Pan Seared Divers Sea Scallops With Fresh Blackberry Coulis Recipes

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SEARED SCALLOPS



Seared Scallops image

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

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

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.

PAN-SEARED LEMON AND GARLIC SCALLOPS



Pan-Seared Lemon and Garlic Scallops image

Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.

Provided by Brian Genest

Categories     Seafood     Shellfish     Scallops

Time 1h20m

Yield 2

Number Of Ingredients 6

12 medium sea scallops
1 teaspoon salt, or more to taste
5 tablespoons clarified butter (ghee), warm
2 tablespoons lemon juice
2 cloves garlic, minced
3 tablespoons clarified butter (ghee)

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.

Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g

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

PAN SEARED DIVER SCALLOPS



Pan Seared Diver Scallops image

This is an easy and very basic recipe that fully showcases the flavor of the scallops. We will post some other more savory recipes later.

Provided by Moody's Foodie

Number Of Ingredients 5

4 Moody's deep sea diver scallops
1 T canola oil
1 T butter
parsley for garnish
lemon slices for flavor and garnish

Steps:

  • Pat dry the scallops with paper towel. Here's the big tip: cover the scallops, top and bottom with paper towel and put them in the microwave for 15 seconds. This removes the excess moisture (as they have been shipped in solution) and allows for an even searing.
  • Put the butter and oil in a non-stick pan and allow to just brown - at that point add the scallops and sear on each side for 3 to 4 minutes (3 minutes is rare to medium rare and 3 is medium rare); seafood is always best and more flavorful when not overcooked.
  • When cooked to desired doneness, remove from pan, plate and garnish with chopped parsley and a slice of lemon.

PAN SEARED SEA SCALLOPS WITH ORANGE BRAISED SHALLOTS



Pan Seared Sea Scallops with Orange Braised Shallots image

From the Chef at Citrine, Disney's Grand Floridian Resort, Orlando. These are absolutely scrumptious.

Provided by CCinSC

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop
1 1/2 ounces olive oil
salt and pepper
1 cup orange juice
2/3 cup orange juice concentrate
2 tablespoons olive oil
12 large shallots, peeled
1 1/2 ounces sherry wine vinegar
2 cups chicken stock
1 tablespoon butter

Steps:

  • Dry scallops well and season with salt and pepper.
  • Heat olive oil in large saute pan until smoking then add the scallops.
  • Don't overcrowd them.
  • Brown well.
  • Let cook over medium high heat until done, about 5-8 minutes.
  • Keep Warm.
  • In non-aluminum pan bring orange juice and concentrate to boil.
  • Lower heat and simmer for 5 minutes.
  • Set aside.
  • In a saute pan, heat olive oil until almost smoking.
  • Add the shallots, browning them well on all sides.
  • Add orange juice mixture and chicken stock, cover.
  • Let simmer over moderate heat until shallots are nearly cooked through.
  • Remove shallots and let the remaining liquid reduce uncovered to about one cup.
  • Swirl in butter and serve immediately over shallots and scallops.

PAN SEARED DIVER SCALLOPS



Pan Seared Diver Scallops image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 18

4 ounces porcinis
3 cipollinis
2 tablespoons clarified butter, plus 2 tablespoons
2 tablespoons vegetable oil
6 ounces diver scallops
Salt
Freshly ground black pepper
1 bunch baby spinach
1 tablespoon butter
2 ounces fingerling potatoes
Hot Bacon Vinaigrette, recipe follows
1 ounces smoked slab bacon
1/4 cup sliced shallots
1/2 cup sherry vinegar
1/2 ounce demi-glace
1/4 pound butter, softened
Salt
Freshly ground pepper

Steps:

  • Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
  • Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
  • Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
  • Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
  • Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
  • Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
  • In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.

SIMPLE PAN SEARED SCALLOPS



Simple Pan Seared Scallops image

Simple Pan Seared Scallops cooked with a garlic soy sauce for an easy and delicious meal.

Provided by Cooking Chat

Categories     Main

Time 15m

Number Of Ingredients 7

10 sea scallops, rinsed and patted dry
2 tbsp low sodium soy sauce
2 tbsp orange juice
1 tsp brown rice vinegar
1 tsp honey
1 clove garlic, minced
1 tbsp olive oil

Steps:

  • Combine the soy sauce, orange juice, rice vinegar, honey and garlic in a bowl.
  • Add the scallops to the bowl, and let sit for about 5 minutes.
  • Heat the oil in a non-stick skillet or sauté pan on medium high heat.
  • Use a fork to add the scallops to the heated pan. Ladle about 2 tablespoons of the marinade over the scallops. Cook for two minutes on one side, then flip and cook for two more minutes on the other side. Remove from heat.
  • Plate and serve along with a green salad and white wine, if you are so inclined.

Nutrition Facts : ServingSize 3 scallops, Calories 167 calories, Sugar 3.4 g, Sodium 881.7 mg, Fat 5.5 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.6 g, Fiber 0.1 g, Protein 19.2 g, Cholesterol 36.3 mg

PAN SEARED DIVER'S SEA SCALLOPS WITH FRESH BLACKBERRY COULIS



Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis image

Make and share this Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis recipe from Food.com.

Provided by Potagekempcc

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup blackberry wine (Merlot)
2 bay leaves
4 allspice berries
2 whole cloves
1 tablespoon serrano pepper (Minced)
1 dash fine sea salt
1 pint fresh blackberries (Rinsed in Cold Water)
1 lb fresh sea scallop (Diver's, U-10)
2 tablespoons Old Bay Seasoning
2 tablespoons cajun seasoning
2 teaspoons fine sea salt
1/2 teaspoon white pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (Cold)
1/4 cup Chardonnay wine

Steps:

  • In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
  • Bring wine to a full boil and reduce by half.
  • Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
  • Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
  • In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
  • Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
  • Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

Nutrition Facts : Calories 236.4, Fat 13.6, SaturatedFat 4.8, Cholesterol 42.5, Sodium 1641.6, Carbohydrate 11.8, Fiber 4.3, Sugar 3.7, Protein 14.9

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