Seared Scallops Grits Recipe 425

SEARED SCALLOPS

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.

SEARED SCALLOPS RECIPE BY TASTY

Steps:

• Pat the scallops dry with a paper towel.
• Season with salt and pepper.
• In a large skillet set over medium-high heat, add the oil.
• When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
• Gently turn the scallops, and add the butter and garlic to the pan.
• Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
• Add the white wine, cook another 10 seconds.
• Serve with chives.
• Enjoy!

SEARED SCALLOPS & GRITS RECIPE - (4.2/5)

Steps:

• 1. In a skillet over medium-high heat, melt the butter. Pour off 5 tablespoons of the butter; set aside and keep warm. Add the panko and garlic to the remaining 2 tablespoons butter in the skillet and cook until the panko is crisp and golden, 3 to 4 minutes, stirring often. Stir in the thyme and ⅛ teaspoon salt. Remove from the heat. 2. Prepare the grill for direct cooking over high heat (450° to 550°F). 3. In a saucepan combine 3-½ cups milk, the garlic, and ¾ teaspoon salt. Bring to a simmer over medium-high heat. Gradually whisk in the grits. Reduce the heat to low and continue cooking until the mixture thickens and the grits are very tender, 6 to 9 minutes, whisking often and adding water ¼ cup at a time if the mixture seems too thick. Stir in the cheese and season with pepper. Remove from the heat and cover to keep warm. 4. Pat the scallops dry. Remove and discard the small, tough side muscle that might be left on each one. In a bowl combine the scallops, Cajun seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Turn the scallops in the seasonings and then add 2 tablespoons of the melted butter and toss to coat. 5. Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until they are lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. During the last minute of grilling time, grill the scallions over direct heat, turning once. Transfer the scallops to a clean bowl and add 1 tablespoon hot pepper sauce, or to taste, and the remaining 3 tablespoons melted butter; toss to coat. Roughly chop the scallions. 6. If the grits have solidified, loosen with a few tablespoons of water or milk and then warm through. Divide the grits among four plates. Top the grits with the scallions, scallops, and bread crumbs. Garnish with parsley and serve immediately with more hot pepper sauce, if desired.

BAY SCALLOP GRATIN RECIPE - (4.2/5)

Steps:

• Preheat the oven to 425°F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto (optional), parsley, lemon juice, 1 tablespoon Pernod (or white wine), tarragon, salt, and black pepper, and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread

AWESOME BAKED SEA SCALLOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.
• In a separate bowl, combine bread crumbs and olive oil. Sprinkle on top of scallops.
• Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with parsley, and serve with lemon wedges on the side.

CREAMY CORN GRITS WITH SEA SCALLOPS

Steps:

• Toss the chicken stock, creamed corn, stick of butter and 2 tsps sea salt into a heavy-bottomed stock pot and bring to a fast boil. Add the Grits and give it all a good stir. Reduce heat and cook as per package directions until about 3/4 way done.
• Slowly add 1/2 the heavy cream (1 cup)into the grits, stir until well blended with grits, then stir in the cheese. Mix thoroughly so that the cream and cheese are fully incorporated into the grits. Turn off the heat and put a heavy lid on the pot.
• Make a cream sauce by dashing two TBSP butter into a large nonstick saute' pan on medium heat. When butter melts, add garlic and saute' until fragrant. Add remaining cream (1 cup)and reduce mixture by half. Season with salt and pepper, and reserve sauce in a seperate container.
• Wipe out the saute' pan, and turn the heat all the way up. Drizzle in a little Olive Oil. Season the Scallops with salt and pepper. Sear Scallops about 2 minutes a side ( maybe a few seconds more). DO NOT OVERCOOK. At the end of the second minute, turn fire down a bit, add cream sauce to scallops and reheat. Ladle scallops and sauce evenly on top of the grits.

SEARED SCALLOPS WITH CHEDDAR-ONION GRITS

Steps:

• In a large saucepan, heat butter over medium heat. Add onions and salt; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low; cook 15-20 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer., Add broth to onion mixture; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Stir in cheese and sour cream until cheese is melted. Remove from heat; keep warm., Meanwhile, pat scallops dry with paper towels. Sprinkle with Cajun seasoning. Press flat sides into cornmeal. In a large skillet, heat oil over medium-high heat. Add scallops; cook 2-3 minutes on each side or until golden brown and firm., Serve with grits; sprinkle with parsley.