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 CAPER SAUCE
Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.
Provided by Jessica Gavin
Categories Appetizer Dinner Main Course Side Dish
Time 28m
Number Of Ingredients 17
Steps:
- In a medium-sized bowl combine salt and 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, 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.
- Allow scallops to sit for 10 minutes at room temperature before cooking.
- In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
- Sprinkle scallops lightly with salt on both sides.
- Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
- Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
- Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
- When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
- In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
- Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
- Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
- Turn off heat and whisk in Dijon mustard.
- Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
- Taste sauce and season with salt and pepper as needed.
- Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.
Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 15 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 10263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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-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
PAN-SEARED SCALLOPS WITH LEMON SAUCE
Categories Dairy Bake Mother's Day Lemon Scallop Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
- Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
- Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
- What to drink:
- Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.
PAN-SEARED SCALLOPS WITH LEMON SAUCE
From Bon Appetit March 2007. In the UK, scallops come with the coral still attached, something I'm not used to, being American. This recipe does not call for the coral, but I used it anyway and it was rather good. One of our Zaar sisters (PhillyUKGirl) described them as 'silky and luxurious' and they definitely were! This recipe also calls for the scallops to be put into the oven. I did not do that step and just pan seared them. I have given the directions as written in the recipe, so you can do as you wish. The flavor of the lemon sauce is very subtle. It also calls for heavy cream but I used light cream as I didn't want a very thick sauce. The sauce can also be made 1 day ahead. Cover and refrigerate and bring to a simmer over medium heat before serving, whisking occasionally.
Provided by CulinaryQueen
Categories Savory
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Using a vegetable peeler, remove peel (yellow part only) from lemon in long strips.
- Squeeze 1 1/2 tablespoons of juice from lemon into a small bowl and set aside.
- Combine lemon peel, wine, shallots and garlic in heavy small saucepan. Boil until mixture is reduced to about 1/2 cup, about 15 minutes.
- Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes.
- Pour mixture through fine strainer and discard solids.
- Return sauce to pan and whisk in 1 1/2 tablespoons lemon juice and season with salt and pepper.
- Preheat oven to 200C/400°F Rinse scallops (remove coral and set aside if attached) and pat dry with paper towels.
- Toss scallops in bowl with salt and pepper.
- Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat.
- Working in batches, add scallops to skillet and sear until browned and almost opaque in center, about 1-2 minutes each. Add remaining butter and oil as needed.
- Transfer scallops to rimmed baking sheet and bake about 3 minutes.
- While scallops are baking, saute corals in same pan for 1-2 minutes, if using.
- Divide sauce among plates and arrange scallops and coral atop sauce and serve.
Nutrition Facts : Calories 607.5, Fat 39.5, SaturatedFat 21.5, Cholesterol 193.9, Sodium 428.2, Carbohydrate 12.7, Fiber 0.9, Sugar 0.7, Protein 40.3
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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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