SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
- Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.
SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
- Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTéED SCALLOPS
Steps:
- Dredge the scallops in flour. Heat the butter and oil in a large heavy skillet over high heat, and when it is sizzling, shake the excess flour from the scallops and scatter them in the hot pan. Keep the heat high, and turn and move the scallops around frequently, giving the pan a shake now and then. Total cooking time should not be more than 3 minutes-or 4 for really large pieces. Season the scallops lightly with salt and several grindings of the pepper mill, and remove them to a warm plate. Lower the heat to moderate, and toss the shallot into the pan. Stir it around for about 30 seconds, splash in the wine, and let it reduce slightly. Pour this sauce over the scallops, scraping up every bit of pan juice with a spatula. Sprinkle the parsley on top.
- Variation
- Sometimes I wrap a band of prosciutto around the circumference of each scallop and secure it with a toothpick. These can be broiled, or sautéed as above. The sharp saltiness of the prosciutto, along with the briny taste of the scallops, creates a striking combination of flavors.
SEARED SESAME SCALLOPS
Yield Serves 2 as main a course
Number Of Ingredients 8
Steps:
- In a small bowl stir together sesame seeds, salt, and pepper. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Dip flat sides of each scallop in sesame mixture. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops on flat sides until sesame seeds are golden and scallops are just cooked through, about 4 minutes total.
- Serve scallops with couscous and lemon wedges.
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