SAUTéED SCALLOPS WITH BROWN BUTTER AND PRESERVED LEMON
This is a unique way of cooking scallops that keeps them soft and pillowy. Poaching them in a nonstick skillet encourages gentle cooking, so rather than only tasting caramelization, you can taste the unique flavor of preserved lemon and the sea. (Note: Makes 4 appetizers or 2 main servings.)
Provided by Melissa Clark
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- In a large, nonstick skillet over medium heat, melt the butter. Cook until the foam subsides and the butter solids turn a deep, nut brown, about 5 minutes. Remove the seeds from the preserved lemon and finely dice.
- Add the rosemary branches and chopped garlic to the butter and cook 30 seconds. Add the scallops, preserved lemon and a large pinch of salt. Lower the heat to medium-low. Cook, stirring, until scallops are just opaque, 2 to 4 minutes. Remove from the heat and let the scallops carry over off the heat for a few minutes.
- Season with additional salt, as needed, and pepper. Squeeze lemon juice over scallops and serve with chopped fresh herbs if you like.
SAUTEED SCALLOPS
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.
Provided by Pati
Categories Seafood Shellfish Scallops
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.
Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg
SAUTEED SCALLOPS WITH A SPICY PIQUILLO PEPPER PUREE
Provided by Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Puree: Roughly chop the onions, garlic, peppers, piquillos, and cilantro; then add all puree ingredients into a food processor, except the olive oil and salt and pepper. Pulse several times until all ingredients have been finely diced. Once finely diced, slowly drizzle olive oil into food processor, while pulsing. Taste, add salt and pepper, as needed. Remove puree from processor and add to a large skillet over medium heat. Cook for 2 to 3 minutes, stirring constantly, then reduce heat to low.
- Scallops: Pat and dry scallops with paper towels; lightly season with salt, pepper, and cayenne. Heat olive oil and butter in large skillet over very high heat. In batches, cook scallops until golden brown and opaque throughout, about 2 minutes per side.
- Plate scallops on a white rectangular plate, lightly drizzle plate and scallops with piquillo pepper puree. Garnish with fresh thyme and serve.
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13 BEST SAUCES FOR SCALLOPS (+ EASY RECIPES) - INSANELY GOOD
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- Roasted Red Pepper Sauce. Lemon and butter are great. But if you want big, bold flavors, you need this red pepper sauce. Roasted red peppers serve as the backbone with their sweet, smoky flavor.
- Garlic Butter Sauce for Seafood. Garlic butter sauce is a foolproof accompaniment to any type of seafood. That includes big plump scallops. The combination of freshness, richness, and pungency is the ultimate decadent touch.
- Saffron Cream Sauce. Saffron is a remarkable spice that’s sweet, earthy, and floral. With complexity like that, you know it makes a killer sauce. So if you want something unique and creamy, you get that and more with this sauce.
- Lemon Caper Sauce. Zippy, zesty, and creamy, the flavor notes here are precisely what your scallops are missing. This sauce has that tantalizing factor you want with the minimal fuss you desire.
- Tomato Cream Sauce. This sauce has got some depth! It’s guaranteed to give your scallops some personality. Fire-roasted tomatoes themselves have a big flavor.
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