Seared Scallops In Ponzu Sauce Recipes

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SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

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

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

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



Seared Scallops With Pan Sauce image

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

3 tablespoons butter
1 tablespoon olive oil
1 1/2 pounds sea scallops
Salt and freshly ground pepper
1 tablespoon minced garlic
Juice of 1 lemon
1/2 cup dry white wine or water, or more as needed
2 tablespoons chopped fresh chives

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



Seared Scallops image

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

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

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



Pan Fried Scallop Recipe image

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

1 to 1 1/4 pound dry sea scallops
Salt and ground black pepper
2 tablespoons olive oil
3 tablespoon butter (divided)
2 garlic cloves (finely minced)
1/4 cup white wine or broth
1/4 cup chicken broth
2 tablespoon fresh lemon juice
1 tablespoon capers (drained)
2 tablespoons parsley (chopped)
Lemon slices or lemon wedges for serving

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



Seared Scallop Salad With Ponzu Sauce image

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

1/2 cup bonito flakes
5 tablespoons fish stock
1/4 cup fresh lime juice
1/4 cup soy sauce
1 1/2 teaspoons mirin (Japanese rice wine)
3 tablespoons vegetable oil
kernels from 3 ears corn
6 ounces baby tatsoi or 6 ounces Baby Spinach
6 scallions, trimmed and sliced into thin rounds
1/4 bunch cilantro, leaves only
16 sea scallops
1 teaspoon fennel seed, toasted & ground with a mortar and pestle (didn't use)
salt & freshly ground black pepper

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



SEARED SCALLOPS IN PONZU SAUCE image

Categories     Shellfish     Appetizer     Low Carb     Quick & Easy     Healthy

Yield 4 people

Number Of Ingredients 5

12 large scallops
2 tbsp. olive oil
6 tbsp. ponzu sauce
2 tsp. minced fresh ginger
3 tbsp. minced chives

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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