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
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
BAY SCALLOPS WITH GARLIC
Steps:
- Serve with hot cooked pasta or rice along with sautéed spinach or Swiss chard.
Nutrition Facts : Calories 442 kcal, Carbohydrate 44 g, Cholesterol 70 mg, Fiber 6 g, Protein 39 g, SaturatedFat 2 g, Sodium 1219 mg, Sugar 8 g, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 0 g
BAKED BAY SCALLOPS
So good and easy to make.
Provided by Pam Crist
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400 degrees. Pour melted butter into a casserole dish. Distribute butter and scallops evenly inside the dish.
- 2. Combine the bread crumbs, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- 3. Bake in pre-heated oven until scallops are firm, about 20 minutes.
BAKED SCALLOPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.
- Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.
- Bake in pre-heated oven until scallops are firm, about 20 minutes.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 15.6 g, Cholesterol 88 mg, Fat 19 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 9.2 g, Sodium 564.5 mg, Sugar 1.3 g
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
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
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
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