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
SEAFOOD SOUP
Light and delicious, this brothy fish soup is surprisingly easy to pull together. Make this for a cozy night in, fun dinner parties, or the holidays! Depending on how many you're serving, this soup can easily be doubled or halved.
Provided by Lauren Grant
Categories Main Dish
Time 40m
Number Of Ingredients 21
Steps:
- Halve leek lengthwise and cut into ¼-inch-thick slices; transfer to a large bowl and cover with cold water. Shimmy leek slices around in water; let rest 10 minutes. Using a slotted spoon or spider (or hands) strain leeks from water, being careful not to kick up dirt at bottom of bowl.
- Heat butter in a large pot or Dutch oven over medium heat.
- Add leek, fennel, onion, and celery; season with ½ teaspoon each salt and pepper and cook, stirring frequently, until softened, 8-10 minutes.
- Stir in garlic, oregano, thyme, and red pepper flakes and cook 1 minute.
- Deglaze with wine, scraping up any browned bits. Stir in broth, 4 cups water, clam juice and bay leaves. Bring to a simmer and cook 10 minutes.
- Season white fish with salt and pepper.
- Stir in shrimp and mussels, then arrange fish and scallops on top of stew, cover, reduce heat to medium-low (if your stove runs hot, reduce the heat to low), and simmer until mussels open and fish, scallops and shrimp are firm and opaque, about 5 minutes.
- Discard bay leaves and stir in parsley, 2 tablespoons chopped fennel fronds, and lemon juice; season with salt to taste (at least 1 teaspoon, I add 1 ½ teaspoons)
- Off heat, stir in a tablespoon of butter or drizzle servings with olive oil (optional).
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 374 kcal, Sugar 2 g, Sodium 1602 mg, Fat 8 g, SaturatedFat 3.5 g, Carbohydrate 15 g, Fiber 2 g, Protein 51.5 g, Cholesterol 165 mg
SEA SCALLOPS IN HERB BROTH
The parsley and watercress turn this broth a vibrant green.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine 1 1/2 cups parsley, 1 cup watercress, shallots, 1 1/2 cups water, and 1 teaspoon salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Strain; reserve liquid. Set aside.
- Season scallops on both sides with salt and pepper. Heat 1/2 teaspoon oil and 1/2 teaspoon butter in a large skillet over medium heat. Cook half the scallops until golden brown, 5 minutes. Turn, and cook for 3 more minutes. Keep warm; repeat process.
- Return broth to a boil. In a blender, combine remaining parsley and watercress with hot broth. Cover blender with a towel to absorb any splashes, hold top firmly in place, and puree. Strain, and adjust seasonings. Pour broth into serving dish; place scallops on top.
LEMON-HERB RISOTTO WITH SCALLOPS
Provided by Food Network Kitchen
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring the chicken broth to a boil in a medium saucepan; keep warm over low heat.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the leek, season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
- Ladle about 1/2 cup hot chicken broth into the risotto and cook, stirring, until absorbed. Continue to add the broth in about 1/2-cup increments, stirring until absorbed before adding more, until the rice is tender and creamy, about 18 minutes. (If you¿ve used up all the broth and the rice is not yet tender, stir in a little hot water.)
- During the last 5 minutes of cooking the risotto, heat a medium nonstick skillet over high heat and add the remaining 1 tablespoon olive oil. Season the scallops with salt and pepper and add to the skillet. Cook, undisturbed, until browned and crisp, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Remove to a plate.
- Stir the remaining 2 tablespoons butter, the parmesan, lemon juice and all but a pinch of the lemon zest into the risotto until creamy. (Add a splash of water to loosen, if necessary.) Season with salt and stir in the parsley and chives. Divide between bowls and top with the scallops; sprinkle with the remaining lemon zest.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
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 BASIL RISOTTO
There's just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it's important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you'll be hard pressed to go without it ever again. If you're looking to wow guests with a meal they'd be likely to find in a five-star restaurant, then this is your dish.
Provided by Kelly Senyei
Categories Summer Risotto Rice Pineapple Basil Scallop Seafood Pescatarian Dinner Soy Free Tree Nut Free Peanut Free Parmesan
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
- Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
- Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
- Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
- Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
- Divide the risotto among serving plates and top with the scallops.
- Garnish with microgreens and serve.
PAN-SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Pan-Seared Sea Scallops With Herb Butter Sauce recipe from Food.com.
Provided by Diane C 2
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Bring large pot of water to rolling boil. Add generous amount of salt to water and cook linguine to just before al dente.
- Season scallops with salt and pepper. Heat olive oil and butter in large skillet over medium high heat. Sear scallops about 2 minutes on each side; remove from skillet to a plate and cover with foil. Set aside.
- Add shallot and garlic to the same skillet and saute until softened.
- Add the wine and cook until reduced to almost gone.
- Add the clam juice and reduce by about 1/2.
- Add red pepper flakes, the herbs, capers, lemon zest and lemon juice. Season with pepper to taste and add the butter.
- Add the cooked and drained linguine to the skillet; allowing the liquid to be absorbed and the sauce coating the pasta.
- Transfer to a serving bowl placing the seared scallops on top.
Nutrition Facts : Calories 650.8, Fat 11.7, SaturatedFat 4.6, Cholesterol 42.5, Sodium 683.4, Carbohydrate 99.2, Fiber 4.5, Sugar 4.6, Protein 30.4
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
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