Pan Seared Scallops With Sherry Vinegar Reduction Recipes

PAN-SEARED SCALLOPS WITH SHERRY CREAM SAUCE

Steps:

• Choose the type of pasta you would like to pair with your scallops and sauce. Depending upon how long the pasta needs to cook to reach al dente, begin heating the water before you cook the scallops and cook the pasta while you cook the scallops and make the sauce. If however, you are cooking angel hair pasta, cook the pasta while you are making the sauce, and after you have cooked the scallops.
• Bring out the fresh scallops and pat them dry with a paper towel or clean kitchen towel. Season the scallops with salt and pepper.
• Using a small skillet over medium-high heat, melt the butter. Add the scallops, cooking 2-3 minutes on the first side. Do not fuss with them, just let them cook without touching them. You are wanting a nice, gentle sear. Flip to the second side and cook for 1-2 minutes. When they are opaque, but just and no more, remove them from the pan and set aside (cover with foil to keep them warm or place them somewhere warm).
• Remove the pan from the heat for a moment in order to add the minced shallot and celery seed. Sauté these two together for one minute off of the heat (the pan will still be hot). Return the pan to the heat with the sautéd shallot and celery seed combined, turn the pan to medium heat. Add the sherry and vinegar, cook until the liquid is reduced by half. Add the cream and bring the pan to a gentle simmer, reducing the sauce just enough to your preferred viscosity (thickness).
• Place the pasta in the dishes, pour the sauce over the pasta, placing the scallops on top of the pasta and sauce. Complete with a garnish, if desired, of chopped chives. Enjoy!

PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER

Steps:

• In a small bowl, mash together the butter, lemon juice, garlic, thyme, and parsley. (The lemon juice may not fully incorporate, which is fine.) Set aside.
• Pat the scallops dry with paper towels. Season both sides with salt and pepper.
• Heat olive oil in a medium cast iron skillet over medium-high heat, until shimmering. Keep the garlic herb butter nearby.
• Add the scallops in a single layer, without touching. Sear, without moving, for 2-3 minutes, until a crust forms on the bottom.
• Flip the scallops and immediately add the garlic herb butter to the pan around the scallops in pieces. Sear the scallops for 2-3 more minutes, basting them with the butter occasionally, until a crust forms on the other side and scallops are cooked through.

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.

SEA SCALLOPS WITH MUSHROOMS AND SHERRY

Steps:

• Pat scallops dry and sprinkle with pepper and 1/4 teaspoon salt.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook scallops, turning over once, until browned well and just cooked through, 5 to 7 minutes total. Transfer to a platter and loosely cover.
• Heat 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden, about 4 minutes. Add shallots and garlic and sauté, stirring, 2 minutes. Add Sherry, vinegar, soy sauce, and remaining 1/4 teaspoon salt and simmer, uncovered, stirring occasionally, 2 minutes. Cut remaining 2 tablespoons butter into small pieces.
• Remove skillet from heat and stir in butter until incorporated. Spoon sauce over scallops.

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.

PAN SEARED SCALLOPS

Steps:

• Thaw scallops if they are frozen.
• Rinse scallops and pat dry with paper towel.
• In a large ziploc bag mix the flour and cajun seasoning.
• Add scallops, toss, coating well.
• In a large skillet over medium heat warm the oil.
• Add the scallops and cook for approximately 6 minutes until browned and the scallops are opaque.
• Remove scallops from skillet, keep warm.
• Add spinach to skillet and sprinkle with water.
• Cover and cook over medium high heat until spinach is wilted; about 2 minutes.
• Drizzle spinach with vinegar and toss well to coat.
• Add scallops and heat throughly.
• Sprinkle with bacon pieces.
• Serve.

PAN SEARED DIVER SCALLOPS

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.

PAN-SEARED SEA SCALLOPS WITH CIDER SAUCE

Steps:

• Cook bacon in large nonstick skillet over medium-high heat until crisp. Using tongs, transfer to paper towels and drain. Crumble bacon. Pour off all but 2 teaspoons bacon drippings from skillet.
• Whisk apple cider and cornstarch in small bowl to blend well. Sprinkle scallops with thyme salt and pepper.
• Heat bacon drippings in skillet over high heat. Add scallops and cook until golden brown and almost cooked through, about 2 minutes per side. Transfer to plate. Add cider mixture to skillet and bring to boil, whisking constantly. Boil until thickened to sauce consistency, whisking occasionally, about 1 minute. Season to taste with salt and pepper. Stir in lemon juice. Return scallops to skillet and toss until just opaque in center, about 1 minute. Transfer scallops to plates. Sprinkle bacon over.

PAN-SEARED SEA SCALLOPS WITH LENTILS, BACON, AND CIDER REDUCTION

Steps:

• For mascarpone cream:
• Place wine and shallots in heavy small saucepan. Boil until almost dry, about 6 minutes. Add cream. Boil until reduced by half, about 2 minutes. Stir in mascarpone, lemon peel, and chives. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.
• For cider reduction:
• Place cider, vinegar, and shallots in heavy medium saucepan. Boil until reduced to 3/4 cup, about 15 minutes. Strain; discard solids in strainer. Return cider mixture to pan. DO AHEAD: Cider reduction can be made 1 day ahead. Cover and refrigerate.
• For lentils:
• Press thin end of cloves into peeled onion. Place onion in heavy large saucepan. Add 6 cups water, lentils, and bay leaves. Bring to boil. Reduce heat to medium-low and simmer until lentils are tender, stirring occasionally, about 30 minutes.
• Meanwhile, cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour all but 3 tablespoons fat from skillet. Add shallots to skillet and sauté over medium heat until golden, about 2 minutes.
• Drain lentils, discarding onion and bay leaves. Add reserved bacon, lentils, and thyme to shallots. DO AHEAD: Lentils can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
• For scallops:
• Bring cider reduction to simmer. Whisk in 5 tablespoons butter, 1 tablespoon at a time. Keep warm.
• Season scallops with salt and pepper. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add scallops and cook until brown, about 2 minutes per side.
• Divide lentils among 6 plates. Arrange 3 scallops atop lentils on each plate. Drizzle cider reduction over scallops and around lentils. Drizzle warm mascarpone cream over.