Pan Seared Scallops With Roasted Beets And Orange Dill Butter Sauce Recipes

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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

SCALLOPS WITH ORANGE-BUTTER SAUCE



Scallops with Orange-Butter Sauce image

This is a rich meal of orange-flavored scallops, high in vitamin B-12, accompanied by couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 teaspoon olive oil
1/4 pound sea scallops, patted dry, tough ligament on side removed
Salt and pepper
1 orange, peel and pith removed, flesh cut into segments, juice squeezed from membranes
2 tablespoons dry white wine, such as Sauvignon Blanc or Pinot Grigio
1 tablespoon unsalted butter
2 tablespoons minced fresh chives
Cooked couscous, for serving

Steps:

  • In a small skillet, heat oil over medium-high. Season scallops with salt and pepper; cook until browned and opaque throughout, 2 to 3 minutes per side. Transfer to a plate; cover loosely with foil. Cut orange segments into 1/2-inch pieces.
  • Reduce heat to medium, add wine to skillet, and cook 30 seconds. Add butter and 3 tablespoons orange juice and cook, swirling, until sauce is thickened, 1 minute. Remove from heat and add chives and orange pieces. Season with salt and pepper and spoon over scallops and couscous.

Nutrition Facts : Calories 334 g, Fat 17 g, Fiber 3 g, Protein 21 g, SaturatedFat 8 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 SCALLOPS WITH CITRUS SAUCE



Pan Seared Scallops with Citrus Sauce image

A simple tasty recipe for Seared Scallops ( or fish) with Citrus Sauce. Serve with steamed green beans or roasted asparagus.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 20m

Number Of Ingredients 12

6 tablespoons olive oil
2 tablespoons orange juice plus 1 tablespoon zest
1 tablespoon lime juice
1 small shallot - finely chopped
1 tablespoon chopped cilantro ( or sub parsley)
⅛ teaspoon chili flakes or aleppo chili pepper
--
2-4 portions of scallops or fish ( try to find large "dry" scallops)
1-2 tablespoons olive oil
salt and pepper to taste
--
Optional- 2-4 portions Green beans or substitute asparagus

Steps:

  • In a small bowl, mix dressing ingredients together and set aside.
  • If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 - 3 minutes, or until bright green and just tender. Uncover.
  • Heat oil in a large skillet over medium high heat until smoking.
  • Season the oil with salt and pepper. Add the patted dry scallops ( or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven.
  • Spoon flavorful dressing over the scallops and green beans.

Nutrition Facts : Calories 275 calories

LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Steps:

  • Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
  • Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
  • Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
  • Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.

SCALLOPS WITH CITRUS GINGER SAUCE



Scallops with Citrus Ginger Sauce image

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!

Provided by Lisa Bryan

Categories     Main Course

Time 10m

Number Of Ingredients 8

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange (zested and juiced)
1 lemon (juiced)
1 tbsp fresh ginger (grated)
2 tbsp butter (or ghee)
sea salt (to taste)
fresh thyme (for garnish)

Steps:

  • Pat your scallops dry with a paper towel and sprinkle them with sea salt.
  • Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
  • Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
  • Plate your scallops, drizzle more sauce on top and garnish with thyme.

Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SEARED SCALLOPS WITH LEMON BUTTER SAUCE



Seared Scallops with Lemon Butter Sauce image

These pan-seared scallops with lemon butter sauce are delicious, elegant, and ready in less than 10 minutes!

Provided by Annalise

Categories     Main Course

Time 10m

Number Of Ingredients 5

1 lb large sea scallops
Salt and pepper
3 tablespoons butter
1 teaspoon fresh thyme
Juice of half a lemon

Steps:

  • Pat scallops dry with a paper towel and sprinkle generously with salt and pepper.
  • Melt butter in a large skillet set over medium high heat. Add thyme.
  • Add scallops seasoned side-down and cook without disturbing for 3-4 minutes, until well browned.
  • Flip scallops over and cook until browned, about 2-3 minutes. While scallops are cooking, spoon the butter over the tops to infuse more flavor.
  • Squeeze lemon juice over the scallops and serve.

Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN-SEARED SCALLOPS WITH LEMON BUTTER



Pan-Seared Scallops with Lemon Butter image

These Pan-Seared Scallops are prepared using classic techniques and then paired with a simple, delicious lemon butter sauce. This deceptively-easy meal is sure to impress!

Provided by Meggan Hill

Categories     Main Course

Time 20m

Number Of Ingredients 10

1 1/2 pounds sea scallops (10 to 20 per pound, preferably dry (see note 1))
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 tablespoons butter ((1/2 stick), cut into 4 pieces)
1 small shallot (minced (1-2 tablespoons))
1 tablespoon fresh parsley (minced)
1/2 teaspoon fresh thyme (minced)
2 teaspoons fresh lemon juice (from 1 lemon)
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 200 degrees (to keep cooked scallops warm for a few minutes while preparing lemon butter sauce). To prepare the scallops, examine each one for a side muscle, a square-shaped bit of tissue that runs in the opposite direction as the rest of the muscle. Pull it off by pinching it and tearing it away from the scallop.
  • Line a rimmed baking sheet or plate with a clean kitchen towel. Arrange scallops in a single layer on towel, then cover with a second clean kitchen towel. Press down gently to blot liquid.
  • Let scallops rest at room temperature until towels have absorbed most of their moisture, about 10 minutes. Season both sides of scallops with salt and pepper to taste.
  • In a large skillet over high heat, heat 1 tablespoon vegetable oil until just smoking. Add half of the scallops in a single layer, flat-side down. Cook, without moving, until well-browned, about 1 1/2 to 2 minutes.
  • Add 1 tablespoon butter to the skillet. Using tongs, flip scallops. Continue to cook, using a large spoon to baste each scallop with butter until the sides of scallops are firm and centers are opaque, about 30 to 90 seconds longer (tilt skillet to one side so the butter pools and is easier to scoop). Remove smaller scallops as they finish cooking.
  • Transfer scallops to a large plate and tent loosely with foil. Wipe out skillet with paper towels and repeat with remaining vegetable oil, scallops, and butter. Transfer to oven to keep warm while preparing lemon butter sauce.
  • In a small, heavy-bottom saucepan over medium heat, melt butter. Cook, swirling constantly, until butter turns dark golden brown and has a nutty aroma, about 4 to 5 minutes.
  • Stir in shallots until fragrant, about 30 seconds. Remove pan from heat and stir in parsley, thyme, and lemon juice.
  • Season to taste with salt and pepper (I like 1/4 teaspoon salt and 1/8 teaspoon pepper). Serve immediately with scallops.

Nutrition Facts : Calories 334 kcal, Carbohydrate 7 g, Protein 21 g, Fat 25 g, SaturatedFat 17 g, Cholesterol 86 mg, Sodium 818 mg, Fiber 1 g, Sugar 1 g, ServingSize 6 ounces

PAN-SEARED SCALLOPS WITH ROASTED RED PEPPER SAUCE



Pan-Seared Scallops with Roasted Red Pepper Sauce image

This simple, elegant recipe for pan-seared scallops and roasted red pepper sauce features bold, Spanish-style flavors and ingredients.

Provided by Lynne Webb

Categories     Seafood

Time 20m

Number Of Ingredients 11

1-1/4 lbs dry-pack sea scallops
3 teaspoons paprika (see notes)
Salt and freshly ground black pepper
1/2 teaspoon onion powder
2 tablespoons butter
Steamed white rice
Chopped parsley for garnish (optional)
1 12-ounce jar whole, roasted red peppers, drained (see notes)
1/2 teaspoon minced garlic (about 1/2 clove)
2 teaspoons extra virgin olive oil
2 teaspoons sherry vinegar (or red wine vinegar)

Steps:

  • Remove the scallops from the refrigerator, arrange on a plate in a single layer and blot them gently with a paper towel. Set aside.
  • Prepare the seasoning blend by combining the paprika, 1/2 teaspoon salt, a few grinds of black pepper and onion powder in a small bowl. Spread the mixture on a flat plate and set aside.
  • Drain the roasted red peppers thoroughly and add them to the work bowl of a food processor along with the olive oil and sherry vinegar. Pulse until smooth, then season to taste with salt and pepper.
  • Transfer the sauce to a serving dish and set aside.
  • Working with one scallop at a time, lightly press the flat sides of each into the spice mixture and transfer to a dry plate.
  • Add the butter to a frying pan large enough to hold the scallops in a single layer with some room between them, and place on the stove over medium-high heat.
  • As soon as the butter begins to sizzle, swirl it to coat the pan and using tongs, add the scallops to the pan one at a time.
  • Cook for 1-1/2 minutes, then start turning them and cook for an additional 1-1/2 to 2 minutes on the second side. Do not overcook.
  • To serve, plate four servings of rice, spoon some sauce around it on the plate, top with scallops and garnish with parsley if desired.

Nutrition Facts : Calories 300 kcal, Carbohydrate 22 g, Protein 25 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 882 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

PAN-SEARED SCALLOPS WITH ROASTED BEETS AND ORANGE-DILL BUTTER SAUCE



PAN-SEARED SCALLOPS WITH ROASTED BEETS AND ORANGE-DILL BUTTER SAUCE image

Categories     Shellfish     Sauté

Yield 6 people

Number Of Ingredients 11

3 oranges
3 cups 1/2-inch cubes peeled beets (from about 6 medium) varied colors, if you like
3 1/2 tablespoons vegetable oil
1 cup dry white wine
1/3 cup thinly sliced shallots
1/4 cup orange juice
1/2 cup whipping cream
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
1 teaspoon Sherry wine vinegar
2 tablespoons chopped fresh dill
18 large sea scallops

Steps:

  • Peel and remove pith from oranges. Cut between membranes to release segments. Preheat oven to 350. Toss beets with 1 1/2 tbsp. of the oil on a rimmed baking sheet to coat. Salt and pepper. Roast until tender, stirring occasionally, about 50 minutes. Combine wine, shallots, and juice in a small saucepan over medium-high heat. Boil until reduced to 1/3 cup, about 10 minutes. Add cream; reduce heat and simmer until thickened, about 5 minutes. Strain and discard solids. Return liquid to same saucepan over med-low heat. Add butter, several pieces at a time, and stir until melted (do not boil). Whisk in vinegar. Season with salt and pepper. Stir in dill. Keep warm. Heat remaining oil in large nonstick skillet over high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until brown on both sides and just opaque in center, about 2 1/2 minutes in total.

PAN SEARED SALMON WITH LEMON GARLIC BUTTER SAUCE



Pan Seared Salmon with Lemon Garlic Butter Sauce image

Lemon Garlic Herb Salmon is a deliciously easy salmon recipe, so simple to make, yet so delicious! Crispy on the outside, soft and tender on the inside!

Provided by Karina

Categories     Dinner

Time 25m

Number Of Ingredients 8

28 ounces (800 g) skinless salmon filets
Salt and pepper (, to season)
3 tablespoons lemon juice (, divided)
1 tablespoon olive oil
2 tablespoons butter
8 cloves garlic (, finely chopped or minced)
4 tablespoons fresh chopped Italian parsley leaves (, divided)
Lemon slices of half a lemon

Steps:

  • Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
  • Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
  • Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, 3 tablespoons of parsley, remaining lemon juice and lemon slices. Stir the butter and garlic around each filet.
  • Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
  • Garnish with the remaining parsley and drizzle the butter over each filet. Serve immediately.

Nutrition Facts : Calories 335 kcal, Carbohydrate 3 g, Protein 34 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 108 mg, Sodium 128 mg, ServingSize 1 serving

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