Pan Seared Scallops With Maderia Wine Sauce Recipes

SEARED SCALLOPS WITH PAN SAUCE

Steps:

• Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
• Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
• Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
• Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
• Variation:
• Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
• Cooks' Notes
• Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
• Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
• Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
• Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.

PAN SEARED SCALLOPS RECIPE

Steps:

• Place the dry scallops in a shallow dish.
• Season them to taste, with salt and pepper.
• Sprinkle with cajun and paprika, use about half of the ⅛ teaspoon for each spice. We will use the other ⅛ teaspoon after they are flipped.
• Heat large pan over medium-high heat.
• Add 2 tablespoons of olive oil and 1 tablespoon of butter.
• Place the seasoned side of the scallops down in the pan.
• Sear them until they release easily from the pan, usually within 2 minutes, depending on the size of your scallops. As they are cooking, re-season the tops with the spices, salt, and pepper to taste.
• Flip them over, add the remaining tablespoon of butter and cook for about 1 minute until white, opaque and firm.
• Transfer to a warm dish and cover loosely with a piece of aluminum foil.
• Lower the heat to medium, add 1 tablespoon of olive oil. Add the garlic and the french shallots. Sautee for a couple of minutes until they begin to soften.
• Increase the heat to medium-high. Add 3 tablespoons of white wine and scrape the bottom of the pan with a wooden spoon.
• Keep stirring until the sauce thickens slightly. Add the chopped green onions and saute for a few more minutes.
• Turn the heat off, remove the pan from the heat and return the scallops back to the pan, basting them with the sauce.
• Transfer to a serving dish, garnish with chopped parsley and serve immediately.

SAVORY SEA SCALLOPS IN WHITE WINE SAUCE

Steps:

• Heat oil in heavy skillet over high heat.
• When oil begins to smoke add scallops.
• Sear each side for one minute or until each side is golden brown.
• Add 1/2 cup of wine and lower heat to medium.
• Simmer for 2 minutes.
• Remove scallops from pan.
• Add remaining wine and lemon juice,and garlic.
• Bring to a boil and reduce by half.
• Add butter, parsley and season with pepper.
• Place scallops on a plate and smother with sauce.
• Serve.

PAN-SEARED SCALLOPS WITH MADERIA WINE SAUCE

Steps:

• 1. Lightly coat the scallops in flour and shake off excess. Heat the olive oil in a pan until it begins to shimmer or smoke. 2. Sear scallops until the edges at the bottom begin to brown. Turn over and repeat being careful not to overcook. Note: nudging the scallops sideways in the pan after a minute of searing can help keep the crust intact. 3. As you're searing the scallops, brown the pancetta in a separate frying pan. When the pancetta starts to get brown, add the onion and the Shitake mushrooms. Slowly cook until the onions and mushrooms soften. 4. When done searing the scallops, get rid of the excess oil in the scallop pan, and add Madeira wine (off heat). Use a spatula to scrape the brown bits off the bottom of the pan (deglaze). 5. Add the pancetta, onions and mushrooms from the other pan. Add the cream and stir until the sauce thickens. Add salt and white pepper to taste. Pour the sauce over the scallops and serve.

SEARED SCALLOPS WITH HERB BUTTER SAUCE

Steps:

• Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
• Add 2 tablespoons olive oil and heat until quite hot.
• Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
• Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
• Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
• Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
• Let the pan cool for a minutes before you make the sauce.
• When pan has cooled somewhat, return it to medium heat.
• Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
• Add wine and simmer until reduced by half, another 1-2 minutes.
• Add the herbs and lemon zest.
• Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
• Return the scallops and any accumulated juices to the pan.
• Gently roll the scallops in the sauce to warm them through.
• Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.

PAN-SEARED LEMON AND GARLIC SCALLOPS

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.