Seared Scallops Food

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SEARED SEA SCALLOPS



Seared Sea Scallops image

Seared on the outside with a light crust and tender on the inside. You may vary the amounts of all seasonings to suit your taste.

Provided by CHRISADAMS

Categories     Seafood     Shellfish     Scallops

Time 30m

Yield 4

Number Of Ingredients 9

½ cup all-purpose flour
2 teaspoons seasoning salt
½ teaspoon dried oregano
½ teaspoon dried thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons chopped fresh parsley, divided
4 teaspoons lemon juice, divided

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

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

SEARED SEA SCALLOPS



Seared Sea Scallops image

Make and share this Seared Sea Scallops recipe from Food.com.

Provided by Chef Acosta

Categories     Very Low Carbs

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

1 lb sea scallops, rinsed and pat dry
salt and pepper
1 tablespoon olive oil
1 tablespoon butter

Steps:

  • Heat the olive oil and butter in a large pan over medium-high heat.
  • Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
  • Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.

Nutrition Facts : Calories 155.3, Fat 7.1, SaturatedFat 2.4, Cholesterol 45.1, Sodium 203.6, Carbohydrate 2.7, Protein 19.1

SIZZLING SEARED SCALLOPS



Sizzling seared scallops image

Provided by Jamie Oliver

Categories     Seafood Recipes     Seafood     Scallops     Sausage     Potato

Time 18m

Yield 2

Number Of Ingredients 5

400 g potatoes
200 g frozen peas
½ a bunch of fresh mint (15g)
6-8 raw king scallops, coral attached, trimmed, from sustainable sources
50 g firm higher-welfare black pudding

Steps:

  • Wash the potatoes, chop into 3cm chunks and cook in a pan of boiling salted water for 12 minutes, or until tender, adding the peas for the last 3 minutes.
  • Meanwhile, pick and finely chop most of the mint leaves and put aside.
  • Place a non-stick frying pan on a medium-high heat. Once hot, put 1 tablespoon of olive oil and the remaining mint leaves in to crisp up for 1 minute, then scoop the leaves on to a plate, leaving the oil behind.
  • Season the scallops with sea salt and black pepper and fry for 2 minutes on each side, or until golden. Crumble in the black pudding (discarding the skin) so it crisps up alongside.
  • Drain the peas and potatoes, return to the pan, mash well with the chopped mint and 1 tablespoon of extra virgin olive oil, taste and season to perfection.
  • Plate up with the scallops and black pudding, drizzle lightly with extra virgin olive oil, and sprinkle over the crispy mint.

Nutrition Facts : Calories 517 calories, Fat 23.6 g fat, SaturatedFat 5 g saturated fat, Protein 27.4 g protein, Carbohydrate 52 g carbohydrate, Sugar 3.6 g sugar, Sodium 1.3 g salt, Fiber 7.9 g fibre

SEARED SCALLOPS



Seared Scallops image

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.

Provided by Alton Brown

Categories     main-dish

Time 8m

Yield 4 servings

Number Of Ingredients 5

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  • Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

SEARED SCALLOPS



Seared Scallops image

The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.

Provided by Amanda Freitag

Categories     main-dish

Yield makes 12 scallops (6 appetizer servings or 4 entree servings)

Number Of Ingredients 5

12 sea scallops, cleaned
Kosher salt and freshly cracked black pepper
2 tablespoons canola or vegetable oil
2 tablespoons unsalted butter
1 lemon, cut into wedges

Steps:

  • Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
  • Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
  • Flip the scallops and season the other side. This is important!
  • Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
  • Wait.
  • Wait.
  • Watch as the pan begins to smoke.
  • Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
  • After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
  • When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

SEARED SCALLOPS WITH PAN SAUCE



Seared Scallops With Pan Sauce image

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

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

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.

PAN SEARED SCALLOPS IN CREAMY CHAMPAGNE SAUCE



Pan Seared Scallops in Creamy Champagne Sauce image

If you have never paired tender, buttery, pan seared scallops with a creamy wine sauce, you are totally missing out! Toss the whole thing with some fresh linguine and crispy crumbled bacon, and you have a very special dinner for two for Valentine's Day.

Provided by Karen

Categories     Main Course

Time 40m

Number Of Ingredients 16

6 slices thick-cut bacon (chopped)
8 ounces scallops (fresh or thawed if they were frozen)
salt and pepper
3 large shallots (sliced (about 1 and 1/2 cups))
salt and pepper
2 teaspoons flour
1 tablespoon champagne vinegar (optional)
1 cup white wine (or champagne, I used Sherry cooking wine)
1 & 3/4 cups chicken broth**
1/2 cup cream
2 teaspoons dijon mustard
2 teaspoons fresh thyme (or 3/4 teaspoon dried)
salted boiling water (large pot for pasta)
8 ounces linguine pasta
3-4 cups fresh spinach
1/4 cup parmesan cheese (shredded (to garnish))

Steps:

  • In a large, high sided skillet, cook the chopped bacon over medium heat, stirring occasionally with a wooden spoon. Cook for about 5 minutes, until the bacon is crisp tender. Remove to a paper towel lined plate and set aside. Turn off the heat and use a spoon to transfer some of the bacon grease to a small bowl. Leave about 2-3 tablespoons of bacon grease in the pan (for searing scallops).
  • While the bacon is cooking, prepare the scallops. Make sure they are completely thaw (run under cool water until they are thaw.) Use your fingers to remove the side muscle from each scallop, if they are there (sometimes it just falls off and you don't need to worry about it. It's not difficult to find. The side muscles are just a little bit tough, which is why we are removing them.)
  • Pat each scallop dry with a paper towel, then sprinkle with a little salt and pepper. Don't go too crazy, scallops are naturally briny.
  • Turn the heat on to medium high. When the bacon grease is very hot and shimmery (but before it smokes! or it will turn black instead of golden) add all the scallops to the pan, one at a time, with at least 2 inches of space in between each scallop.
  • Sear scallops on medium high heat for about 1 and 1/2 to 2 minutes, or until there is a golden crust on the bottom. If you look at the side of the scallop, it should look cooked about 1/3 of the way up.
  • Carefully flip each scallop, then immediately turn off the heat. Let the other side sear for about 1 minute.
  • Remove the scallops to a plate and set aside.
  • Add 1 tablespoon of the bacon grease that you removed back into the pan. Add the shallots to the hot pan (medium high heat). Cook for about 3 minutes, stirring occasionally. Sprinkle with salt and pepper.
  • Add 2 teaspoons of flour and cook for 1 more minute.
  • Add 1 tablespoon champagne vinegar. This is optional (and expensive) so you can skip it if you want. I like the flavor it adds.
  • Add 1 cup champagne or white wine. I use a Sherry cooking wine. Turn the heat up to high and cook for about 2 minutes, until it has evaporated some.
  • Add 1 and 3/4 cup chicken broth (see note). Continue cooking over high heat for about 3 minutes, until it starts to thicken.
  • Turn off the heat and stir in 1/2 cup cream, 2 teaspoons dijon mustard, and 2 teaspoons fresh thyme.
  • Add the scallops to the pan and coat with sauce to heat through. Keep the burner on low if your pasta is not ready yet.
  • Meanwhile, prepare the pasta. Bring a medium pot of water to a boil. Add 1/2 tablespoon of salt (or just add salt until it tastes like the ocean).
  • Add the linguine and stir. Keep stirring occasionally until the pasta is almost al dente, about 7 minutes. In the last minute of cooking time, add a few large handfuls of spinach to the water. Drain the pasta and spinach and return it to the pot.
  • Add about 1 cup of the sauce to the pot of pasta and stir. (if your sauce is not finished, drizzle pasta with olive oil, to keep it from sticking.)
  • Divide the pasta between two plates. (see note). Top with scallops and plenty of sauce.
  • Microwave the bacon for about 20-30 seconds to warm it.
  • Sprinkle each plate with bacon, fresh thyme, and shredded parmesan cheese.

Nutrition Facts : ServingSize 1 g, Calories 1224 kcal, Fat 71 g, SaturatedFat 31 g, Cholesterol 189 mg, Sodium 2263 mg, Carbohydrate 80 g, Fiber 9 g, Sugar 17 g, Protein 46 g, TransFat 1 g, UnsaturatedFat 35 g

SUGAR-SEARED SCALLOPS



Sugar-Seared Scallops image

This is a variation of a Recipezaar recipe for sugar-seared salmon (very tasty!). I decided to experiment with how I could make this recipe work with scallops because (1) I love the sweet, delicate taste of seared scallops; and (2) they were on sale. The results were great! I put them over rice, but you can put them over whatever you want... you can even put them over a nice romaine salad (you can chill the sauce and use it for dressing). Hope you enjoy, too. P.S. - I know it seems like this is an awful lot of butter to use, but you'll be making sauce with it, too.

Provided by Slapdash Gourmet

Categories     Savory

Time 15m

Yield 12-15 scallops, 2 serving(s)

Number Of Ingredients 7

1 lb sea scallops
1/4 cup sugar
1 teaspoon salt
2 teaspoons curry powder
1/4 cup butter
4 tablespoons light sour cream
2 tablespoons chopped coriander (cilantro)

Steps:

  • Mix together the sugar, salt, and curry powder.
  • In a medium skillet, heat the butter SLOWLY. Don't just throw the butter into a hot skillet or it'll brown, and you don't want that. You do, however, want to get the skillet good and hot so as to actually sear the scallops. You'll know it's ready when the butter begins to get bubbly.
  • As your butter's heating up, roll each scallop in the sugar/salt/curry mixture. Coat all sides.
  • If your butter's not hot enough yet, put them on a plate and wait until it's hot enough. If you put them into the skillet and it's not hot enough, your coating will not caramelize and it'll slide right off the scallops!
  • Sear the scallops for about 3-4 minutes on each side. With tons, transfer scallops to a plate when done; cover with aluminum foil. Leave the butter in the skillet.
  • Reduce heat on the skillet to medium (still bubbly, but not searing temp) and add the sour cream. Stir thoroughly and constantly as it cooks down into a sauce.
  • Put the scallops over rice.
  • Drizzle sauce over scallops.
  • Sprinkle chopped cilantro over entire dish.
  • Bask in the compliments you'll get from your dinner guests.

Nutrition Facts : Calories 546.1, Fat 28.1, SaturatedFat 16.7, Cholesterol 146.1, Sodium 1714.2, Carbohydrate 33.6, Fiber 0.7, Sugar 25.1, Protein 39.7

SEARED SCALLOPS WITH FLAVOURED GREENS



Seared scallops with flavoured greens image

Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch

Provided by Tom Kerridge

Categories     Canapes, Dinner

Time 25m

Yield Serves 6

Number Of Ingredients 8

2 tbsp rapeseed oil
3 shallots , diced
2 garlic cloves , crushed
zest and juice 2 lemons
300g dark greens , such as cavalo nero or kale, stalks removed then shredded
50g anchovies , chopped
9 large scallops , roe removed and halved horizontally
knob of butter

Steps:

  • Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
  • Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.

Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium

SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS



Seared Scallops With Glazed Brussels Sprouts image

The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.

Provided by Eric Kim

Time 25m

Yield 2 servings

Number Of Ingredients 12

2 tablespoons fresh lime juice
2 tablespoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Kosher salt (Diamond Crystal) and black pepper
4 slices bacon, sliced crosswise into thin, short strips
1 tablespoon olive oil
8 large sea scallops (10 to 12 ounces), preferably dry-packed
1/2 pound brussels sprouts, trimmed and halved, larger ones quartered
3 tablespoons cold unsalted butter
1 tablespoon chopped chives, for garnish (optional)
Crusty bread or steamed white rice, for serving

Steps:

  • In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
  • Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
  • Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
  • Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
  • When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
  • Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
  • Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.

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How to Cook Scallops: Easy Pan-Seared Scallops Recipe - 2021 - MasterClass. Scallops are often considered restaurant-only fare. They’re …
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Category Dinner
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Total Time 10 mins
  • Remove catch muscle if needed. Rinse scallops under cold water and thoroughly pat dry with paper towels or a clean kitchen towel. Season with salt and pepper.
  • Heat grapeseed oil in a large stainless steel, non-stick, or cast iron skillet over medium-high heat. Test the pan’s heat by sprinkling a tiny bit of water in it—if the water evaporates on contact, the pan is ready.
  • Place scallops in the pan in a single layer, leaving about an inch of space between each one and working in batches if necessary. The first scallop should sizzle on contact with the pan; if not, wait a few seconds for the pan to get hot before adding the rest.
  • Cook scallops until golden brown on the bottom, about 2 minutes, then flip using tongs. (If the scallop doesn’t release easily, give it a few extra seconds in the pan.) Add butter, and swirl to coat scallops.


RECIPE: HOW TO COOK: SEARED SCALLOPS | WHOLE FOODS MARKET
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Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small …
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  • To thaw scallops, arrange on a paper towel-lined plate, cover and refrigerate overnight. Alternately, place scallops in a resealable plastic bag and thaw in a bowl of room temperature water, changing water halfway through, about 30 minutes.
  • Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes.
  • Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes.


BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS
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In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. …
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SEARED SCALLOPS RECIPE - STEVEN SATTERFIELD | FOOD & WINE
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In a large skillet, heat the oil. Season the scallops with salt and pepper and add to the pan. Cook over high heat, turning once, until cooked …
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PAN-SEARED SCALLOPS WITH NOODLES - TATYANAS EVERYDAY FOOD
These scallops are pan-seared and then served with a homemade teriyaki sauce and flavor-pack veggie and mushroom noodles! And for some extra unique flavor, I drizzle the …
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Servings 4
Calories 838 per serving
  • First, prepare the ginger-garlic sauce. Place all ingredients needed into a small saucepan. Cook over medium heat, whisking occasionally. Bring to a simmer and continue cooking for about 10 to 12 minutes until the sauce is thickened. Cover the sauce and set aside.
  • Next, prepare the noodles. Cook the pasta in a large pot of salted water until al dente. Drain, cover and keep warm. Preheat a large sauté pan over medium/high heat and add a splash of avocado oil. Add the sliced peppers and onion. Season lightly with salt, 1 tablespoon of sugar and sauté until golden brown. Remove from pan and place into a large bowl.
  • Into the same pan, add half of the mushrooms and a few tablespoons of the prepared ginger garlic sauce. Season lightly with salt, ½ tablespoon of sugar and sauté over medium-high heat until golden brown, about 6 to 8 minutes. Transfer these mushrooms into the same bowl as the peppers and repeat the process with remaining mushrooms. Cooking the mushrooms in portions prevents them from being braised in their own juices.
  • Next, add the prepared noodles to heated sauté pan and fry the noodles over high heat for just a few minutes, tossing frequently. Add the mushrooms and peppers back into the pan. Toss with the diced green onion and cilantro to combine, cover and keep warm.


PAN-SEARED SCALLOPS WITH MUSHROOM RISOTTO (VIDEO ...
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  • Begin the recipe with the mushroom risotto. The scallops cook very quickly, and the risotto can be kept warm on the side. Pour the vegetable broth in a small saucepan and bring it up to a simmer. Preheat a large sauté pan over medium heat and add 2 tablespoons of the salted butter. To the melted butter, add the sliced mushrooms and sauté them for 7 to 8 minutes, until they’re browned and softened. Season the mushrooms with salt when they’re almost done. Set the mushrooms aside.
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  • Next, add in the white wine and cook for a couple minutes until the wine is completely reduced. Now, begin adding the vegetable broth, ¼ to 1/3 cup at a time. Make sure to keep the broth simmering! Whisk the risotto until the broth is almost completely reduced after each addition, then add more broth. Continue adding the broth slowly and whisking until the rice is cooked, about 22 to 25 minutes. Return the mushrooms to the pan when the rice is almost done cooking and season the risotto with salt to taste. If desired, whisk in some grated parmesan cheese once the risotto is cooked.


29 BEST SCALLOP RECIPES FOR EASY, ELEGANT DINNERS AT HOME ...

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Estimated Reading Time 6 mins
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  • Crispy Scallop Salad. Shallow-fried scallops get extra crispy on the outside when double-dredged in Old Bay–spiced cornmeal. Bonus: even with the crust, this scallop recipe is gluten-free.
  • Pan-Seared Scallops with Chorizo and Corn. Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.
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  • Seared Scallops With Brown Butter and Lemon Pan Sauce. Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve. Get This Recipe.
  • Scallops With Herbed Brown Butter. This simple scallop recipes means the details matter. To get a perfect, golden-brown sear, your scallops need to be as dry as possible.
  • Grilled Scallops with Nori, Ginger, and Lime. To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
  • 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. This pan sauce adds garlic, lemon, and white wine to the mix; pick something tasty, since you can drink the rest of the bottle.
  • Scallop Crudo. When scallops are high quality, you don't have to cook them at all. But a little orange-soy sauce and mint never hurt. Get This Recipe.
  • Grilled Scallops with Creamed Corn. If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.


PAN SEARED SCALLOPS (BROWNED BUTTER & GARLIC) - DINNER ...
Pan Seared Scallops sautéed in a delicious browned butter with garlic in under 10 minutes. Restaurant level food you can make faster than pasta. Restaurant level food you …
From dinnerthendessert.com
5/5 (8)
Total Time 10 mins
Category Main Course
Calories 227 per serving


SEARED SCALLOPS WITH POMEGRANATE AND MEYER LEMON - FOOD & WINE
Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat.
From foodandwine.com
4/5 (1)
Total Time 1 hr 10 mins
Category Scallop
  • Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; stir until dissolved. Transfer to a medium bowl; chill until mixture reaches room temperature, about 30 minutes. Pour lemon juice and orange juice through a fine wire-mesh strainer into pomegranate mixture; stir to combine, and refrigerate until ready to use.
  • Heat 2 tablespoons oil in a 14-inch nonstick skillet over medium-high. Sprinkle scallops evenly with black pepper and remaining 1/2 teaspoon salt. Cook scallops until golden brown on 1 side, about 4 minutes. Quickly flip scallops; cook 15 seconds. Divide scallops evenly among 4 shallow bowls; let cool slightly, about 10 minutes.
  • Arrange pomegranate arils, cucumbers, orange segments, and lemon segments evenly around scallops. Carefully pour 1/3 cup chilled pomegranate mixture around inside edge of each bowl so juice runs to bottom of bowl without covering scallops. Top servings evenly with serrano slices, if using. Drizzle remaining 2 tablespoons oil evenly over scallop mixture; sprinkle with sesame seeds. Garnish with cilantro, and serve with lavash.


PERFECT PAN SEARED SCALLOPS (WITH A SIMPLE PAN SAUCE)
Perfect pan-seared scallops take just minutes to cook, and one of the secrets to ensuring that wonderful golden, caramelized color is to make sure that the scallops are …
From afamilyfeast.com
5/5 (5)
Total Time 23 mins
Servings 2
  • Prepare the scallops by removing and discarding the hard little muscle that is attached to the side of the scallop. Sometimes that is removed before sale, most of the time not. Rinse the scallops gently under very cold water and pat dry completely with paper towels. If they are not dry, they will not brown.
  • In a large sauté pan, heat 1 tablespoon of clarified butter and the oil over hot heat until it just starts to reach the smoking point. If you are using clarified butter it may not smoke so test with a drop of water.
  • Once the pan and fat are hot, gently place each scallop in, making sure they don’t touch. Do not overcrowd the pan. The heat should be at about medium high to high. Once you set the scallops in, do not touch for two minutes. They must remain in one place so they brown. If you think they are browning too quickly, lift one and check. They should be golden in color. Adjust heat slightly if needed.


SEARED SCALLOPS - EASY RECIPES - GOOD HOUSEKEEPING
Seared Scallops Jul 10, 2008 For nicely browned ("seared") scallops, make sure to dry them well with paper towels and let the skillet get very hot before adding scallops to cook.
From goodhousekeeping.com
Cuisine American
Total Time 30 mins
Servings 4
Calories 285 per serving
  • Thinly slice dark-green tops from green onions and reserve for garnish; cut remaining parts into 1/2-inch pieces.


PAN SEARED SCALLOPS WITH LEMON BUTTER - LIFE, LOVE, AND ...
Transfer the scallops to the serving plates, arranging 3 scallops on top of each mound of arugula. Remove the hot pan from the heat and drop in the butter, stirring until just …
From lifeloveandgoodfood.com
Ratings 15
Calories 275 per serving
Category Appetizers
  • Use paper towels to thoroughly pat the scallops dry. If there is any water left on the scallops, they will steam rather than sear.
  • In a sauté pan over high heat, warm the extra-virgin olive oil. Watch carefully, and as soon as you see the first wisp of smoke, add the seasoned scallops to the pan flat side down.


PAN-SEARED SCALLOPS RECIPE - RACHAEL RAY SHOW
A quick and easy recipe for restaurant-quality pan-seared scallops. PRO TIP: The key to getting that perfect golden-brown crust is making sure the scallops are completely dry before …
From rachaelrayshow.com
Estimated Reading Time 1 min
  • To remove the tendons from the scallops, peel away the hard, crescent-shaped tendon and discard


SEARED SCALLOPS WITH NEWBURG SAUCE | MRFOOD.COM
In a large skillet over medium heat, melt butter. Sprinkle scallops with salt and pepper and sauté 3 to 4 minutes per side or until golden and firm in center. Remove to a …
From mrfood.com
  • To make Newburg sauce, in a small saucepan over medium heat, combine soup, cream, sherry, and seafood seasoning and cook until heated through, stirring occasionally. Set aside.
  • In a large skillet over medium heat, melt butter. Sprinkle scallops with salt and pepper and sauté 3 to 4 minutes per side or until golden and firm in center. Remove to a platter.
  • Stir bread crumbs and parsley in skillet until moistened. Top scallops with Newburg sauce and sprinkle with toasted bread crumbs.


RECIPE: SEARED SCALLOPS WITH SWEET CORN RISOTTO | CBC LIFE
For seared scallops: Heat a well seasoned cast iron (or other heavy, seasoned) skillet over medium high heat. Dry the scallops on a piece of paper towel and season with salt …
From cbc.ca
  • Cut kernels off of corn and set aside. Hold the cob up vertically on cutting board, and drag the sharp edge of a knife down the cob to milk it, adding any fibre or liquid that comes out to the bowl with the reserved kernels. Break cobs in half and combine milked corn cobs with vegetable stock and water in a medium saucepan with lid. Bring to a boil over high heat, cover and reduce heat to low, simmering for 20 minutes. Remove cobs from stock and discard, keeping stock warm on back burner of stove.
  • In a wide, heavy bottomed saucepan, heat the olive oil over medium heat. Add shallot and sauté until softened, 2-3 minutes. Add rice and sauté until coated with oil and shiny, about 2 minutes. Add white wine and a healthy pinch of kosher salt and stir until it is absorbed into rice.
  • Add a ladle of stock, about ⅔ of a cup. Stirring continuously, continue adding stock one ladle at a time, adding the next when the one before has been almost completely absorbed. This process should take about 20 minutes. When ¾ of the stock has been used, add the corn kernels to the pan and stir. Continue adding stock, until the risotto is creamy and rice is cooked to al dente. If needed, use hot water to thin the risotto if all of the corn stock is gone. Stir in butter and tarragon and taste to adjust for seasoning. Serve with seared scallops.


BEST PERFECTLY SEARED SCALLOPS RECIPES | QUICK AND EASY ...
Remove the small side muscle from the scallop; discard. Pat dry well with paper towel. Season generously with salt and pepper. Step 2. Heat the oil and butter in a large heavy-bottom skillet set over medium-high heat until almost smoking. Add the scallops to the pan without crowding. Step 3. Cook, without disturbing, for 2 minutes or until ...
From foodnetwork.ca
2.9/5 (350)
Category Main,Quick And Easy,Seafood
Servings 4
Total Time 10 mins


PAN-SEARED SCALLOPS WITH ASPARAGUS STIR-FRY- HOW TO COOK ...
1. Pan-seared the scallops. The best way to cook the scallops is to sear to create a slightly charred exterior while the interior is still soft and tender. Since fresh sea scallops are hard to get, I usually use frozen scallops and therefore is essential to thaw thoroughly before cooking. Preparation before searing the scallops
From tasteasianfood.com
Reviews 2
Calories 84 per serving
Category Main


WATCH: HOW TO MAKE PAN-SEARED SCALLOPS, CAULIFLOWER ...
In this video, you will get to learn how to make Pan-Seared Scallops, Cauliflower & Vanilla Puree, with Grilled Asparagus recipe at home. This exotic recipe is by Chef Neel Kajale, Test Kitchen Manager, Havens kitchen. This Valentine’s Day, if you wish to surprise your partner with a fine dine experience at home, with some home-cooked exotic ...
From recipes.timesofindia.com
Author Times Food


THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
Top with more towels and thoroughly pat dry. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add scallops, leaving space between each one to prevent excess steaming.
From seriouseats.com
4/5 (2)
Total Time 25 mins
Category Entree, Mains
Calories 156 per serving


SEARED SCALLOPS WITH HOMEMADE PESTO + CHERRY TOMATOES ...
Instructions. Remove your scallops from the fridge for 20-30 minutes before cooking. Do not put them in the sun or a warm place. Heat a large skillet over medium-high heat. Add in the oil and once hot carefully add the scallops with some space in between as shown. Season with sea salt and pepper then cook for 2 minutes undisturbed, or until ...
From cleanfoodcrush.com
Servings 4
Category Dinner


SEARED SCALLOPS - 5* TRENDING RECIPES WITH VIDEOS
Instructions. In large skillet over medium-high heat, melt butter with oil. Blot scallops dry with paper towels, then season generously with salt and pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops. Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes.
From food.theffeed.com
Estimated Reading Time 40 secs


SEARED SCALLOPS - FOOD NETWORK
1) Heat the grill to high. Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper. 2) Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles.
From foodnetwork.co.uk
Cuisine Italian
Category Main-Course
Servings 4


HOW TO SEAR SCALLOPS | THE FOOD LAB - SERIOUS EATS
Second, look at the container the scallops are held in. If there's milky white liquid pooled in it, odds are those scallops are treated. Finally, take a look at the scallops themselves. Wet scallops have a ghostly, opaque, pale white or orange-white appearance. Dry scallops will be fleshier and more translucent.
From seriouseats.com
Occupation Culinary Consultant


SEARED SCALLOPS WITH OYSTER AIOLI, KOHLRABI AND WHEAT ...
Seared Scallops. 10 Scallops, large sized 3 tablespoons olive oil 2 tablespoons butter Salt and pepper to taste Directions ... Combine the mayo, smoked oysters, garlic, and lemon juice in your food processor and blend until completely smooth. Transfer to a sealable container and set aside (good in the fridge for up to five days). For the Wheat Berry Salad. …
From more.ctv.ca
Servings 2
Total Time 1 hr 10 mins
Category Dinner


SIX O'CLOCK SOLUTION: SEARED SCALLOPS WITH BRUSSELS ...
Remove leaves from Brussels sprouts and cut cores in half. Set aside. Fry bacon until crisp in a large, heavy frying pan over medium-high heat, then …
From montrealgazette.com


SEARED SCALLOPS RECIPE WITH LEMON HERB BUTTER | NORTH ...
Seared scallops are packed with natural flavors are are extremely versatile in the kitchen. They can be served with almost anything from pasta to vegetables or even rice. One of the best-seared scallop recipes is with lemon herb butter. Ideal as a quick bite to eat accompanied with a glass of white wine, or for a late-night supper.
From northcoastseafoods.com


SEARED SCALLOPS & PASTA IN FOOLPROOF ALFREDO SAUCE ...
Pat scallops dry and season with salt and pepper. Cook, flipping scallops once for about 4 minutes until golden brown at edges. Cook, flipping scallops once for about 4 minutes until golden brown ...
From cbc.ca


PAN SEARED SCALLOPS WITH LEMON BUTTER SAUCE - NORTH COAST ...
Heat oil in Sauté pan on medium high heat. Add scallops. Scallops should sizzle when placed in pan! Do not overcrowd the pan. Once placed in pan, do not move scallops until ready to flip. Allow to sear for about 3-4 minutes, until golden brown caramelization develops. Flip scallops and cook for an additional 1-2 minutes.
From northcoastseafoods.com


SEARED SCALLOPS WITH BACONY BRUSSELS SPROUTS - CANADIAN LIVING
Pull leaves from brussels sprouts; cut cores in half. Set all aside. In skillet, cook bacon over medium-high heat until golden and crisp, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate. Drain all but 2 tsp fat from pan; cook brussels sprouts and garlic, stirring occasionally, until brussels sprouts start to brown ...
From canadianliving.com


SEARED SCALLOPS WITH SOY AND A SPLASH OF WHISKY | ALBA ...
FOOD. Seared scallops with soy and a splash of whisky Add a drop of peaty whisky and orange zest to these plump scallops for some extra pizzazz. Ghillie Basan. Thursday February 17 2022, 5.00pm ...
From thetimes.co.uk


SCALLOP RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


PAN SEARED SCALLOPS - HEALTHYISH FOODS
How to Make Pan Seared Scallops. Prep the scallops according to the steps above. Heat a cast iron skillet over high heat. Add two tablespoons of butter to the pan. Once the butter is bubbly and melted, quickly season the scallops and add them to …
From healthyishfoods.com


FOOD WISHES VIDEO RECIPES: SEARED SCALLOPS ON CORN "CREAM ...
This seared scallops on fresh corn “cream, ” shows that you can take a few seasonal ingredients, put them together simply and quickly, and with a little luck, and a very hot pan, produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in …
From foodwishes.blogspot.com


MR. FOOD: SEARED SCALLOPS WITH NEWBURG SAUCE - KOAM
Mr. Food: Seared Scallops with Newburg Sauce. December 23, 2021 2:52 PM. Jaylon Banks, Posted: December 23, 2021 2:52 PM. by Jaylon Banks . What You’ll Need . 1 (10.5-ounce) can cream of shrimp soup; 1 /2 cup heavy cream; 1 /4 cup dry sherry; 1 /4 teaspoon seafood seasoning; 2 tablespoons butter; 12 sea scallops, patted dry; Salt for sprinkling; …
From koamnewsnow.com


BEST JUNIOR CHEF NOAH’S PARMESAN RISOTTO, SEARED SCALLOPS ...
Step 6. Add rapini to pan. Cook until wilted and tender, about 5 minutes. Remove from heat and add garlic mixture, tossing to coat. Step 7. Heat oil in a large non-stick skillet over med-high heat. Step 8. Pat scallops dry with a paper towel and sprinkle both sides with salt. Add to pan and cook for about 2 to 3 minutes or until golden brown.
From foodnetwork.ca


SEARED SCALLOPS | FOODS PASSION
A couple weeks ago I bought scallops and tried using the method below. Perfection! Ingredients; Fresh scallops; Salt and pepper; 1 Tbsp. olive oil; 1 Tbsp. butter; Lemon juice, optional; Rinse the scallops and lay them out on half of a cloth towel in a single layer. Fold the other half of the towel over the top of the scallops and press lightly ...
From foodspassion.com


BEST SEARED SCALLOPS WITH TRUFFLED POTATO CELERY ROOT ...
Seared Scallops with Truffled Potato Celery Root Puree. by Ina Garten. January 3, 2019 . 2.6 (24 ratings) Rate this recipe PREP TIME. 1h 10 min. YIELDS. 3 servings. This dish looks fancy, but it’s so simple to make. ADVERTISEMENT. Ingredients. 2 ½. tbsp unsalted butter. 3. cups chopped leeks, white and light green parts (2 leeks), washed and spun-dry. 2. cups …
From foodnetwork.ca


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