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
The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.
Provided by Amanda Freitag
Categories main-dish
Yield makes 12 scallops (6 appetizer servings or 4 entree servings)
Number Of Ingredients 5
Steps:
- Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
- Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
- Flip the scallops and season the other side. This is important!
- Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
- Wait.
- Wait.
- Watch as the pan begins to smoke.
- Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
- After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
- When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.
SEARED SCALLOPS & SHRIMP OVER ANGEL HAIR PASTA
If you're looking for a delicious, fairly simple seared scallops and shrimp recipe look no further. The sauce that accompanies the seafood is divine. As the butter, wine and shallots cook down, it almost becomes creamy. The scallops and shrimp are cooked perfectly. Overall, this is delicious!
Provided by George Levinthal
Categories Seafood
Time 30m
Number Of Ingredients 16
Steps:
- 1. Put up a large, covered pot of water, about 2 quarts, on high to boil.
- 2. Clean the scallops and shrimp and pat dry. Season both sides with 1/2 tsp of the salt and the seafood seasoning and set aside for a few minutes
- 3. Melt 2 tbsp of butter in a small sauté pan or sauce pan over medium heat. Add the shallots and 1/4 tsp of the salt and cook for 2 to 3 minutes until they start to soften. Add the wine, turn the heat to medium low and simmer until ready.
- 4. In a separate sauté pan, melt 1 tbsp of butter over medium heat and add the mushrooms and a pinch (1/8 tsp) of salt. Cook until they start to soften, about 3 minutes and add the peas. Cook another 3 minutes. Drain the liquid and set aside
- 5. When the water is rapidly boiling, add all but 1/2 tsp of the salt to the boiling water and add the pasta. Cook for 2 minutes. Drain the pasta, pour out all but 1/2 cup of the water from your pasta pan, and return the pasta to the pot over low heat. Add 1 tbsp of butter, the remaining salt, the chopped garlic, the crushed red pepper flakes and 1/4 cup of chopped parsley and combine thoroughly. Stir in the mushrooms, capers and peas and keep warm.
- 6. In a hot sauté pan or cast iron skillet, add the oil. When the oil's shimmering, place the scallops in the pan. Depending on their size, cook for 2 to 2-1/2 minutes until is well seared, but not burnt. Turn the scallops over and then add the shrimp. Cook the shrimp for 1 minute on each side. During the last minute add 1 tablespoon of butter and baste the scallops and shrimp. Everything should be done at the same time. Remove from the heat to a warm plate.
- 7. During the last minute of cooking the scallops and shrimp, add the remaining tbsp of butter to the butter and wine sauce and let it melt.
- 8. Divide the pasta between two bowls, sprinkle on the lemon zest, arrange the scallops and shrimp on top of the pasta, divide the sauce between the 2 bowls, sprinkle on the remaining parsley and serve.
PAN SEARED SHRIMP AND SCALLOP SKEWERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large nonstick skillet over medium high to high heat.
- On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.
GRILLED SHRIMPS & SCALLOPS
We all love seafood at our house, especially scallops. I hope you enjoy this very special dish...these are my favourite seafood kebabs.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all marinade ingredients together.
- Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
- Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
- Thread the seafood and vegetables alternately on skewers.
- Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
- This is wonderful served with a simple noodle dish, steamed rice or a green salad.
Nutrition Facts : Calories 737.4, Fat 64.5, SaturatedFat 20.4, Cholesterol 101.7, Sodium 898, Carbohydrate 29.8, Fiber 2.1, Sugar 21.5, Protein 15
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
SEARED SHRIMP WITH CHARD, CHILES AND GINGER
Spicy sautéed chard with chiles and ginger is full of flavor, easy and pleasing with pretty much any protein. Here, it moves to the center of the plate with plump, seared shrimp. Any kind of chard can be used for this dish, but rainbow or red will be prettier than white-stemmed Swiss chard. That's because those stems go right into the pan along with the leaves. It's not only less wasteful, but the stems also add a pronounced, succulent texture to the mix.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
- In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
- Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 1210 milligrams, Sugar 5 grams, TransFat 0 grams
SEARED SCALLOPS & GRILLED TIGER SHRIMP NESTED IN A PHYLLO BASKET
Categories Shellfish
Number Of Ingredients 9
Steps:
- Grill the shrimp, scallops and asparagus. Wilt the spinach with lemon Juice, salt and pepper. Arrange spinach in phillo basekts. Add seafood and asparagus. Drizzle with pesto oil. Serve with garlic toast or similar cracker.
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