SEARED SCALLOPS WITH PAN SAUCE
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Provided by Mark Bittman
Categories Seafood Shellfish Scallop Butter Quick & Easy Dinner Chive White Wine
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
- Variation:
- Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
- Cooks' Notes
- Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
- Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
- Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
More about "scallops with sauce vierge food"
22 WAYS TO SERVE SCALLOPS FOR DINNER - FOOD NETWORK
Web Mar 25, 2022 In most grocery stores, you will find two types of scallops. Sea scallops are large and available year-round, while bay scallops …
From foodnetwork.com
Reviews 600Author By
From foodnetwork.com
Reviews 600Author By
SCALLOPS WITH SAUCE VIERGE RECIPE - FIVE MINUTE FOOD
Web Sep 26, 2009 Scallops with sauce vierge recipe - Five Minute Food The Telegraph 3.56M subscribers Subscribe 13 6.5K views 13 years ago Xanthe Clay shows how to prepare scallops in sauce …
From youtube.com
Author The TelegraphViews 6.5K
From youtube.com
Author The TelegraphViews 6.5K
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
Web Jan 5, 2023 Instead of drowning beautiful, briny scallops in a heavy cream sauce, coat them in a chile-thyme dry rub and serve them over a plate of bright creamed corn enriched with a pat of unsalted...
From bonappetit.com
From bonappetit.com
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
Web Aug 12, 2020 Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side. Remove the scallops from the pan. Melt the butter in the pan. Add …
From dinneratthezoo.com
From dinneratthezoo.com
TOM AIKEN'S SCALLOPS WITH SAUCE VIERGE - MY LAST …
Web Jan 1, 2022 Next, add the fish stock and reduce the liquid by two-thirds. Once the stock is reduced, add 1/3 cup of olive oil, the tomatoes, and the lemon juice and allow the sauce to simmer gently for 4 to 5 minutes. …
From mylastsupper.com
From mylastsupper.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | THE …
Web May 28, 2019 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. …
From therecipecritic.com
From therecipecritic.com
PAN-SEARED SCALLOPS WITH LEMON GARLIC SAUCE - JESSICA …
Web Aug 7, 2020 Dry scallops with paper towels. Heat a large pan with olive oil. Sear scallops for 3 minutes. Flip and baste with butter. Remove scallops and saute garlic. Add lemon juice and zest. Turn off heat, …
From jessicagavin.com
From jessicagavin.com
SCALLOPS WITH SAUCE VIERGE - THE CULINARY CHASE
Web Jun 29, 2007 For the sauce, warm the oil, garlic and coriander seeds very gently in a pan, then set aside. Make a small cross in the bottom of each tomato and add to a bowl. Pour boiling hot water over the tomatoes and …
From theculinarychase.com
From theculinarychase.com
ROAST SCALLOPS WITH SAUCE VIERGE - RTÉ
Web Oct 10, 2011 To prepare the sauce, warm the lemon oil in a small saucepan. Add the onion and roasted pepper and gently fry for 5 minutes, stirring occasionally. Pour in the …
From rte.ie
From rte.ie
SEARED SCALLOPS WITH SAUCE VIERGE - FROZEN FISH DIRECT
Web To make the sauce Vierge, toast the coriander seeds and garlic in a small sauté pan over medium-high heat until fragrant; about 3 minutes. Place in a mortar and pestle and crush …
From frozenfish.direct
From frozenfish.direct
PAN-FRIED SCALLOPS, SAUCE VIERGE - DEBUYER.COM
Web Preparation of the sauce vierge: Peel the tomatoes. Cut into 4, remove the seeds and cut into small cubes. Peel the lemons with a knife, remove the flesh and cut it into small …
From debuyer.com
From debuyer.com
VIDEO: SCALLOPS WITH SAUCE VIERGE RECIPE - FIVE MINUTE FOOD - THE …
Web Jul 24, 2009 Put the tomato, shallot and basil in a small pan with the olive oil, crush in the garlic and warm gently. Taste and season with salt and pepper. Squeeze in a little lemon …
From telegraph.co.uk
From telegraph.co.uk
SAUCE VIERGE FOR SCALLOPS AND OTHER RECIPES FOR LATE-SUMMER …
Web Aug 26, 2016 But there are other international options, starting with my chunkier-than-usual take on the classic herby, lemony French Sauce Vierge. It’s a natural partner for …
From bostonglobe.com
From bostonglobe.com
BARBECUE SEARED SCALLOPS WITH SAUCE VIERGE
Web Oct 21, 2008 To make sauce veirge: gently warm oil in a saucepan. Remove from the heat; mix in lemon juice, coriander and fennel seeds. Let sit 1 minute. Add basil, tomato, …
From nzwomansweeklyfood.co.nz
From nzwomansweeklyfood.co.nz
RECIPE | SCALLOPS WITH SAUCE VIERGE | NATALIE MACLEAN
Web Scallops With Sauce Vierge. Serves 4 12 large scallops olive oil for drizzling Sauce: 100ml extra virgin olive oil 2 garlic cloves, finely chopped 1 teaspoon coriander seeds …
From nataliemaclean.com
From nataliemaclean.com
SCALLOP RECIPES
Web Seafood Fettuccine. 258 Ratings. 15 Best Recipes That Start with Frozen Bay Scallops. Ceviche. 117 Ratings. Shrimp and Scallop Stir-Fry. 13 Ratings. Air Fryer Breaded Sea …
From allrecipes.com
From allrecipes.com
SCALLOPS WITH SAUCE VIERGE | A VU ON FOOD
Web Scallops will cook very quickly with about 2 minutes per side. If scallops are thick, cook on each side until sides are white. Finish sauce with fresh lemon juice and plate into center …
From avuonfood.wordpress.com
From avuonfood.wordpress.com
SCALLOPS WITH SAUCE VIERGE - 9KITCHEN - NINE
Web To make the sauce, gently warm the oil in a saucepan. Remove from the heat and mix in the lemon juice, coriander, basil and tomato. Set aside while you cook the scallops. …
From kitchen.nine.com.au
From kitchen.nine.com.au
SPICES, SEASONINGS, BLENDS | DATIL PEPPER | OSA GOURMET
Web SŸo2 ©j?Ü) 8' u¤.üùóï? ãî Ó² —Ûãõùýg¾«ÿõ°Y Ô ¶§%Ù² '±Ûa¯›ùÁ#ôðæ E)¶ì ÉW’óé Íö® o}w«û¿új_m7Õ d Ù À¿l)Ï–ã‰Þ³cO¤Læã, DB"Æ À dÚ«s¶i·›v›vªrýþý™ ¥ïh …
From osagourmet.com
From osagourmet.com
CREAMY GARLIC SCALLOPS - CAFE DELITES
Web Dec 15, 2020 1 1/4 pounds (600 grams) scallops 2 tablespoons unsalted butter, divided 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic) Salt and fresh ground …
From cafedelites.com
From cafedelites.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