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.
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
PAN FRIED SEA SCALLOPS WITH LEMON BUTTER
Make and share this Pan Fried Sea Scallops With Lemon Butter recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, salt and pepper. Dredge scallops in flour mixture and shake off excess.
- In a large heavy skillet, melt 2 tablespoons butter over medium high heat. Add scallops and cook, turning occasionally, until golden brown on the outside and opaque inside.
- Remove to a plate. Reduce heat to low. Add remaining butter and cook, stirring up brown bits until melted, about 1 minute.
- Whisk in lemon juice and parsley. Spoon over scallops and garnish with lemon wedges.
PAN-SEARED SCALLOPS WITH LEMON BUTTER
Pan-seared scallops make a restaurant-worthy meal, and they're easy to make at home.
Provided by Jennifer Segal
Categories Dinner
Time 15m
Yield 12 to 16 scallops
Number Of Ingredients 6
Steps:
- Remove the tiny, tough side muscle where sand can hide and rinse the scallops if necessary (some scallops are sold with the muscle already removed). Dry the scallops very well with a paper towel, as moisture can impede browning.
- Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium-high heat until very hot. (Heat two pans if necessary to keep scallops from crowding.) Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan. Place the scallops in the pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over, season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper, and sear for another 1 to 2 minutes, until the scallops are just cooked through.
- Move the scallops to a plate. Remove the pan from the heat and add the remaining 3½ tablespoons butter to the skillet. As the butter is melting, add the lemon juice and swirl the pan a few times, scraping up any browned bits with a wooden spoon.
- Add the scallops back in the skillet, baste with the sauce to warm, and then divide onto 4 plates, using all the sauce. Garnish with lemon wedges, if desired.
- Note: When purchasing scallops, look for the "dry" or "dry-packed" variety. Some scallops on the market are dipped in a solution to extend shelf life. The scallops end up absorbing the water in the solution, increasing the price and causing the scallops to leak moisture when cooked (which will keep them from developing a beautifully caramelized exterior). Quality seafood markets typically carry dry scallops but don't usually label them; if you're uncertain of what to buy, ask your fishmonger.
- Variation: For even more flavor, you can brown the butter to make a brown butter lemon sauce. Before cooking the scallops, start the sauce by adding 3½ tablespoons of the butter to a small, thick-bottomed saucepan. Bring to a boil, and then simmer on medium heat for 3 to 4 minutes. You will notice foaming and then milk particles will begin to drop to the bottom. When the butter turns golden and starts to smell nutty, it's done. Set aside for a minute or two. Strain through the finest strainer you have to remove the brown bits. (It's called "brown butter," but a key to browning butter is to remove when it is golden, before it paradoxically turns brown and burns.) Set the strained butter aside and proceed with the recipe, adding the browned butter to the pan after cooking the scallops.
Nutrition Facts : ServingSize 4 scallops, Calories 202, Fat 15 g, Carbohydrate 4 g, Protein 12 g, SaturatedFat 8 g, Sugar 0 g, Fiber 0 g, Sodium 394 mg, Cholesterol 55 mg
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
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
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- If scallops are frozen, thaw in cold water. Pat dry with paper towels before cooking. Season scallops with salt and pepper.
- Over medium-high heat, heat oil in a large flat-bottom pan or cast iron skillet until sizzling, about 2-3 minutes.
- Place scallops in the hot pan (they should sizzle as soon as they touch the pan) in a single layer, leaving at least 1 inch in between each one. Sear undisturbed on one side for 2-3 minutes or until it’s golden brown underneath. Flip and sear the other side for 2-3 minutes, undisturbed.
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- After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
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