remaining lemon juice. Cook until reduced by half, about 3 minutes. Add the capers and the remaining 3 tablespoons butter; swirl to melt. Stir in the parsley.
- Add the arugula and tomatoes to the orzo; toss. Serve with the scallops and pan sauce.
Nutrition Facts : Calories 492 calorie, Fat 22 grams, SaturatedFat 10 grams, Cholesterol 65 milligrams, Sodium 513 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 21 grams
VEAL SCALLOPINI WITH LEMON AND CAPERS
Steps:
- Gather the ingredients.
- Pat the veal dry with paper towels and sprinkle it lightly with the salt.
- Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium-high heat.
- Put as much of the veal as fits in a single layer in the pan (it is important you don't crowd the pan) and cook until it has started to brown and releases from the surface of the pan-about 2 minutes.
- Turn the cutlets and cook them until they're cooked through and browned on the second side-about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, as necessary.
- Return the frying pan to the heat. Add the capers to the pan and let them sizzle for about 30 seconds.
- Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan.
- Whisk together and cook until the wine is reduced by at least half, about 2 minutes.
- Add the lemon juice and stir to combine.
- Swirl in the pieces of butter, whisking if you like, to make a sauce. Taste and add salt if needed.
- Return all of the veal to the pan to coat it in the sauce.
- Divide the arugula among 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal.
- Serve immediately.
Nutrition Facts : Calories 367 kcal, Carbohydrate 15 g, Cholesterol 94 mg, Fiber 1 g, Protein 15 g, SaturatedFat 14 g, Sodium 632 mg, Sugar 1 g, Fat 26 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
SCALLOPS WITH CAPERS AND SUN-DRIED TOMATOES
Steps:
- Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and lemon peel and sauté 30 seconds. Add scallops and sauté until almost cooked through, turning once, about 3 minutes. Transfer scallops to bowl using slotted spoon. Add sun-dried tomatoes, capers, lemon juice and thyme to same skillet. Boil until liquid thickens, adding any accumulated juices from scallops to skillet, about 2 minutes. Add butter and whisk just until melted. Season to taste with salt. Return scallops to skillet and stir just until heated through. Transfer scallops and sauce to plates and serve.
More about "scallops with lemon and capers food"
PAN SEARED SCALLOPS WITH LEMON CAPER PASTA - JESSICA GAVIN
From jessicagavin.com
Ratings 399Calories 563 per servingCategory Entree
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE - BAKER …
From bakerbynature.com
5/5 (1)Total Time 30 minsCategory Dinner
- Melt butter in a large skillet. Continue cooking, over medium-high heat, swirling the pan occasionally, until the butter becomes a deep golden brown color.
- Remove the tiny side muscle from the scallops (if they have the). Rinse scallops with cold water and pat dry with a few sheets of paper towels. You want to make sure you get as much moisture out of them as possible. Set aside on a paper towel.
SCALLOPS WITH CAPER AND BROWN BUTTER SAUCE RECIPE | …
From myrecipes.com
5/5 (4)Servings 2
- Pat scallops dry, and sprinkle with salt and pepper. Melt 1 tablespoon butter in a large, heavy skillet over high heat. Add scallops, and sear about 2 minutes on each side. Transfer scallops to serving plates, cover, and keep warm.
- Melt remaining 3 tablespoons butter in skillet. Add garlic; cook 1 minute or until butter begins to turn golden brown. (Be careful not to burn the garlic.) Remove skillet from heat; stir in lemon juice and capers. Spoon sauce over scallops, and serve.
- Wine Note: Jeffrey Dye, proprietor of Happy Camper Wines, suggests his Chardonnay for this meal. "It has light oak notes and green apple flavors," he says, "but its freshness allows it to blend easily with foods and be quite refreshing."
SCALLOPS WITH LEMON AND CAPERS - WOMAN'S DAY
From womansday.com
Servings 4Total Time 10 minsEstimated Reading Time 1 minCalories 192 per serving
- In a small bowl, whisk together the broth, capers, cornstarch, garlic, lemon zest and juice, and 1⁄4 tsp each salt and pepper until the cornstarch dissolves.
- When butter just starts to brown, add the scallops and cook until golden and cooked through, 2 to 3 minutes per side.
PAN SEARED SCALLOPS WITH MUSTARD-CAPER SAUCE - …
From myrecipes.com
5/5 (1)Total Time 25 minsServings 2
- In a medium, nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the scallops, flat side down, in the pan; cook for about 2 minutes on each side or until they are gold brown. Remove from heat and set aside on a plate.
- In a sauce pan, heat the remaining 1 tablespoon of olive oil and garlic over medium heat; cook for 2-3 minutes. Add the wine, capers, mustard, and lemon juice to pan. Bring the mixture to a simmer and cook for about 6-7 minutes or until the wine has reduced slightly. Stir in the lemon zest, butter, and parsley. Once the butter has melted remove from the heat. Immediately add the scallops to pan; toss gently in the sauce and serve.
SCALLOPS AND PASTA WITH LEMON-CAPER CREAM SAUCE …
From eatingwell.com
Category Healthy Penne RecipesCalories 247 per servingTotal Time 35 mins
- Prepare Scallops and Pasta: Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels and set aside. In a large saucepan, cook pasta according to package directions, adding chard and zucchini for the last 4 minutes of cooking time. Drain and keep warm.
- Meanwhile, lightly coat an unheated large nonstick skillet with nonstick spray. Preheat over medium-high heat. Sprinkle scallops with 1/4 teaspoon of the salt and the pepper. Add scallops to hot skillet; cook for 4 to 6 minutes or until scallops are opaque, turning once. Remove scallops from skillet; keep warm.
- Prepare Lemon-Caper Cream Sauce: Add oil to hot skillet; reduce heat to medium. Add leeks and garlic; cook for 3 to 5 minutes or until tender, stirring to scrape up any browned bits from bottom of skillet.
- In a medium bowl, whisk together milk and cornstarch until smooth. Add to leek mixture along with lemon peel, rosemary, and the remaining 1/4 teaspoon salt. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add to pasta mixture, tossing to coat.
SEARED SCALLOPS WITH CREAMY LEMON-CAPER SAUCE - JULIA'S …
From juliasalbum.com
5/5 (22)Total Time 1 hrCategory Main CourseCalories 338 per serving
- In a medium skillet, heat butter, olive oil and minced garlic on medium heat. Cook for about a minute, until garlic softens. Add heavy cream, bring to boil and cook for a couple of minutes, until the sauce thickens a bit. Remove from heat. Stir in drained capers and freshly squeezed lemon juice. Taste, add more lemon juice and salt, if needed. Keep covered.
SEARED SCALLOPS RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (49)Estimated Reading Time 4 minsServings 4
- Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
- Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
- Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
LEMON-CAPER SCALLOPS - RACHAEL RAY IN SEASON
From rachaelraymag.com
LEMON BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
4.9/5 (112)Servings 4
SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER
From bigflavorstinykitchen.com
5/5 (2)Total Time 20 minsCategory PastaCalories 426 per serving
- Bring a large pot of water to a boil. Season well with salt, then add the linguine. Cook according to the package instructions until al dente, about 9 minutes. Reserve 1 cup of the pasta water before draining the pasta.
- While the pasta is cooking, heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat.
- Pat scallops dry and season with salt and pepper. Once the skillet is hot, add the scallops and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Remove scallops to a plate and keep warm.
- Add the shrimp to the skillet and cook, stirring occasionally, until cooked through, about 2-4 minutes. Remove shrimp to the same plate as the scallops.
SCALLOPS WITH CAPERS AND TOMATOES RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 12 minsServings 4Calories 212 per serving
- Pat scallops dry with paper towels. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add scallops to pan; cook 3 minutes on each side or until done. Remove scallops from pan; keep warm.
- Add garlic to pan; cook 15 seconds. Add wine and next 4 ingredients to pan. Spoon mixture over scallops; drizzle evenly with oil just before serving.
SCALLOPS WITH FENNEL GRENOBLOISE RECIPE - KAY CHUN | FOOD ...
From foodandwine.com
5/5 Total Time 12 minsServings 2
- In a large nonstick skillet, heat the olive oil. Season the scallops with salt and pepper and cook over moderately high heat until golden brown on the bottom, 2 to 3 minutes. Turn the scallops and cook until just opaque throughout, 2 to 3 minutes longer. Transfer to a platter and keep warm.
- Melt the butter in the skillet. Add the sliced fennel and capers and cook over high heat, stirring, until the fennel is crisp-tender and lightly golden, 2 minutes. Stir in the lemon juice and parsley and season with salt and pepper. Spoon the fennel around the scallops and garnish with chopped fennel fronds. Serve with lemon wedges.
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From triedandtruerecipe.com
4.7/5 (3)Total Time 35 minsCategory DinnerCalories 660 per serving
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From bigcovefoods.com
5/5 (1)Total Time 35 minsServings 3
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From zestforcooking.com
Servings 4Estimated Reading Time 2 mins
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From redibasecooking.com
Author Mary Sacks
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Cuisine MediterraneanCategory Lunch, Main CourseServings 2
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