Appetizer Of Pan Seared Nantucket Bay Scallops Recipes

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

APPETIZER OF PAN-SEARED NANTUCKET BAY SCALLOPS

Steps:

• Step One: The Brussels Sprouts Cut bottoms of sprouts off and remove individual leaves. Add a small amount of olive oil to a sauté pan and heat until smoking hot. Add and sauté together: * sprout leaves * shallot * garlic * salt and pepper to taste Sauté until leaves begin to wilt, and then add the sherry vinegar. Set aside and keep warm. Step Two: The Scallops Remove the abductor muscle and check for sand. Do not rinse. Add a small amount of olive oil to a non-stick sauté pan, and heat until smoking hot. Add scallops. Do not overcrowd pan or move scallops. Season with salt and pepper and brown on each side for 40 seconds. Step Three: Plating Arrange sprout leaves in the center of a large plate. Place 1/4 scallops on and around the sprouts. Drizzle basil and truffle oils over entire plate. Serve immediately.