SEARED SCALLOPS RECIPE BY TASTY
Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams
SEARED SCALLOPS WITH PAN SAUCE
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Provided by Mark Bittman
Categories Seafood Shellfish Scallop Butter Quick & Easy Dinner Chive White Wine
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
- Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they're over). Transfer the scallops to a plate.
- Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
- Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.
- Variation:
- Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.
- Cooks' Notes
- Releasing From The Pan: The scallops will offer no resistance when they're ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That's moisture heating and evaporating.
- Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
- Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
- Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
SEARED SCALLOPS
For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. The trick is to add a touch of butter to the pan for a golden sear.
Provided by Alton Brown
Categories main-dish
Time 8m
Yield 4 servings
Number Of Ingredients 5
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.
PAN FRIED SCALLOP RECIPE
Tender Pan Seared Scallops are cooked to perfection and smothered in a flavorful lemon garlic butter sauce.
Provided by Chef Kathy McDaniel
Categories Appetizer Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Remove the side muscle from the scallops (if still attached).
- Pat dry the scallops thoroughly with paper towels.
- Season the scallops with salt and pepper.
- In a large sauté pan or skillet, heat the olive oil over medium-high heat until sizzling. Add the scallops in a single layer. You may need to do this in batches to not overcrowd the pan.
- Lower the heat to medium and without moving them, allow the scallops to brown lightly and form a golden brown crust underneath. This should take about 2-3 minutes. Flip the scallops and brown lightly on the other side, about 2 minutes or until cooked through (they will look opaque with a golden crust). Remove scallops from the skillet and transfer them to a plate. Keep them warm.
- Melt 2 tablespoons of butter in the same pan. Add the garlic and cook, stirring for about a minute, making sure the garlic doesn't get brown.
- Add the wine and broth and with a wooden spoon scrape any browned bits from the bottom of the pan. Cook until the wine/broth mixture has reduced by half, about 2-3 minutes.
- Stir in the remaining butter, lemon juice and capers and turn the heat to low.
- Return the scallops to the pan and warm them up for about 2 minutes. Remove from the heat. Add the parsley and season to taste.
- Serve immediately with lemon slices.
Nutrition Facts : Calories 228 kcal, Carbohydrate 5 g, Protein 15 g, Fat 16 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 52 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SEARED SCALLOP SALAD WITH PONZU SAUCE
The Japanese use ponzu sauce as a dipping sauce for raw fish, but it also works well in this recipe. Ponzu is traditionally made with Japanese lemons (yuzu), sometimes available in the US, but limes may be substituted. Store ponzu sauce, covered, in the refrigerator for up to a year, the flavor improves with age! We didn't use the fennel seeds personal preference & it turned out great without it! ;) Found in Saveur Magazne, Issue # 45.
Provided by Manami
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PONZU SAUCE:.
- Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute.
- Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside.
- THE SALAD:.
- Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat.
- Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl.
- Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce.
- Divide salad among four plates.
- Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste.
- Heat the same medium nonstick skillet over medium-high heat.
- Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side.
- Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.
Nutrition Facts : Calories 170.9, Fat 11, SaturatedFat 1.4, Cholesterol 20, Sodium 1146.6, Carbohydrate 5.8, Fiber 1, Sugar 1.1, Protein 13
SEARED SCALLOPS IN PONZU SAUCE
Steps:
- 1) Rinse scallops and dry with a paper towel. 2) Heat oil in a medium skillet over medium high heat. 3) Sear scallops until golden brown on each side, about 2-3 minutes a side. Set aside. 4) Add ponzu to the skillet. Scrape the solids from the scallops and reduce sauce until shiny and slightly thickened, about 30 to 60 secounds. 5) Return scallops to skillet, add ginger. Coat the scallops in the mixture. Add chives, remove from heat and serve.
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SEARED SCALLOPS WITH PONZU, GINGER AND CHIVES RECIPE - …
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- Add the scallops to the hot oil. Sear until golden brown on each side, about 2 to 3 minutes per side.
- Remove the scallops from the pan. Add the ponzu sauce, stirring and scraping up solids from the bottom of the pan. Reduce the liquid until it becomes shiny and slightly thickened, about 1 1/2 to 2 minutes.
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- Drizzle the scallops with a little olive oil and sprinkle them all over with sea salt, chili powder, red pepper flakes and freshly cracked black pepper. Toss to coat well.
- Preheat a cast iron skillet on medium flame until hot. Add a lug of olive oil, just enough to coat the bottom and sear the garlic cloves until golden on both sides, making sure not to burn them. Remove from the pan and set aside.
- Using a pair of tongues add the scallops to the hot skillet without touching each other and sear for about 45 seconds on each side until nicely golden. Do not over cook them or they will become rubbery.
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- Add first 5 ingredients to a small non-reactive pot (tamari through dried mushrooms.)Bring to a simmer, stir to dissolve the sugar - 30 seconds. Cover and take off heat to blend all the flavors.Let stand 30 minutes.
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Cuisine Asian, JapaneseTotal Time 25 minsCategory Dipping Sauce, Main CourseCalories 129 per serving
- Dry scallops well, remove the small side muscle from the scallops, rinse with cool water and thoroughly pat dry. Add to a plate, season with salt & pepper on both sides.
- Heat a stickproof ceramic pan with olive oil, raise heat to medium-high.Add scallops and do not move, turn over when very dark golden underneath.Turn over with tongs; turn heat down to medium heat and cook until golden underneath and cooked throughout. Scallops should not be overcooked - total time cooking will be about 4 minutes - 2 minutes per side.
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- Add a serving of scallops to each plate in a circle around the edge. Add steamed veggies in the center. Top scallops with scallions or microgreens and sesame seeds.Drizzle Ponzu Sauce on plate, and serve extra on the side. Steamed rice is a wonderful addition to this recipe; add some steamed quinoa too for extra protein and fiber.
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5/5 (7)Category Dinner EntreeCuisine AsianCalories 414 per serving
- Asian Seared Scallops with Spinach is an easy dinner to make on a weeknight but fancy enough for the weekend. The secret ingredient is Ponzu sauce to make it one tasty dish!
- In a large cast iron pan (or other frying pan), heat oil and butter to medium high heat. Sprinkle scallops with garlic, salt and pepper. Sear scallops for 2 to 3 minutes on each side until golden. Remove scallops from pan , keep warm and set aside.
- Add spinach to pan and cook for a few minutes or until wilted. Add ponzu sauce and mix thoroughly.
- Place spinach on 4 plates reserving the sauce in the pan. Place 3 scallops on top of each plate of spinach. Top with the sauce and sprinkle with sesame seeds. Season with salt and pepper to taste if necessary.
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