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.
SIMPLY SEARED SCALLOPS
Steps:
- Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
- Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
SEARED SCALLOPS WITH GLAZED BRUSSELS SPROUTS
The hidden gem in this meal for two is the bacon that starts it all off. It's crisped in a little olive oil, creating a nice pool of fat to cook both the scallops and the brussels sprouts. When searing scallops, the trick to a great crust and tender insides is to cook them mostly on the first side. A tangy mix of lime juice, maple syrup and Dijon is then splashed in to deglaze the pan, making it easy to scrape up the tasty bits stuck on the bottom. Cold butter is vigorously stirred into the glaze to transform it into a pan sauce. But, draped in that sour-sweet lime butter, it's the bacon that sings. Serve with a big green salad and crusty bread, or a light, brothy soup.
Provided by Eric Kim
Time 25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper.
- Add the bacon and olive oil to a large, cold skillet. Turn the heat to medium-high and cook, stirring occasionally, until the bacon is very crispy but not burned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain and carefully pour all but 2 tablespoons of the fat in the pan into a heatproof dish or jar. Place the pan back on the heat.
- Pat the scallops dry with a cloth or paper towel, and season with salt on all sides. Carefully place each scallop, flat side down, into the hot fat and cook, without touching, until nicely golden brown on the bottom, 2 to 3 minutes. Flip and cook briefly this time until very lightly golden, 30 seconds to 1 minute. Transfer to a plate.
- Add the brussels sprouts to the hot pan, making sure each one is turned cut side down. Season with salt and pepper and cook, still over medium-high and without touching, until brown and slightly charred on that one side, 2 to 3 minutes. Add more bacon fat as needed to keep the pan coated. Now gently shake the pan or stir with a spoon to stir-fry briefly, just a few seconds.
- When the brussels sprouts are charred on the cut sides and bright green on the rounded sides, transfer them to the plate with the scallops. In the now-empty pan, add the lime juice mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces by more than half and a spoon dragged through the pan leaves a naked trail in the lime glaze, 2 to 5 minutes. It should look sticky like melted candy.
- Remove the pan from the heat and return the scallops to the pan, tossing in the butter as well. Stir until the butter is fully melted and incorporated into the lime glaze. This residual heat should also finish heating your scallops. Add back the seared brussels sprouts and bacon and gently toss in the glaze. Garnish with the chives.
- Serve right from the pan if you'd like with a side of crusty bread or bowls of rice.
SEARED SCALLOPS WITH APRICOT GLAZE
Steps:
- In a large skillet add 2 tbsp butter and olive oil to the skillet. Get it smokin. Take the scallops and pat them dry. Season with salt and pepper
- Sear the scallops about 2 minutes per side or until a golden crust appears.
- To make the glaze. Add the apricot jam to a saucepan and add the remiaining butter and cook until butter & jam is melted
- Drizzle the sauce onto serving plate and top with scallops. Or you could plate the scallops and drizzle the sauce over top.
SEARED SEA SCALLOPS WITH SPICY CARROT COULIS
A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.
Provided by David Tanis
Categories seafood, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
- Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
- To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.
SEARED PEPPERED SCALLOPS WITH ORANGE-SOY GLAZE
Categories Fruit Juice Citrus Shellfish Sauté Quick & Easy Orange Scallop Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 3 tablespoons oil in large skillet over high heat. Sprinkle scallops with pepper blend and salt. Working in batches, add scallops to skillet in single layer; sauté until brown on outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate, leaving drippings in pan.
- Add garlic and remaining oil to drippings in skillet; stir 30 seconds. Add orange juice, soy sauce, and orange peel. Boil until sauce thickens to syrup, stirring frequently, about 2 minutes.
- Pour sauce over scallops and serve.
More about "seared scallops with apricot glaze recipes"
SEARED SCALLOPS WITH APRICOT-LIME SAUCE | COOKSTR.COM
From cookstr.com
Estimated Reading Time 1 min
- Season both sides of scallops with salt and black pepper. Heat oil in a large skillet over medium heat. Add scallops and cook 1 to 2 minutes per side, until golden brown.
- In a small bowl, whisk together apricot preserves, lime juice and soy sauce. Add mixture to scallops and bring to a simmer. Simmer 2 to 3 minutes until scallops are opaque and cooked through and sauce reduces and thickens.
SEARED SCALLOPS WITH APRICOT GLAZE - JETT'S KITCHEN
From jettskitchen.com
Cuisine AmericanCategory Appetizer, Main CourseServings 2Total Time 10 mins
- Remove scallops from packaging and place on a paper towel. Gently pat dry tops and sides of scallops.
- In a large non-stick skillet heat 2 Tablespoons of butter and olive oil on medium to medium high until butter has melted. Take care not to burn the butter.
- Place scallops in hot skillet, sprinkle tops with salt and sear or cook for two minutes without moving. Carefully flip scallops over, sprinkle tops with salt and continue cooking for 2-3 minutes. Do not allow the scallops to cook too long or they will become rubbery!
- While the scallops are cooking prepare the apricot glaze.In a small sauce pan over medium heat combine apricot jam and 1 Tablespoon butter. Stir until butter has melted and remove from heat.Drizzle a spoonful or two of the apricot glaze onto a plate and top with scallops.Serve immediately and enjoy!
SCALLOPS WITH APRICOT SAUCE • STEAMY KITCHEN RECIPES …
From steamykitchen.com
HONEY-GLAZED SCALLOPS - BAKER BY NATURE
From bakerbynature.com
SEARED SCALLOPS WITH HERBED APRICOT SAUCE - THE …
From washingtonpost.com
MOUTH-WATERING SEARED SCALLOP RECIPES FOR YOUR NEXT …
From foodnetwork.ca
BEST SEARED SCALLOPS RECIPE - HOW TO MAKE SEARED SCALLOPS - DELISH
From delish.com
SEARED SCALLOPS WITH POMEGRANATE GLAZE RECIPE - G-FREE …
From gfreefoodie.com
SEARED MUSHROOM & EGGPLANT “SCALLOPS” WITH PINEAPPLE-APRICOT …
From dole.com
SEARED SCALLOPS AND ARUGULA SALAD WITH APRICOT GLAZE
From wolfgourmet.ca
SEARED SCALLOPS AND ARUGULA SALAD WITH APRICOT GLAZE
From wolfgourmet.com
PAN-SEARED SCALLOPS WITH SESAME MISO GLAZE | LODGE CAST IRON
From lodgecastiron.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER | WHOLESOME YUM
From wholesomeyum.com
SEARED SCALLOPS AND ARUGULA SALAD WITH APRICOT GLAZE
From subzero-wolf.com
33 SCALLOP RECIPES TO MAKE AT HOME—PERFECT FOR DATE NIGHT
From yahoo.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