SEARED PAN-FRIED LIMED SCALLOPS WITH BACON, CHIVES AND CHERVIL
This is a truly delicious and such an elegant starter OR luncheon dish; the dressing can be prepared in advance, as can the bacon. Then, it's just a last minute assembly job whilst the scallops are being cooked - they only need about 2 minutes each side in a very hot pan. If you cannot get hold of fresh chervil, which has such a delicate flavour, don't bother using dried chervil, it tastes like grass!!! However, you can use some very finely chopped parsley OR a parsley and fennel mix instead. If you are watching your fat intake, substitute the streaky bacon for lean ham, but still crisp it up, as it is the crunchy texture that makes this dish so lovely.
Provided by French Tart
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- First, make the dressing - this can be made up to one day in advance.
- Mix the walnut vinegar, olive or sunflower oil, honey & Dijon mustard together in a jar. Add salt & freshly ground black pepper to taste. Seal and set to one side.
- About 1 hour before you want to serve the scallops, wash them, pat them dry, and then leave them to marinate in the zest and juice of the lime. Mix them around, ensuring that they all get a coating of the lime.
- Then, cook the streaky bacon in a large frying pan until very crispy and well coloured. Set the one side.
- When you wish to serve the salad, arrange all the leaves into attractive individual salad bowls or plates.
- In a large frying pan or skillet, add a mere dash of olive oil to grease the pan and set it over a very high heat. As soon as the frying pan is very hot, add the scallops - watch them VERY closely, they need about 2 minutes EACH side depending on the size and thickness of them - you must NOT overcook them!
- When they have been seared & cooked both sides, take them out of the frying pan & arrange them over the top of the salad leaves. (Six scallops per person for a main meal and four per person for a starter.).
- Pour the dressing over the top and then crumble the bacon over - keeping fairly large pieces. (Three rashers per person for a main meal and 2 rashers per person for a starter.).
- Finally, liberally sprinkle the chopped chervil and chives over the top of the salad; garnish with cherry tomatoes & a slice of lime if you wish.
Nutrition Facts : Calories 470.5, Fat 38.1, SaturatedFat 11.2, Cholesterol 75.9, Sodium 739.9, Carbohydrate 7.9, Fiber 0.1, Sugar 4.6, Protein 23.2
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
Learn how to sear scallops in just 10 minutes! This EASY pan fried sea scallops recipe has a perfect golden crust and savory garlic butter sauce.
Provided by Maya Krampf
Categories Main Course
Time 10m
Number Of Ingredients 9
Steps:
- In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
- Pat the scallops dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
- Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
- Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.
Nutrition Facts : Calories 166 kcal, Carbohydrate 2.1 g, Protein 17.3 g, Fat 10.2 g, SaturatedFat 4.1 g, TransFat 0.2 g, Cholesterol 15.1 mg, Sodium 632.1 mg, Fiber 0.3 g, Sugar 0.3 g, ServingSize 1 serving
PAN-SEARED SCALLOPS WITH LEMON BUTTER
Pan-seared scallops make a restaurant-worthy meal, and they're easy to make at home.
Provided by Jennifer Segal
Categories Dinner
Time 15m
Yield 12 to 16 scallops
Number Of Ingredients 6
Steps:
- Remove the tiny, tough side muscle where sand can hide and rinse the scallops if necessary (some scallops are sold with the muscle already removed). Dry the scallops very well with a paper towel, as moisture can impede browning.
- Heat a large cast iron pan or thick-bottom nonstick sauté pan over medium-high heat until very hot. (Heat two pans if necessary to keep scallops from crowding.) Add the olive oil and ½ tablespoon of the butter, and swirl to coat the pan. Place the scallops in the pan and season with ⅛ teaspoon salt and ⅛ teaspoon pepper. Sear on the first side, without touching or flipping, for about 3 minutes, or until golden. Using tongs, turn the scallops over, season with the remaining ⅛ teaspoon salt and ⅛ teaspoon pepper, and sear for another 1 to 2 minutes, until the scallops are just cooked through.
- Move the scallops to a plate. Remove the pan from the heat and add the remaining 3½ tablespoons butter to the skillet. As the butter is melting, add the lemon juice and swirl the pan a few times, scraping up any browned bits with a wooden spoon.
- Add the scallops back in the skillet, baste with the sauce to warm, and then divide onto 4 plates, using all the sauce. Garnish with lemon wedges, if desired.
- Note: When purchasing scallops, look for the "dry" or "dry-packed" variety. Some scallops on the market are dipped in a solution to extend shelf life. The scallops end up absorbing the water in the solution, increasing the price and causing the scallops to leak moisture when cooked (which will keep them from developing a beautifully caramelized exterior). Quality seafood markets typically carry dry scallops but don't usually label them; if you're uncertain of what to buy, ask your fishmonger.
- Variation: For even more flavor, you can brown the butter to make a brown butter lemon sauce. Before cooking the scallops, start the sauce by adding 3½ tablespoons of the butter to a small, thick-bottomed saucepan. Bring to a boil, and then simmer on medium heat for 3 to 4 minutes. You will notice foaming and then milk particles will begin to drop to the bottom. When the butter turns golden and starts to smell nutty, it's done. Set aside for a minute or two. Strain through the finest strainer you have to remove the brown bits. (It's called "brown butter," but a key to browning butter is to remove when it is golden, before it paradoxically turns brown and burns.) Set the strained butter aside and proceed with the recipe, adding the browned butter to the pan after cooking the scallops.
Nutrition Facts : ServingSize 4 scallops, Calories 202, Fat 15 g, Carbohydrate 4 g, Protein 12 g, SaturatedFat 8 g, Sugar 0 g, Fiber 0 g, Sodium 394 mg, Cholesterol 55 mg
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.
SEARED SCALLOPS WITH BACON
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
- Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
- Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.
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.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
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.
PAN-FRIED SCALLOPS
For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander
Provided by Jo Pratt
Categories Dinner, Lunch, Side dish, Starter
Time 15m
Yield Serves 2 as a starter
Number Of Ingredients 7
Steps:
- Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
- Finish off with roughly chopped coriander and salt and pepper. Serve straight away.
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