EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
SCALLOPS SAUTéED WITH GARLIC
Make and share this Scallops Sautéed With Garlic recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Dry scallops gently with paper towel.
- Heat oil in medium pan.
- Add butter.
- While butter melts, dredge each scallop in flour on both sides.
- When butter is starting to foam, add scallops to pan.
- Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.
- When both sides are browned slightly, add garlic.
- Lower heat a little.
- Season with salt and pepper as desired, and cook about 2 minutes more.
- Stir or shake the pan so the garlic is all around the scallops.
- Serve.
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
SEA SCALLOPS SAUTEED WITH SCALLIONS
Make and share this Sea Scallops Sauteed With Scallions recipe from Food.com.
Provided by Oolala
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- On a plate, combine flour, salt, and pepper.
- Dredge scallops in the flour mixture.
- In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
- Remove scallops with slotted spoon and place on a warmed serving dish.
- Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
- Remove with a slotted spoon and sprinkle over the scallops; keep warm.
- Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
- Pour the sauce over the scallops and sprinkle with the herbs.
- Serve immediately with fresh lemon wedges.
SAUTEED SCALLOPS WITH PARSLEY AND GARLIC
Make and share this Sauteed Scallops With Parsley and Garlic recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
- Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
- Wipe pan clean with a paper towel.
- Add butter to pan; reduce heat, and cook until butter melts.
- Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
Nutrition Facts : Calories 152.4, Fat 11.3, SaturatedFat 4.4, Cholesterol 35.1, Sodium 285.4, Carbohydrate 2.2, Fiber 0.2, Sugar 0.1, Protein 10.3
SAUTEED SCALLOPS WITH GARLIC AND TOMATOES
Make and share this Sauteed Scallops With Garlic and Tomatoes recipe from Food.com.
Provided by Oolala
Categories Lemon
Time 13m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
- Roll scallops in flour.
- Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
- Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
- Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
- Serve with lemon wedges.
Nutrition Facts : Calories 661.7, Fat 40.6, SaturatedFat 14.3, Cholesterol 158.3, Sodium 685.5, Carbohydrate 14.1, Fiber 1.7, Sugar 2.6, Protein 58.9
SAUTéED SCALLOPS WITH GARLIC
You can make this with sea scallops or true bay scallops (which are rare and quite expensive); don't bother to try it with the tiny calicos, which are guaranteed to overcook and become rubbery. If you look at a sea scallop, you'll see a little stark-white hinge on one side; remove that if you have the time; it's much chewier than the rest of the meat. And if you're lucky enough to find scallops with their roe (it's red or beige; you'll know it when you see it), by all means use them here.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Put the oil and butter in a large nonstick skillet and turn the heat to medium-high; begin to dredge the scallops lightly in the flour. When the butter foam subsides, add the scallops swiftly but not all at once. Turn them individually, as they brown, allowing about 2 minutes per side. Season with salt and pepper as they cook.
- Once you have turned all the scallops, add the garlic and lower the heat a bit. Stir or, even better, shake the pan gently so the garlic cooks a bit and is distributed among the scallops. Garnish and serve.
- A venerable tradition: In step 1, use only 1 tablespoon butter or oil; in it, sauté about 1/4 cup bacon or pancetta over medium heat until crisp, 5 to 10 minutes; halfway through the cooking time, add 1/4 cup minced shallots. Quarter the scallops; do not dredge them in flour. Stir them into the bacon/shallot mixture and cook, stirring occasionally, for a couple of minutes, until stark white. Season to taste (omit the garlic), garnish, and serve.
- You can finish either the main recipe or the variation this way: Transfer the cooked scallops to a warm platter and turn the heat to high. Add 1 cup dry white wine (a really good one will not be wasted here) and cook, stirring and scraping the pan with a wooden spoon, until the wine is reduced by more than half and is syrupy and thick. Pour this over the cooked scallops, garnish, and serve.
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SAUTEED SCALLOPS WITH PARSLEY AND GARLIC RECIPE | MYRECIPES
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- Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.
- Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.
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