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
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.
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
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
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
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.
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.
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
More about "scallops with lemon capers food"
LEMON-CAPER SCALLOPS | RACHAEL RAY IN SEASON
From rachaelraymag.com
LEMON BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
EASY CREAMY SCALLOP FETTUCCINE WITH LEMON AND CAPERS
From triedandtruerecipe.com
PAN SEARED SCALLOPS WITH LEMON CAPER PASTA - JESSICA GAVIN
From jessicagavin.com
SEARED SCALLOPS WITH CREAMY LEMON-CAPER SAUCE - JULIA'S …
From juliasalbum.com
SCALLOPS AND PASTA WITH LEMON-CAPER CREAM SAUCE …
From eatingwell.com
VEAL SCALLOPINI WITH LEMON AND CAPERS - THE SPRUCE EATS
From thespruceeats.com
GRILLED SCALLOPS WITH LEMON CAPER SAUCE - ECLECTIC …
From eclectic-entertaining.com
SCALLOPS WITH BROWN BUTTER & CAPERS - JANINE'S RECIPES
From janinesrecipes.com
SEARED SCALLOPS WITH LEMON CAPER SAUCE
From sunnysidefarmsmarket.com
SEARED SCALLOPS WITH LEMON CAPER PASTA - COOKING TO ENTERTAIN
From cookingtoentertain.com
SCALLOPS WITH CAPERS & LEMON BUTTER - BASIC
From basiclivingbr.com
LEMON CAPER SCALLOPS WITH CREAMY POLENTA RECIPE | MAINE SEAFOOD
From seafoodfrommaine.com
LEMON CAPER PASTA & SEARED SCALLOPS - CAROL BEE COOKS
From carolbeecooks.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | PUNCHFORK
From punchfork.com
SEARED SCALLOPS WITH LEMON CAPER SAUCE - PATTYSPLATE
From pattysplate.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | PUNCHFORK
From punchfork.com
WHAT TO SERVE WITH SCALLOPS (23 SIDE DISHES +RECIPES)
From thekitchencommunity.org
SEARED SCALLOPS WITH LEMON CAPER SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
SCALLOPS WITH LEMON, GARLIC, AND CAPERS | COOKSTR.COM
From cookstr.com
SCALLOPS AND SAUCE - THERESCIPES.INFO
From therecipes.info
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE, ASIDE SPAGHETTI …
From takingmealsupanotch.com
PAN-SEARED SCALLOPS WITH LEMON CAPER SAUCE
From healthy-holistic-living.com
SEARED SCALLOPS | THE SAUCE BY ALL THINGS BARBECUE
From atbbq.com
SCALLOPS WITH LEMON AND CAPERS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE RECIPE …
From therecipecritic.com
SCALLOPS WITH LEMON AND CAPER BUTTER - PERFECTLY PROVENCE
From perfectlyprovence.co
SEARED SCALLOPS & LEMON-CAPER BUTTER - BLUE APRON
From blueapron.com
PAN SEARED SCALLOPS WITH LEMON PASTA - SANDRA VALVASSORI
From sandravalvassori.com
SCALLOP AND LINGUINE WITH LEMON CAPER SAUCE - MEGAN VS KITCHEN
From meganvskitchen.com
PAN SEARED SCALLOPS WITH TOMATOES, OLIVES, AND CAPERS
From bakerbynature.com
SCALLOPS IN LEMON CAPER SAUCE ~ HOMEMADE GOURMET ⋆
From theorangebee.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE - REDI-BASE COOKING
From redibasecooking.com
SCALLOPS WITH LEMONY NUT BROWN BUTTER AND CAPERS
From hillstreetgrocer.com
SEA SCALLOPS WITH BROWNED BUTTER, CAPERS AND LEMON
From 177milkstreet.com
PANCETTA-WRAPPED SCALLOPS WITH LEMON RECIPE - CAPERS ... - FOOD …
From foodandwine.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | SCALLOPS SEARED, …
From pinterest.com
BROWN BUTTER SEA SCALLOPS WITH LEMON AND CAPERS - ZEST FOR …
From zestforcooking.com
BAY SCALLOPS IN GARLIC LEMON BUTTER CAPER SAUCE (AIP, GF, LECTIN …
From lectinfreefoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love