Pan Seared Sea Scallops On Red Onion Marmalade Recipes

SEARED SEA SCALLOPS

Steps:

• In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
• In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
• Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
• Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
• Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

Steps:

• Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.
• Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.

PAN-SEARED SEA SCALLOPS ON RED ONION MARMALADE

Steps:

• Preheat oven to 250°F
• Pat scallops until dry and toss with 2 tablespoons oil, lemon peel, and ginger in medium bowl.
• Heat large nonstick skillet over medium-high heat.
• Add scallops; sprinkle with salt and pepper.
• Cook until brown and just opaque in center, about 3 minutes per side.
• Transfer scallops to small baking sheet; place in oven to keep warm.
• Add 3 tablespoons oil to drippings in same skillet; place over high heat.
• Add onions; sprinkle with salt and pepper.
• Cover and cook until brown, stirring occasionally, about 10 minutes.
• Add wine, vinegar, and sugar.
• Cook until onion marmalade is thick, stirring often, about 2 minutes.
• Season with salt and pepper.
• Spoon marmalade onto plates.
• Top with scallops and any juices, then chives.

PAN-SEARED SCALLOPS WITH LEMON

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.

SEARED SEA SCALLOPS

Steps:

• Heat the olive oil and butter in a large pan over medium-high heat.
• Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
• Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.

PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE

Steps:

• With a paper towel, thoroughly dry all sides of scallops.
• Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
• In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
• Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
• Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
• During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

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.