SEARED SCALLOPS WITH GARLIC BEURRE BLANC
When you need to impress but you're short on time, our scallops are seared golden brown and served with a creamy, garlicky wine butter sauce. Ready in only 20 minutes.
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In large skillet, melt 1 tablespoon of the butter over medium-high heat. Cook scallops in butter about 5 minutes, turning once, until golden brown on outside and white and opaque inside. Remove scallops to serving plate; cover to keep warm.
- Add garlic, shallot, wine and vinegar to skillet, stirring to loosen brown particles. Cook until liquid is reduced to less than half. Reduce heat to low; add 4 tablespoons butter. Cook and stir until butter is melted. Add remaining 3 tablespoons butter; cook and stir until sauce is thickened and creamy.
- Press sauce through fine strainer; discard solids. Pour sauce over scallops. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC
Categories Ginger Appetizer Sauté Quick & Easy Scallop White Wine Spring Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course or 6 first-course servings
Number Of Ingredients 14
Steps:
- Make gremolata:
- Stir together cilantro, garlic, and zest in a small bowl.
- Make beurre blanc:
- Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
- Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
- Sauté scallops:
- Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
- Sprinkle scallops with gremolata and serve with sauce.
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE
Make and share this Pan-Seared Scallops With Beurre Blanc Sauce recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
- Add cream; reduce heat to low.
- Add butter, 1 piece at a time, whisking until just melted before adding more.
- Strain sauce, pressing on solids to extract as much liquid as possible.
- Return sauce to pan.
- Season with salt and white pepper.
- Place pan in skillet of warm water.
- Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
- Heat oil in large nonstick skillet over medium-high heat.
- Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
- Divide scallops among plates.
- Top with sauce and chives.
- Makes 6 first-course or 4 main-course servings.
Nutrition Facts : Calories 474.2, Fat 39.1, SaturatedFat 21.1, Cholesterol 120.7, Sodium 566.7, Carbohydrate 12.5, Fiber 0.2, Sugar 0.1, Protein 18.7
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE
Categories Sauté Valentine's Day Quick & Easy Vinegar Scallop Chive Bon Appétit
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
- Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.
SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC
Steps:
- Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
- Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
- Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.
SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC
Make and share this Seared Scallops With Grapefruit Beurre Blanc recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream). Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
- Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
- In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding), cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
- Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.
Nutrition Facts : Calories 937.3, Fat 88.1, SaturatedFat 38.6, Cholesterol 196.9, Sodium 797, Carbohydrate 13.1, Sugar 2.9, Protein 25.5
More about "seared scallops with garlic beurre blanc food"
SEARED SEA SCALLOPS IN BEURRE BLANC WITH BABY SPRING
From foodnetwork.com
Author Tyler FlorenceSteps 7Difficulty Easy
SEARED SCALLOPS IN HARISSA BEURRE BLANC - PURE FOOD …
From freshseafood.com
SEARED SCALLOPS WITH GARLIC BEURRE BLANC - EVERYDAY …
From everydayhomecook.com
PERFECT SEARED SCALLOPS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
SAUTéED SCALLOPS WITH LEMON BEURRE BLANC | WILLIAMS …
From williams-sonoma.com
SEARED SCALLOPS WITH ROASTED-GARLIC SABAYON RECIPE
From bonappetit.com
PAN-SEARED SCALLOPS WITH BEURRE BLANC SAUCE RECIPE - BON …
From bonappetit.com
5/5 (1)Author Betty RosbottomServings 4
- Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes. Add cream; reduce heat to low. Add butter, 1 piece at a time, whisking until just melted before adding more. Strain sauce, pressing on solids to extract as much liquid as possible. Return sauce to pan. Season with salt and white pepper. Place pan in skillet of warm water.
- Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side. Divide scallops among plates. Top with sauce and chives.
SEARED SCALLOPS WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
SEARED SCALLOPS WITH WARM CRAB BURRE BLANC - TREFETHEN
From trefethen.com
GARLIC BUTTER SEARED BAY SCALLOPS WITH LINGUINE - INSPIRED CUISINE
From inspiredcuisine.ca
SEARED SCALLOPS WITH FINGER LIME BEURRE BLANC - TAMING OF THE …
From tamingofthespoon.com
CHEF'S RECIPE: ROASTED SEA SCALLOPS WITH GINGER BEURRE BLANC
From theglobeandmail.com
PAN-SEARED SCALLOPS RECIPE WITH PEA PUREE, BACON & VANILLA …
From cinnamonandcoriander.com
SEARED SCALLOPS WITH BEURRE BLANC | WHAT'S FOR DINNER?
From whatsfordinner.com
SEARED SEA SCALLOPS IN VANILLA BEURRE BLANC - GALAVANTE (TRAVEL &AMP
From galavante.com
SEARED SCALLOPS IN BLACK TRUFFLE BEURRE BLANC SAUCE
From savorthebest.com
SEARED SCALLOPS WITH GARLIC BASIL BUTTER - SEAFARMERS
From seafarmers.ca
SEARED SCALLOPS WITH BUTTERMILK BEURRE BLANC RECIPE
From seriouseats.com
SEARED SCALLOPS BEURRE BLANC - GRASSLAND BUTTER
From grasslandbutter.com
SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC | INSTITUTE OF CULINARY ...
From ice.edu
SEARED SCALLOPS WITH A GRAPEFRUIT BEURRE BLANC - AROUND ANNA'S …
From aroundannastable.com
SEARED SCALLOPS AND BEURRE BLANC - HARMONS GROCERY
From harmonsgrocery.com
SEARED SCALLOPS WITH CHAMPAGNE-CITRUS BEURRE BLANC - SLAM'N …
From slamnkitchen.com
GARLIC BUTTER SCALLOPS AND SHRIMP - TASTETORONTO
From tastetoronto.com
SEARED SCALLOPS WITH GARLIC BUTTER (USE FRESH OR FROZEN SCALLOPS ...
From spendwithpennies.com
SEARED SCALLOPS WITH GARLIC BASIL BUTTER - INSPIRED TASTE
From inspiredtaste.net
SCALLOPS WITH BEURRE BLANC – PURE FOOD FISH MARKET
From freshseafood.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
From wholesomeyum.com
SEARED SCALLOPS & SUMMER VEGETABLES & BEURRE BLANC RECIPE - 1
From myrecipes.com
THE BEST SEARED SCALLOPS RECIPE - SERIOUS EATS
From seriouseats.com
PAN SEARED SEA SCALLOPS WITH BEURRE BLANC SAUCE
From kitchengardenseeds.com
SEARED SCALLOPS WITH GARLIC BEURRE BLANC | RECIPE | SCALLOPS SEARED ...
From pinterest.co.uk
PAN-SEARED SCALLOPS WITH A TOMATO-WHITE CHOCOLATE BEURRE BLANC
From rosemarieskitchen.website
SEARED SCALLOPS WITH GARLIC BEURRE BLANC - GLUTEN FREE RECIPES
From fooddiez.com
SEARED SCALLOPS WITH CAPER BEURRE BLANC RECIPE - TODAY
From today.com
SEARED SCALLOPS WITH BEURRE BLANC, GARLIC MASHED POTATOES, TRUFFLE ...
PAN SEARED SCALLOPS WITH BEURRE BLANC – KIRKLEY CROSSING
From kirkleycrossing.com
SEARED SCALLOP WITH BUERRE BLANC SAUCE – DINNER WITH TAYO
From dinnerwithtayo.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