Appetizer Of Pan Seared Nantucket Bay Scallops Recipes

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QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

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

SAUTEED BAY SCALLOPS WITH LEMON BUTTER



Sauteed Bay Scallops with Lemon Butter image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

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.

APPETIZER OF PAN-SEARED NANTUCKET BAY SCALLOPS



APPETIZER OF PAN-SEARED NANTUCKET BAY SCALLOPS image

Categories     Shellfish     Sauté

Yield 4 people

Number Of Ingredients 9

1 lb Nantucket Bay Scallops
1 pint fresh Brussels Sprouts
1 tbsp chopped shallot
2 cloves of garlic, chopped
2 tbsp basil oil
1 tsp white truffle oil
1 tbsp sherry vinegar
olive oil for sautéing
salt and pepper to taste

Steps:

  • Step One: The Brussels Sprouts Cut bottoms of sprouts off and remove individual leaves. Add a small amount of olive oil to a sauté pan and heat until smoking hot. Add and sauté together: * sprout leaves * shallot * garlic * salt and pepper to taste Sauté until leaves begin to wilt, and then add the sherry vinegar. Set aside and keep warm. Step Two: The Scallops Remove the abductor muscle and check for sand. Do not rinse. Add a small amount of olive oil to a non-stick sauté pan, and heat until smoking hot. Add scallops. Do not overcrowd pan or move scallops. Season with salt and pepper and brown on each side for 40 seconds. Step Three: Plating Arrange sprout leaves in the center of a large plate. Place 1/4 scallops on and around the sprouts. Drizzle basil and truffle oils over entire plate. Serve immediately.

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