Nifs Seared Scallops Recipes

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SEARED SCALLOPS



Seared Scallops image

Learn how to make seared scallops with a perfectly golden brown crust, just like at the restaurants!

Provided by Joanne Ozug

Categories     Main Course

Time 10m

Number Of Ingredients 8

1/2 lb dry sea scallops
salt
pepper
1 tbsp high smoke point oil (like ghee, avocado oil, etc.)
2 tbsp butter
Zucchini Salad
Cilantro Lime Cauliflower Rice
Zucchini Fritters

Steps:

  • Preheat a cast iron skillet over medium high heat.
  • In the meantime, pat the scallops very dry with a paper towel. Sprinkle the sea scallops with salt and pepper, to season.
  • When the pan is hot, add the oil, then drop in your scallops, giving them enough room in between so they don't steam each other. The scallops should make a sizzling noise when you put them in the pan.
  • Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
  • Flip the scallops over with a pair of tongs, and add the butter to the pan. Let the scallops cook for 1 more minute, basting the scallops with the butter.
  • Remove the scallops from the pan and serve!

Nutrition Facts : Calories 263 kcal, Carbohydrate 3 g, Protein 19 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 127 mg, Sodium 317 mg, ServingSize 1 serving

SIMPLY SEARED SCALLOPS



Simply Seared Scallops image

This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.

Provided by Stephanie Karek

Categories     Seafood     Shellfish     Scallops

Time 9m

Yield 3

Number Of Ingredients 6

12 sea scallops, tough muscles removed
½ lemon, juiced
sea salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon butter
1 teaspoon lemon zest

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

SEARED NOVA SCOTIA SCALLOPS



Seared Nova Scotia Scallops image

These are served on a bed of Caramelized Wild Blueberry Onion Chutney - so delicious!! For better results on the scallops, remove the beard of the scallop. When cooking scallops, it is important to do them at the last minute prior to serving to avoid cooking.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 36 canapes

Number Of Ingredients 7

1/4 lb butter
6 medium yellow onions, cut in julienne
1 cup wild blueberry juice
1/2 cup maple syrup
3 cups port wine
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • CHUTNEY: In a large frying melt butter, until it starts to brown. Add onions and cook until translucent. Add wild blueberry juice, maple syrup, port, salt and pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.
  • SEARED SCALLOPS: In a hot skillet with olive oil sear scallops, depending on size, for about one minute on each side until the scallop starts to slit on its side. Larger scallops require more cooking time. Serve on toast point, with Caramelized Blueberry Onion Chutney. Garnish with sea salt.

Nutrition Facts : Calories 73.5, Fat 2.6, SaturatedFat 1.6, Cholesterol 6.8, Sodium 37, Carbohydrate 7.6, Fiber 0.3, Sugar 5, Protein 0.2

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