SEARED SCALLOPS
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
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 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
SAUTEED MUSHROOMS AND SCALLOPS
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!
Provided by Evelyn Chartres
Categories Seafood Shellfish Scallops
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
- Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g
SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC
Categories Shellfish
Number Of Ingredients 24
Steps:
- Beurre Blanc: Combine shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add cream. Begin adding butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter added. Strain through a fine mesh strainer. Taste & adjust the seasoning with salt & pepper. If sauce is too acidic, add a bit of honey to balance flavor. Use only a small amount of honey so as not to make the sauce taste too sweet. Cover & keep warm until ready to serve. Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover bottom of the pan. Allow pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add mushrooms and begin to saute until mushrooms are cooked halfway. Add 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 herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust seasoning, if necessary. Cover and keep warm while you saute the scallops. Scallops: In bowl, toss 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 F oven until they reach the desired doneness. Serve with mushrooms & drizzle with buerre blanc sauce
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. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If 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. Add 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 saute until they are cooked halfway. Add the garlic and shallots to the pan and continue to saute. Stir continuously.When the mushrooms are just cooked through add the herbs to the pan and season with salt and pepper, to taste.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 oil/pan to preheat. Add the scallops to the pan carefully and saute to a deep golden brown color. Turn the scallops and brown. 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 SEA SCALLOPS WITH FRESH FAVA BEAN PUREE AND SHIITAKE MUSHROOMS
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 30m
Yield Eight servings
Number Of Ingredients 10
Steps:
- Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
- Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
- Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
- Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 23 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 1028 milligrams, Sugar 28 grams, TransFat 0 grams
SCALLOPS AND MUSHROOMS (PAN SEARED)
This is a DELICIOUS recipe that is EASY to make, and is also LOW CARB and LOW SUGAR for people that are DIABETIC. I usually serve my Bok Choy recipe with this as one of the side dishes.
Provided by Alan Leonetti
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
- When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
- Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
- Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
- Cover again and continue to sauté another 1 or 2 minutes.
- Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
- Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
- Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.
Nutrition Facts : Calories 494.9, Fat 35.9, SaturatedFat 22.1, Cholesterol 121.3, Sodium 1566.9, Carbohydrate 17.6, Fiber 2.8, Sugar 6.2, Protein 22
SEARED SCALLOPS WITH MUSHROOMS
Make and share this Seared Scallops With Mushrooms recipe from Food.com.
Provided by lazyme
Categories Swiss
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt 4 tablespoons butter in large nonstick skillet over medium-high heat.
- Add mushrooms; saute until golden brown, about 12 minutes.
- Season to taste with salt and pepper.
- Remove from heat.
- Cover with foil to keep warm.
- Heat oil in heavy large skillet over high heat.
- Sprinkle scallops with salt and pepper.
- Add to skillet and cook until just opaque in center, about 2 minutes per side.
- Transfer to plate.
- Tent with foil to keep warm.
- Add 1/2 cup water, lemon juice, soy sauce and curry to same skillet; bring to boil, scraping up any browned bits.
- Boil until reduced to 1/3 cup, about 2 minutes.
- Remove from heat.
- Add 6 tablespoons butter, 1 piece at a time, whisking just until melted and smooth.
- Season to taste with salt and pepper.
- Divide mushrooms among 4 plates.
- Top with scallops.
- Spoon sauce over.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 357.9, Fat 33, SaturatedFat 18.9, Cholesterol 87.1, Sodium 525, Carbohydrate 7.8, Fiber 1.8, Sugar 3.6, Protein 11.7
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