Scallops Harborside Style Recipes

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SEARED SCALLOPS



Seared Scallops image

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

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

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.

SAUTéED SCALLOPS



Sautéed Scallops image

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

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

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

SCALLOPS-HARBORSIDE STYLE



Scallops-Harborside Style image

This is a very basic recipe for broiled scallops that came from "Jimmy's Harborside Restaurant" in Boston years ago. Quick and easy to prepare. Serve with rice pilaf or couscous and spinach or "something green." Makes a pretty plate and is delicious. You could substitute shrimp for the scallops.

Provided by Alan in SW Florida

Categories     Broil/Grill

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb fresh bay scallops (frozen are fine if fresh are not available) or 1 lb sea scallops (frozen are fine if fresh are not available)
4 tablespoons butter, melted
2 tablespoons dry sherry
1/3 cup soft cracker crumbs or 1/3 cup breadcrumbs
1 dash garlic salt
1/8 teaspoon paprika
1/8 teaspoon dry mustard (optional)
lemon wedge

Steps:

  • Preheat broiler. Place rack 4 to 5 inches from heat source.
  • If you are using large sea scallops, slice horizontally through center.
  • Add sherry to the melted butter. Put 2 tablespoons of the butter/sherry mixture in shallow baking pan and arrange scallops in single layer.
  • Combine crumbs and seasonings and sprinkle over the scallops. Drizzle remaining butter/sherry mixture over the scallops.
  • Broil about 5 to 7 minutes.
  • Serve hot with lemon wedges.
  • Serves 3 or 4 as a main course, 6 to 8 as an appetizer.

Nutrition Facts : Calories 269.8, Fat 12.6, SaturatedFat 7.4, Cholesterol 68, Sodium 269.4, Carbohydrate 11.5, Fiber 0.3, Sugar 0.3, Protein 20.1

BROILED SCALLOPS



Broiled Scallops image

Make and share this Broiled Scallops recipe from Food.com.

Provided by KittyKitty

Categories     Very Low Carbs

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 6

1 3/4 cups vegetable oil
1/4 cup catsup
1 small garlic clove, minced
1 teaspoon salt
1 teaspoon paprika
2 lbs fresh sea scallops

Steps:

  • Combine first 5 ingredients in a large shallow dish; stir well. Add scallops, and refrigerate at least 2 hours.
  • Remove scallops from marinade, place in a 15x10 inch jellyroll pan. Pour enough marinade over scallops to coat, but cover( about 1 cup).
  • Broil 2 minutes; turn scallops over, and broi 2 minutes until done. Serve hot.

Nutrition Facts : Calories 1059.8, Fat 97.2, SaturatedFat 12.6, Cholesterol 74.8, Sodium 1113.7, Carbohydrate 9.7, Fiber 0.3, Sugar 3.5, Protein 38.4

BROILED SCALLOPS



Broiled Scallops image

Make and share this Broiled Scallops recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 21m

Yield 10 scallops, 2 serving(s)

Number Of Ingredients 8

10 scallops
1 tablespoon unsalted butter or 1 tablespoon margarine
1 tablespoon olive oil
1 dash garlic powder
1 dash onion powder
1 dash paprika
chives
parsley

Steps:

  • Put the scallops onto a container for the broiler.
  • Add butter/margarine and olive oil.
  • Sprinkle spices onto the scallops.
  • Place a few inches away from broiler fire.
  • Broil for 12 minutes.
  • Turn the scallops over and broil for another 4 minutes.
  • Serve as an appetizer or as part of a main course.

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