LEMON SAUTEED SCALLOPS
Make and share this Lemon Sauteed Scallops recipe from Food.com.
Provided by Parsley
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt butter.
- Add the garlic and scallops and saute over med-high heat for about 4 to 5 minutes, or until firm and opaque (depends on size of your scallops -- could be more time or less).
- Reduce heat; stir in all remaining ingredients and stir/sautee for about 1 more minute.
- Serve.
SEARED BROWN BUTTER LEMON SCALLOPS
Decadent and easy to make! Delicious and perfect for an elegant dinner at home.
Provided by Kristine
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 150°.
- Rinse scallops and pat dry.
- Season scallops with salt and pepper.
- Heat cast iron skillet on medium high heat for 2 minutes.
- Add 1 tablespoon butter in cast iron skillet to melt.
- Add scallops to skillet in a single layer into skillet.
- Cook for 5-6 minutes on each side until golden brown.
- Cut the lemon in half and sear in the skillet for 2 minutes. This will create a nice flavor to the lemon juice that you will use later.
- Remove scallops from skillet, place in on baking dish, and place in oven to keep warm.
- Reduce heat to low-medium heat.
- Add 1 tablespoon butter and garlic to skillet. Cook about 1 minute until butter is melted. Stir in lemon juice and add salt & pepper.
- Pour lemon butter sauce over scallops and garnish with parsley.
WW GARLICKY LEMON SCALLOPS 4-POINTS
From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. I like to serve this with recipe #272832.
Provided by teresas
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the oil.
- In a medium bowl, toss the scallops with the flour and salt.
- Transfer the scallops to the skillet; add the garlic, scallions, and sage.
- Saute' until the scallops are just opaque, 3-4 minutes.
- Stir in the lemon juice and parsley; remove from the heat and serve at once.
Nutrition Facts : Calories 150.6, Fat 4.2, SaturatedFat 0.7, Cholesterol 34.1, Sodium 704.9, Carbohydrate 9.6, Fiber 0.4, Sugar 0.5, Protein 17.9
LEMON SCALLOPS WITH AMONTILLADO SHERRY
Make and share this Lemon Scallops With Amontillado Sherry recipe from Food.com.
Provided by Outta Here
Categories Spanish
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over medium heat. Saute the garlic until soft.
- Mix together flour, salt and pepper and lightly dust the scallops with mixture. Add scallops to garlic and saute 2 minutes without stirring. Sprinkle with lemon zest and turn scallops over and cook another 3 minutes, until just opaque.
- Dissolve brown sugar in sherry and add to pan. Remove scallops with slotted spoon to a heated serving plate.
- Deglaze pan with lemon juice, reducing liquid by half. Drizzle over scallops.
Nutrition Facts : Calories 405.2, Fat 15, SaturatedFat 2.2, Cholesterol 54.6, Sodium 971, Carbohydrate 35.4, Fiber 1.7, Sugar 1.4, Protein 31.2
LEMON VEAL SCALLOPS
Make and share this Lemon Veal Scallops recipe from Food.com.
Provided by lazyme
Categories Veal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250ºF.
- Heat half of butter in nonstick frying pan.
- When hot, add half of veal; cook 2 minutes each side over high heat.
- Set aside.
- Repeat procedure for remaining veal.
- Keep hot in oven.
- Add lemon juice to frying pan; cook 1 minute over high heat.
- Add cream and parsley; stir and continue cooking 3 to 4 minutes over high heat.
- Replace veal in frying pan and sprinkle with paprika.
- Cook 1 minute to reheat veal.
Nutrition Facts : Calories 387.3, Fat 41.7, SaturatedFat 26, Cholesterol 145.2, Sodium 95.4, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 2
SCALLOPS WITH GARLIC BREAD CRUMBS-WEIGHT WATCHERS
From the Weight Watcher's in 20 Minutes Cookbook. As I am trying to get back to weight,eat healthy, and make foods family will enjoy I came across this cookbook and the recipes are very simple, 20 minute meals, and easy to keep on track with. This is a super delightful recipe in 3 steps. and less than 10 minutes! WW pts.4 Serving size 5 scallops
Provided by Chef1MOM-Connie
Categories Healthy
Time 8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Spray the rack of a broiler pan with nonstick spray and preheat the broiler.
- Combine all ingredients except scallops in a large bowl then add the scallops and toss to cover.
- Place the scallops on the broiler rack in a single layer and lightly spray with nonstick spray. Broil 4 inches from the heat until golden brown, about 4 min., (do NOT turn).
JAPANESE STEAK HOUSE SCALLOPS
The secret to perfectly browned scallops is to pat them dry before sautéing. Try this recipe with shrimp instead of scallops, or a combination of the two.
Categories Dinner
Time 39m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer. Cook until bottoms are browned, about 2 minutes. Flip and cook until bottoms are browned and scallops are just cooked through, about 2 to 3 minutes more. Remove to a plate.
- Heat remaining teaspoon of oil in same skillet. Add onions and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onions are almost tender, about 2 minutes.
- Stir in ginger and garlic and stir-fry until fragrant, about 30 seconds. Stir in carrots, bean sprouts and any juices that have accumulated on scallop plate. Stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice.
- To serve, spoon 1 /2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with scallion and carrot.
Nutrition Facts : Calories 162 kcal
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