PAN-SEARED SCALLOPS WITH HERB BUTTER SAUCE
This dish is so easy to make, but tastes like you slaved away in the kitchen for hours. This scallop dish makes an excellent main course served over fettuccine with some asparagus on the side.... however you serve it, it is sure to be a hit!!! So, If you're looking for a dish that's as easy as it is romantic, look no further!
Provided by InspirationsFC
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse scallops under cold water. Pat the scallops dry with paper towels; surface moisture prevents browning.
- Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 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 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them aside. Let the pan cool for a minute before you make the sauce.
- Return the pan to medium heat. Add half of the butter (1 1/2 tbsp.) and the leeks; sauté until the leeks begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any gathered 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.
- Serve and Enjoy!
SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Quick & Easy Seafood Shellfish Scallop Chive Capers Lemon
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
- Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
- Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
SEARED SCALLOPS WITH HERB BUTTER SAUCE
Make and share this Seared Scallops With Herb Butter Sauce recipe from Food.com.
Provided by KathyP53
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
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.
More about "scallops with herbed brown butter recipes"
BROWN BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
BAKED SCALLOPS WITH HERBED BUTTER — EVERYDAY GOURMET
From everydaygourmet.tv
SCALLOPS WITH HERBED BROWN BUTTER RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MICHAEL SYMON ON INSTAGRAM: "HOW TO COOK SCALLOPS… A GREAT …
From instagram.com
SCALLOPS WITH HERBED BROWN BUTTER - THE LOCAL CATCH
From thelocalcatch.com
RECIPE: SCALLOPS IN HERBED BROWN BUTTER - DAVE THE WINE MERCHANT
From davethewinemerchant.com
HERBED BROWN BUTTER SCALLOPS - RELUCTANT ENTERTAINER
From reluctantentertainer.com
SCALLOPS WITH HERBED BROWN BUTTER | FLORIDA GIRL COOKS
From floridagirlcooks.com
SEARED SCALLOPS WITH BROWN BUTTER CAPER SAUCE - SIMPLY RECIPES
From simplyrecipes.com
GARLIC BUTTER HERB SCALLOPS | THE RECIPE CRITIC
From therecipecritic.com
HERBED GARLIC BUTTER SCALLOPS WITH LEMONY FETA DRESSING.
From halfbakedharvest.com
ROASTED BAY SCALLOPS WITH BROWN BUTTER AND SHALLOTS RECIPE - EPICURIOUS
From epicurious.com
SEARED SCALLOPS IN BROWN BUTTER - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
SCALLOPS WITH HERBED BROWN BUTTER - FROMJUDYSKITCHEN.COM
From fromjudyskitchen.com
HERB BROWN BUTTER SCALLOPS WITH CHAMPAGNE RISOTTO. - HOW SWEET EATS
From howsweeteats.com
SCALLOPS WITH HERBED BROWN BUTTER - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
SCALLOPS WITH HERBED BROWN BUTTER RECIPE - WHISK
From my.whisk.com
QUICK SEARED SCALLOPS WITH REMOULADE RECIPE | EPICURIOUS
From epicurious.com
MAKE PERFECT SOUS VIDE SCALLOPS WITH HERBED BROWN BUTTER …
From dwellbymichelle.com
GARLIC BUTTER SCALLOPS - AVERIE COOKS
From averiecooks.com
BROWN BUTTER SCALLOPS WITH CORN, BACON, AND AVOCADO SALAD.
From halfbakedharvest.com
THESE SAGE RECIPES PROVE THE HERB IS FOR MORE THAN JUST TURKEY
From washingtonpost.com
SCALLOPS WITH HERBED BROWN BUTTER RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love