LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
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.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
BAY SCALLOP SAUTE
Serve with crusty French bread for dipping in the sauce. Because scallops contain a lot of water that gushes out as soon as they are hot, they need a lot of heat applied quickly. It's important to pat the scallops dry and get your pan (and the oil mixture) very hot-this ensures the scallops brown, instead of watering out. Also, make sure the scallops aren't crowded in the skillet, as that will cause them to steam.
Time 10m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Heat oil and half the butter in a large heavy skillet over medium-high heat until mixture starts to brown.
- Add half the scallops and cook without moving until seared, about 30 seconds. Flip and sear other side, about 30 seconds. Remove from pan. Add remaining butter to pan and repeat with remaining scallops. Return first batch to pan and remove from heat.
- Add garlic, lemon juice and wine. Season with salt and pepper and sprinkle with parsley. Serve immediately.
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side. Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley. Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly. Yield: 4 servings NOTES : (Courtesy of Michael Lomonaco) Recipe by: Cooking Live Show #CL8836 Posted to MC-Recipe Digest V1 #512 by Angele Freeman on Mar 12, 1997
Nutrition Facts : Calories 2314 calories, Fat 217.9193 g, Carbohydrate 23.30913 g, Cholesterol 697.38 mg, Fiber 5.60409978675842 g, Protein 79.10539 g, SaturatedFat 132.645732 g, ServingSize 1 1 Serving (834g), Sodium 761.327 mg, Sugar 17.7050302132416 g, TransFat 16.621946 g
SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
GARLIC BUCATINI AND SEARED BAY SCALLOPS
Steps:
- Gather all ingredients before starting recipe.
- Cook linguini according to package directions.
- Melt 1/2 of the butter butter and 1/2 of the olive oil in a medium skillet over medium high heat.
- Rinse scallops and pat dry.
- Sauté half of the garlic in butter-olive oil until soft, about 1 minute. Add half of the scallops and and sauté for about 2 minutes, turning a couple of times. Remove scallops from pan to a plate and set aside.
- Add remaining butter and olive oil to the pan, and when the butter is melted and bubbly, add the remainder of the garlic. Sauté until soft, about 1 minute, then add the remaining scallops. Sauté for 2 minutes, turning a couple of times.
- Return first batch of scallops and garlic to pan, add the juice of 1/2 of a lemon, wine and season with kosher salt. Simmer for about a minute.
- Add the cooked linguini to the scallop mixture and toss to combine. Sprinkle with chopped parsley and serve.
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- Choose a saute/fry pan large sufficient to hold all of the scallops in one layer without overcrowding the pan or possibly without them touching each other. Cook in batches if necessary. Heat the oil and 1 Tbsp. of the butter till nearly smoking. Add in the scallops and don't move or possibly shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or possibly gently turning them with a spatula to cook the second side.
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