Lulus Pan Roasted Sea Scallops Recipes

PAN-SEARED LEMON AND GARLIC SCALLOPS

Steps:

• Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
• Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
• At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
• Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.

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.

ROASTED SEA SCALLOPS

Steps:

• In an ungreased 3-qt. baking dish, combine the first seven ingredients. Bake, uncovered, at 400° for 10 minutes or until bubbly., Stir in scallops. Bake 15 minutes longer or until scallops are firm and opaque. Serve with rice if desired.

LULU’S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN’S KITCHEN

Steps:

• Whisk all ingredients together Make limonata a head and refrigerate. To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm. Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine

LULU'S PAN ROASTED SEA SCALLOPS

Steps:

• For Limonata Sauce: Whisk all ingredients together Make limonata a head and refrigerate. To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm. Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.

LULU'S PAN ROASTED SEA SCALLOPS

Steps:

• 12 large dry Sea scallops (about 2 oz. per scallop) 1 c. Red quinoa 3 c. shrimp stock* ¼ c. dried porcini mushrooms ¼ c. white wine 4 Tbsp cold unsalted butter 1/8 tsp Thai fish sauce ½ c. diced parsnips 1 1/2c. frisee coarsely chopped 12 chives
• For Limonata sauce: 3 roasted garlic clove smashed and chopped fine ¾ c. fresh lemon juice Zest of 1 lemon 1 ¼ tsp salt 4 oz. canola oil 4 oz. extra virgin olive oil Whisk all ingredients together Make limonata a head and refrigerate.
• To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2c. hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
• Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata . Garnish with chives. * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.

LULU'S PAN-ROASTED SEA SCALLOPS FROM CHEF KAREN'S

Steps:

• Whisk all ingredients together Make limonata a head and refrigerate.
• To Prepare Quinoa: Reconstitute dried porcini mushrooms with 1/2 c.hot water. Set aside for 10 minutes. Strain off water. Reserve. Chop porcini mushrooms. Set aside. Rinse quinoa until water runs clear. Place in medium saucepan: Bring 2 c. water, 2 c. shrimp stock & 1/4 c.white wine to a boil. Season lightly with salt. Add quinoa. Cook for about 10 minutes. Add chopped porcini mushrooms and the reserved porcini water to quinoa. Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
• Prepare Scallops: Season with salt and pepper. Sear scallops on both sides. Place in 400 degree oven for about 4 minutes. Saute diced parsnips. Season with salt. Add remaining cup of shrimp stock to parsnips. Add quinoa and frisee to pan. Add cold butter. Stir to blend in butter and heat the quinoa. Add Thai fish sauce and 1 Tbsp limonata. Add chives.(reserve a few for garnish) Divide quinoa among 4 plates. Place scallops on top of quinoa. Dress each scallop with a splash of limonata Garnish with chives.
• * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine

LULU'S PAN ROASTED SEA SCALLOPS

Steps:

• To Prepare Quinoa:.
• Reconstitute dried porcini mushrooms with 1/2c. hot water.
• Set aside for 10 minutes. Strain off water. Reserve.
• Chop porcini mushrooms. Set aside.
• Rinse quinoa until water runs clear.
• Place in medium saucepan:.
• Bring 2 cups water, 2 cups shrimp stock & 1/4c.white wine to a boil.
• Season lightly with salt.
• Add quinoa.
• Cook for about 10minutes.
• Add chopped porcini mushrooms and the reserved porcini water to quinoa.
• Continue to cook quinoa for about 10 minutes more until tender. Keep warm.
• Prepare Scallops:.
• Season with salt and pepper.
• Sear scallops on both sides.
• Place in 400 degree oven for about 4 minutes.
• Saute diced parsnips. Season with salt.
• Add remaining cup of shrimp stock to parsnips.
• Add quinoa and frisee to pan.
• Add cold butter. Stir to blend in butter and heat the quinoa.
• Add Thai fish sauce and 1 Tbsp limonata.
• Add chives.(reserve a few for garnish).
• Divide quinoa among 4 plates.
• Place scallops on top of quinoa.
• Dress each scallop with a splash of limonata .
• Garnish with chives.
• * Chef Fohrhaltz makes her shrimp stock by sautéing shrimp shells with a sofritto of mixed vegetables, tomato, water and white wine.