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.
GARLIC BUTTER HERB SCALLOPS
Garlic Butter Herb Scallops are pan seared and have the best buttery garlic herb sauce. This is a quick and simple meal that tastes straight from a restaurant!
Provided by Alyssa Rivers
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- In a medium-sized bowl combine salt and 1 cup hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels and set aside.
- Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
- In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
- Add the butter, garlic, and fresh herbs. Saute for 1-2 minutes and add the scallops back to the pan and heat through. Garnish with lemon and fresh chopped parsley on top.
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
- Add 2 tablespoons olive oil and heat until quite hot.
- Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
- Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
- Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
- Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
- Let the pan cool for a minutes before you make the sauce.
- When pan has cooled somewhat, return it to medium heat.
- Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
- Add wine and simmer until reduced by half, another 1-2 minutes.
- Add the herbs and lemon zest.
- Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
- Return the scallops and any accumulated juices to the pan.
- Gently roll the scallops in the sauce to warm them through.
- Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
SCALLOPS WITH HERBED BROWN BUTTER
Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.
Provided by Dawn Perry
Categories Herb Shellfish Quick & Easy Dinner Seafood Scallop Butter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.
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.
SEARED SCALLOPS WITH HERB BUTTER SAUCE AND ORZO
Scallops are one of my favorite food items of all time. I just love their slight sweetness and incredibly smooth and firm yet delicate texture.
Provided by Tessa Arias
Categories Main Course
Time 20m
Number Of Ingredients 16
Steps:
- Prepare the orzo according to the package directions. Drain the orzo and return to the pan. Stir in the parsley, chives, olive oil, lemon juice and a pinch of salt. Keep warm.
- Sprinkle the scallops evenly with salt and pepper. Add 1 teaspoon of the butter and the olive oil to a 12 to 14-inch sauté pan on high heat. 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. Remove the scallops from the pan and keep warm.
- Add the shallots to the pan and sauté for about 1 minute, stirring frequently. Pour the wine into the pan and scrape up any browned bits on the bottom of the pan with a wooden spoon. Add the vinegar and cook for 3 minutes, or until the liquid reduces to about 1 tablespoon. Reduce heat to low and add the remaining 3 tablespoons butter, 1 cube at a time, whisking after each addition until the butter is fully incorporated. Stir in the parsley, chives, thyme, and salt and pepper to taste. Serve scallops with sauce and orzo.
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
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
SEARED SCALLOPS WITH GINGER-THYME PAN SAUCE
I saw this Ming Tai scallop recipe prepared on the Today show and I just had to try it. The pan seared scallops were definitely flavorful. These scallops were prepared for a dinner with great results.
Provided by CarolAT
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Have a saute pan over medium-hihg heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden brown. Set aside.
- In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season with salt and pepper.
- Deglaze the pan with wine and add thyme and stock. Simmer and reduce by half.
- Whisk in butter, check for seasoning and adjust. Plate the scallops and sauce.
Nutrition Facts : Calories 138.9, Fat 6.9, SaturatedFat 3.9, Cholesterol 27, Sodium 196.6, Carbohydrate 8.8, Fiber 1, Sugar 2.4, Protein 7.3
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
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
PAN-SEARED SEA SCALLOPS IN HERB BUTTER WINE SAUCE
If you love seafood, this is for you! Plump, juicy, pan-seared sea scallops are one of my personal favorites. These are great served as an appetizer or as a main course with a green salad and a baked potato. If at all possible, use fresh scallops that haven't been treated with an artificial moisture preservative. If not, you may use thawed, previously-frozen sea scallops, just be sure to choose the kind without any other ingredient listed on the package. As for the sauce, less is more because you want to let the flavor of the scallops shine. Add a pinch of fleur de sel to finish, if desired.
Provided by Teresa G. @sokygal
Categories Seafood Appetizers
Number Of Ingredients 13
Steps:
- Using a fork or electric mixer, beat one stick of butter until fluffy.
- Add remaining herb butter ingredients (shallots, zest, thyme, parsley and wine.) Mix well and set aside.
- Pat scallops dry with paper towels and lightly season with salt.
- In a large skillet (I usually use nonstick), over medium-high heat, melt 1 1/2 tablespoons butter and add oil.
- Place 1/3 to 1/2 of the scallops in hot skillet (sear in 2 or 3 batches, don't overcrowd) and cook for 2 minutes (approximately) on each side, until lightly browned on each side and slightly opaque in the center. (Be sure to watch the heat! Better undercooked than overcooked!)
- Remove to a warm plate and repeat searing until all scallops are cooked, adding a bit of extra oil as needed.
- Reduce heat to medium and add 1/2 cup dry white wine to skillet to deglaze; simmer for 1-2 minutes.
- Remove from heat and add half of the herb butter; stir until melted and combined; drain off, and into skillet, any juices that have accumulated on the plate of cooked scallops and return skillet to medium heat for 30 seconds. Taste for seasoning.
- Pour a small amount of sauce on plate and arrange scallops on top. Garnish with chopped parsley or chives. Serve immediately.
- Cover and refrigerate remaining unused herb butter.
- Note: If you don't have shallots, use chives. No zest? Leave it out. No lemon thyme? Use a pinch of dried thyme or leave it out. It will be fine.
PAN-SEARED SCALLOPS WITH HERB BUTTER SAUCE
This dish is so easy to make, but tastes like you slaved away in the kitchen for hours. This scallop dish makes an excellent main course served over fettuccine with some asparagus on the side.... however you serve it, it is sure to be a hit!!! So, If you're looking for a dish that's as easy as it is romantic, look no further!
Provided by InspirationsFC
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse scallops under cold water. Pat the scallops dry with paper towels; surface moisture prevents browning.
- Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them aside. Let the pan cool for a minute before you make the sauce.
- Return the pan to medium heat. Add half of the butter (1 1/2 tbsp.) and the leeks; sauté until the leeks begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any gathered juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
- Serve and Enjoy!
More about "seared scallops with herb butter sauce food"
SEARED SCALLOPS AND HERB BUTTER SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (26)Calories 382 per servingServings 4
- Prepare orzo according to package directions, omitting salt and fat. Drain. Return to pan; stir in 1 tablespoon parsley, 1 tablespoon chives, olive oil, and 1/8 teaspoon salt. Keep warm.
- Heat a large cast-iron skillet over medium-high heat. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper; coat scallops with cooking spray. Add scallops to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
- Combine wine, shallots, and vinegar in a saucepan; bring to a boil. Cook 5 minutes or until liquid reduces to 1 tablespoon. Reduce heat to low. Add butter cubes, 1 at a time, whisking after each addition until butter is fully incorporated. Stir in 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Serve scallops with sauce and orzo.
PAN SEARED SCALLOPS WITH LEMON BUTTER RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
4.7/5 (7)Total Time 15 minsCategory DinnerCalories 282 per serving
- Pat scallops dry and season with salt and pepper. Mince the parsley and garlic and set aside. Add the olive oil to a 12 inch cast iron skillet and bring to high heat.
- Once skillet is hot, add the scallops to the pan and sear for 2 minutes per side or until golden brown on the top and bottom.
- Remove scallops from the skillet and set aside. Add the butter, garlic, lemon and fresh parsley to the skillet, stirring occasionally until fully melted.
- Return the scallops to the skillet and cook for an additional minute per side. Place on a serving dish and drizzle with extra lemon butter sauce as desired. Sprinkle with a pinch of leftover fresh herbs and serve immediately.
SEARED SCALLOPS WITH BUTTER AND OLIVE OIL - HEALTHY ...
From healthyrecipesblogs.com
5/5 (97)Calories 155 per servingCategory Appetizer
- Rinse the scallops and pat them dry with paper towels. Sprinkle them with kosher salt, pepper and garlic powder.
- Heat the butter and olive oil in a large (14-inch), heavy bottomed skillet, over medium-high heat, about 3 minutes.
- Sear the scallops about 3 minutes on each side. You want a nice brown crust on both sides, and you want the internal temperature, as measured by an instant-read thermometer (make sure it doesn't touch the skillet) to reach 115 degrees F. When fully cooked, the inside should be white and moist. Serve immediately.
VIDEO RECIPE: SEARED SCALLOPS - HOW-TO VIDEO - FINECOOKING
From finecooking.com
PAN SEARED SCALLOPS IN CHARDONNAY BUTTER SAUCE - THE FOOD BLOG
From thefoodblog.net
5/5 (10)Total Time 15 minsCategory Main CourseCalories 178 per serving
- Turn heat down to medium-high. Add scallops to the skillet, being careful not to crowd them. (may need to be done in two batches)
PAN SEARED SEA SCALLOPS RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 5Total Time 15 minsCategory MainCalories 262 per serving
- In a stand mixer with the paddle attachment whip the together the 2 sticks of butter for 4-6 minutes on medium to high speed until it is light and fluffy.
- Add in the garlic, shallot, lemon juice, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
- Remove the foot of the scallops, pat dry with paper towels, and season the scallops on both sides with salt and pepper.
GARLIC HERB SEARED SCALLOPS - RASA MALAYSIA
From rasamalaysia.com
4.8/5 (5)Total Time 15 minsCategory American RecipesCalories 398 per serving
- In a sauce pan, heat the butter and add the garlic, saute until aromatic before adding the heavy cream and white wine. Simmer on low heat until it reduces. Add salt and turn off the heat.
- Season the scallops with salt and pepper. Heat up a skillet on medium heat, add the olive oil. Pan-sear the scallops for 1-2 minutes on each side until nicely browned and inside cooked through.
- Transfer the scallops on a serving platter, spoon over the sauce and garnish with the parsley. Serve immediately.
PAN SEARED SEA SCALLOPS DRIZZLED WITH HERB BUTTER - MAKE ...
From makeyourmeals.com
Servings 4Estimated Reading Time 4 minsCategory Main Dish
- In a medium size bowl whisk together the remaining butter, garlic, shallot, lemon zest, lemon juice, parsley, thyme, chives, and salt and pepper until well combined and set aside.
- Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
PAN-SEARED SEA SCALLOPS IN HERB BUTTER WINE SAUCE | RECIPE ...
From pinterest.com
5/5 (2)Estimated Reading Time 1 minServings 2
RECIPE: SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE ...
From finecooking.com
4.9/5 (42)Category Main CourseServings 2-3Calories 346 per serving
SEARED SCALLOPS WITH HERB BUTTER PAN SAUCE - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Appetizers
SEARED SCALLOPS WITH CLASSIC HERB BUTTER SAUCE - SOUTH ...
From sun-sentinel.com
Estimated Reading Time 2 mins
EASY PAN-SEARED SCALLOPS WITH HERB-BUTTER SAUCE - 12 TOMATOES
From 12tomatoes.com
Estimated Reading Time 2 mins
PAN SEARED SCALLOPS WHITE WINE - ALL INFORMATION ABOUT ...
From therecipes.info
SEARED SCALLOPS WITH HERB BUTTER SAUCE RECIPES
From tfrecipes.com
SCALLOPS WITH HERBED BROWN BUTTER RECIPES
From tfrecipes.com
SEARED SCALLOPS WITH CURRY BROWN BUTTER RECIPE - FOOD NEWS
From foodnewsnews.com
PAN SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE RECIPES
From tfrecipes.com
PAN-SEARED SEA SCALLOPS WITH HERB BUTTER SAUCE RECIPE ...
From pinterest.com
SCALLOPS WITH CORIANDER BUTTER SAUCE RECIPES
From tfrecipes.com
PAN SEARED SCALLOPS WITH LEMON BUTTER SAUCE - NORTH COAST ...
From northcoastseafoods.com
PERFECTLY SEARED SCALLOPS - HOW-TO - FINECOOKING
From finecooking.com
[HOMEMADE] SEARED SCALLOPS IN LEMON/HERB BUTTER SAUCE : FOOD
From reddit.com
MILK.ORG | BUTTER SEARED SCALLOPS WITH APPLE SAUCE & POTATOES
From new.milk.org
PAN SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE
From bigoven.com
SEARED SCALLOPS WITH CITRUS HERB SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SEARED SCALLOPS BROWN BUTTER SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
SEARED SCALLOPS IN BUTTER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SEARED SCALLOPS RECIPE WITH LEMON HERB BUTTER | NORTH ...
SEARED SCALLOPS WITH HERB BUTTER PAN SAUCE - ALL ...
From therecipes.info
PAN-SEARED SCALLOPS WITH HERB BUTTER SAUCE | SAVVY COMPANY
From savvycompany.ca
SEARED SCALLOPS AND HERB BUTTER SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SEARED SCALLOPS WITH HERB BUTTER SAUCE RECIPES ALL YOU ...
From stevehacks.com
PAN-SEARED SEA SCALLOPS WITH FRESH HERB SAUCE
From bigoven.com
SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE | RECIPES SQUARED
From recipessquared.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