Seared Scallops With Brown Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON BUTTERED SEARED SCALLOPS



Lemon Buttered Seared Scallops image

Provided by Valerie Bertinelli

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1 pound dry sea scallops (12 to 15 scallops), side muscles removed
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives
1 cup (2 sticks) unsalted butter, at room temperature
1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

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.

SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON



Sea Scallops With Brown Butter, Capers and Lemon image

This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.

Provided by Alex Witchel

Categories     easy, quick, appetizer, main course

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped

Steps:

  • Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
  • Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
  • To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams

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.

SCALLOPS WITH HERBED BROWN BUTTER



Scallops With Herbed Brown Butter image

Ask for "dry" scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear.

Provided by Dawn Perry

Categories     Herb     Shellfish     Quick & Easy     Dinner     Seafood     Scallop     Butter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
1 pound sea scallops, side muscle removed
Kosher salt, freshly ground pepper
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
4 sprigs herbs (such as tarragon, lemon thyme, or sage)
2 teaspoons fresh lemon juice

Steps:

  • Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

SEARED SCALLOPS WITH BROWN BUTTER AND LEMON PAN SAUCE



Seared Scallops With Brown Butter and Lemon Pan Sauce image

Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.

Provided by Carla Lalli Music

Categories     Bon Appétit     Dinner     Quick & Easy     Seafood     Shellfish     Scallop     Chive     Capers     Lemon

Yield 4 servings

Number Of Ingredients 7

3 lemons
Small handful of chives
12 large dry sea scallops
Kosher salt, freshly ground pepper
Extra-virgin olive oil or vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons drained capers

Steps:

  • Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have 1/4 cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
  • Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2-3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3-4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1-2 minutes, depending on size. Transfer scallops to a plate.
  • Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.

SEARED SCALLOPS WITH GARLIC BASIL BUTTER



Seared Scallops with Garlic Basil Butter image

Seared scallops cook quickly - within 5 minutes - and are best when enjoyed straight-away. If you're serving them with pasta, vegetables or rice, make sure they are ready before cooking the scallops. Basil adds a lovely sweetness to the butter sauce, but if it is not available, a few fresh thyme sprigs will do the trick.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 10m

Yield Makes 4 servings, 3 large scallops each

Number Of Ingredients 8

12 large sea scallops, 1 1/4 to 1 1/2 pounds
2 teaspoons all-purpose flour, optional, see notes
Salt and fresh ground black pepper
2 tablespoons oil, such as olive oil, avocado oil or grape seed oil
1 1/2 tablespoons butter
2 garlic cloves, minced
1 cup fresh basil leaves
3 to 4 lemon slices

Steps:

  • Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper.
  • Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes.
  • While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper.
  • Flip the scallops - if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them.
  • Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.

Nutrition Facts : ServingSize 1/4 of the recipe (3 scallops), Calories 267, Fat 12.6g, SaturatedFat 3.7g, Cholesterol 69.5mg, Sodium 1236.8mg, Carbohydrate 9.6g, Fiber 0.2g, Sugar 0.2g, Protein 29.6g

PAN-SEARED SEA SCALLOPS WITH BROWNED BUTTER SAGE



Pan-Seared Sea Scallops With Browned Butter Sage image

This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite!

Provided by MarthaStewartWanabe

Categories     Savory

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea scallops, colossal (approximately 8 at 2 inches in diameter)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup sage, fresh, chiffonade (roll leaves into a bunch and chop into thin strips)

Steps:

  • With a paper towel, thoroughly dry all sides of scallops.
  • Season all sides of scallops evenly with garlic powder, onion powder and black pepper. Then evenly coat all sides with flour and pat of excess flour.
  • In an oven-safe skillet (cast iron preferred), heat olive oil over medium-high heat until glistening.
  • Add scallops. Cook for 3 - 5 minutes and turn over when bottom edges change color 1/4 of the way up, and seared side has turned paper bag brown.
  • Lower skillet to medium heat. Add butter to pan (being careful not to burn). When butter has melted and begins to foam, baste scallops with it for 1 - 3 minutes. (The butter will become amber in color. If it seems to be any darker than "amber", reduce heat a little.)
  • During the last one minute of cooking time, sprinkle fresh sage into butter and allow to crisp. Scallops are done when their sides are evenly white from top to bottom (no longer opaque) or internal temperature reaches 140°F.

Nutrition Facts : Calories 364.7, Fat 20, SaturatedFat 8.8, Cholesterol 85.1, Sodium 994.4, Carbohydrate 16.9, Fiber 2.1, Sugar 0.2, Protein 29

SEARED SCALLOPS WITH GARLIC BUTTER



Seared Scallops with Garlic Butter image

These scallops are seared until golden brown and then covered in a garlic butter wine sauce!

Provided by Holly Nilsson

Categories     Main Course

Time 20m

Number Of Ingredients 9

1 pound sea scallops
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon olive oil
3 tablespoons butter
1 clove garlic (minced)
⅓ cup white wine
lemon wedges ( for serving)
parsley ( for garnish)

Steps:

  • Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.
  • Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook 2-3 minutes or until golden brown.
  • Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.
  • Remove from heat and place on a plate to rest.
  • Reduce heat to medium and wipe-out skillet with a paper towel.
  • Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.
  • Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.
  • Garnish with lemon wedges & parsley, serve immediately.

Nutrition Facts : Calories 202 kcal, Carbohydrate 4 g, Protein 14 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 811 mg, Sugar 1 g, ServingSize 1 serving

SEARED SCALLOPS WITH GARLIC BUTTER



Seared Scallops with Garlic Butter image

These seared scallops are large sea scallops that are cooked until golden brown and caramelized, then finished off with a garlic butter sauce. A quick and easy dinner option that can be on the table in 20 minutes!

Provided by Sara Welch

Categories     Main

Time 15m

Number Of Ingredients 8

1 1/4 pounds sea scallops (preferably fresh dry packed scallops)
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons butter
1 teaspoon minced garlic
2 teaspoons lemon juice
2 teaspoon chopped fresh herbs (plus more for garnish)
lemon wedges (for garnish)

Steps:

  • Pat the scallops dry on both sides with a paper towel. Season the scallops on both sides with salt and pepper.
  • Heat the oil in a heavy skillet over high heat until it's just smoking. Add the scallops in a single layer and cook for 2-3 minutes per side.
  • Remove the scallops from the pan. Melt the butter in the pan.
  • Add the garlic and cook for 30 seconds. Stir in the lemon juice and herbs.
  • Return the scallops to the pan. Spoon the sauce over the top. Garnish with herbs and lemon wedges, then serve immediately.

Nutrition Facts : Calories 206 kcal, Carbohydrate 5 g, Protein 17 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 631 mg, Sugar 1 g, ServingSize 1 serving

SEARED BAY SCALLOPS WITH BROWN BUTTER EMULSION



Seared Bay Scallops With Brown Butter Emulsion image

These scallops are seared in clarified butter and then basted with an emulsion of soy sauce, butter, and balsamic vinegar.

Provided by Brett Moore

Categories     Appetizer     Dinner     Entree

Time 45m

Yield 4

Number Of Ingredients 13

For the Emulsion:
2 cups balsamic vinegar
1/4 pound (1 stick) unsalted butter
1 tablespoon soy sauce
Freshly ground black pepper to taste
For the Scallops:
2 pounds bay scallops
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Clarified Butter (recipe below)
2 sprigs thyme
2 cloves garlic
1 tablespoon unsalted butter

Steps:

  • Gather the ingredients.
  • Place the vinegar in a medium nonreactive saucepan over high heat and bring to a boil.
  • Reduce the heat to medium-low and simmer , stirring occasionally, until thick and reduced to 1/2 cup, about 30 minutes.
  • Transfer to a small bowl and allow it to cool to room temperature.
  • Place the butter in a medium skillet over medium heat, and allow it to melt and turn light brown.
  • Remove the butter from the heat and allow it to cool to room temperature.
  • Gradually whisk the browned butter into the reduced balsamic vinegar .
  • Whisk in the soy sauce and season with pepper to taste.
  • Reserve the emulsion at room temperature.
  • Pat the scallops dry with paper towels and season them with the salt and pepper.
  • Coat the bottom of 2 large skillets with clarified butter (see recipe to make it below). Place the pans over a medium-high flame and heat until the butter is nearly smoking.
  • Divide the scallops between the pans; do not shake the pans or move the scallops around. Immediately reduce the heat to medium and add a little more clarified butter to each pan.
  • Cook the scallops until they are deeply brown on one side, about 3 minutes.
  • Turn the scallops over, and add a sprig of thyme and a clove of garlic to each pan. Allow the scallops to brown slightly on the other side, continuously basting them with the hot butter, about 2 minutes.
  • Transfer the scallops to a platter with a slotted spoon and reserve in a warm place.
  • Add the 1 tablespoon of butter to the pan and scrape with a wooden spoon to dislodge any browned bits; remove the pan from the heat when the butter is completely melted.
  • Pour an equal portion of the emulsion onto each plate in a wide stripe down the center.
  • Place an equal portion of scallops, browned-side up, in the center of each plate, spoon the pan drippings around, and serve immediately.
  • Cut the butter into 1/2-inch slices and place it in a medium saucepan over medium heat. Allow the butter to melt and then come to a boil; this should take about 5 minutes.
  • Skim off any foam that rises to the top. The butter should sizzle and crackle; throughout the process, make sure the heat is never so high that the bottom of the pan starts to brown or blacken.
  • Lower the heat to keep the butter at a slow, steady boil for another 15 minutes, continuing to skim any surface foam. The bubbles in the butter will become smaller and smaller, ultimately the size of a pinhead. Allow any residual milk solids to settle to the bottom of the pan.
  • Carefully pour off the pure, clear, oily butterfat into a holding container, leaving all solids behind. (At this point, you can pass it through a tea strainer or other fine-mesh strainer just to be sure it's completely clear.)
  • Allow the clarified butter to cool to room temperature, cover, and refrigerate until ready to use. Reprinted with permission from Geoffrey Zakarian's Town/Country (Clarkson Potter, 2006) Also try this Town/Country recipe: Carpaccio of Sea Scallops With Sherry Vinegar-Honey Emulsion

Nutrition Facts : Calories 710 kcal, Carbohydrate 35 g, Cholesterol 194 mg, Fiber 0 g, Protein 48 g, SaturatedFat 24 g, Sodium 1922 mg, Sugar 19 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

More about "seared scallops with brown butter recipes"

SEARED SCALLOPS IN BROWN BUTTER - LIFE, LOVE, AND GOOD FOOD
seared-scallops-in-brown-butter-life-love-and-good-food image
2019-08-07 Seared Scallops with Brown Butter are delicious, elegant, and the perfect combination of zesty and savory. This easy meal is sure to become a …
From lifeloveandgoodfood.com
4.2/5 (21)
Total Time 13 mins
Category Fish & Seafood
Calories 463 per serving
  • Line a plate with paper towel. Place scallops on the plate and gently pat dry on all sides. Sprinkle evenly with the salt and freshly ground black pepper.
  • In a large non-stick skillet, melt 1 tablespoon butter over high heat. Add scallops to the skillet and sear 2 minutes on each side. Remove scallops from the skillet and keep warm.
  • Reduce heat to medium high and add 3 tablespoons butter to the skillet with the garlic. Cook for 1-2 minutes or until the butter turns golden brown, being careful not to burn the garlic.
  • Turn off the heat and stir in the lemon juice and capers. Spoon sauce over the scallops and serve with angel hair pasta, if desired.


SEARED SCALLOPS RECIPE | BON APPéTIT
seared-scallops-recipe-bon-apptit image
2017-11-14 Seared Scallops with Brown Butter and Lemon Pan Sauce. By Carla Lalli Music. November 14, 2017. 4.4 (43) Read Reviews Alex Lau. Juice …
From bonappetit.com
4.4/5 (42)
Estimated Reading Time 4 mins
Servings 4
  • Cut 2 lemons in half and squeeze juice into a measuring glass or small bowl; you should have ¼ cup juice. Set aside. Using a paring knife, cut ends off remaining lemon to expose flesh. Upend lemon on a cut end and remove peel and white pith from lemons; discard. Cut between membranes to release segments into bowl with juice; squeeze membranes to get any last drops of juice. Fish out any seeds; set aside. Thinly slice chives and place in a small bowl; set aside.
  • Pull side muscle off scallops, if needed; pat dry. Season lightly on both sides with salt and pepper. Heat a large skillet, preferably stainless steel, over medium-high. Pour in oil to lightly coat surface (2–3 Tbsp.); heat until it shimmers and you see first wisps of smoke. Swiftly place scallops into skillet, flat side down, and cook without touching, tossing, or fussing until underside is deep golden brown, 3–4 minutes. Use a thin spatula or tongs to gently turn over; if they resist, cook another 30 seconds and try again. Cook on second side until flesh at top and bottom looks opaque but there is still a faintly translucent strip in the middle, 1–2 minutes, depending on size. Transfer scallops to a plate.
  • Pour off any oil in skillet and set over medium heat. Add butter and cook, swirling, until butter foams, then browns, about 2 minutes. Add reserved lemon juice and segments; energetically stir and swirl pan to emulsify sauce. Mix in capers and reserved chives and spoon pan sauce around and over scallops.


PAN SEARED SCALLOPS WITH BROWN BUTTER BEER SAUCE - …
pan-seared-scallops-with-brown-butter-beer-sauce image
2021-02-10 Pan Seared Seared Scallops with Brown Butter Beer Sauce is a perfect dinner to make for Valentine's Day or any dinner where you want to …
From jerseygirlcooks.com
5/5 (6)
Total Time 20 mins
Category Easy Dinner
Calories 111 per serving
  • Heat the oil in a cast iron pan on medium high heat. Add the scallops to the pan and cook for 2 to 3 minutes on each side or until they have a nice sear on them. Remove from pan and keep warm.
  • Add the butter to the pan and turn heat to medium. Cook until butter starts to foam and turns slightly brown. Add beer, honey and thyme. Whisk mixture and cook for a few minutes until liquid is reduced by over half. Add parsley. Place scallops back in pan and pour sauce over them.


RECIPE: SEARED SCALLOPS WITH HERB-BUTTER PAN SAUCE ...
recipe-seared-scallops-with-herb-butter-pan-sauce image
2005-06-01 Pat the scallops dry with paper towels; surface moisture impedes browning. Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to …
From finecooking.com
4.9/5 (42)
Category Main Course
Servings 2-3
Calories 346 per serving


SEARED SCALLOPS WITH CAULIFLOWER, BROWN BUTTER, AND …
seared-scallops-with-cauliflower-brown-butter-and image
2010-10-28 Recipe Seared Scallops with Cauliflower, Brown Butter, and Basil. By Bruce Weinstein, Mark Scarbrough Fine Cooking Issue 108. Scott …
From finecooking.com
4.3/5 (9)
Category Main Course
Cuisine French
Calories 300 per serving


BROWN BUTTER SEARED SCALLOPS RECIPE | EATINGWELL
brown-butter-seared-scallops-recipe-eatingwell image
2020-02-13 Sprinkle scallops with salt and pepper; cook until golden brown on the bottom, about 3 minutes. Turn the scallops and add herbs and the …
From eatingwell.com
5/5 (1)
Total Time 10 mins
Category Healthy Scallop Recipes
Calories 157 per serving


BROWN BUTTER HONEY GARLIC SCALLOPS - RASA MALAYSIA
2020-10-22 Pan-sear both sides of the scallops until nicely browned. Set aside. Clean the skillet and heat up on medium heat. Add the butter and let it melt, until it starts to foam and turn …
From rasamalaysia.com
5/5 (3)
Total Time 15 mins
Category American Recipes
Calories 390 per serving
  • Rinse the scallops and pat very dry with paper towels. Season with salt and black pepper. Mix the honey, water, apple cider vinegar, cayenne pepper and salt together. Stir to combine well.
  • Heat up a skillet (cast-iron preferred) on medium heat with the olive oil. Pan-sear both sides of the scallops until nicely browned. Set aside. Clean the skillet and heat up on medium heat. Add the butter and let it melt, until it starts to foam and turn golden brown in color. Add the garlic, saute until they turn brown. Add the honey garlic mixture into the skillet, as soon as it thickens, transfer the scallops into the skillet. Turn off the heat, stir to combine well with the sauce. Top with the chopped parsley and serve immediately.


SEARED SCALLOPS WITH BROWN BUTTER AND CAULIFLOWER 'RISOTTO ...
2017-01-06 Step 4. Pat the scallops dry with kitchen paper, and season with a pinch of fine salt. Heat another 1 tbsp butter and 1 tsp oil in a non-stick frying pan on a high heat, until foaming, and fry the scallops for 1-2 minutes on each side until they form a golden crust. Step 5. Divide the cauliflower risotto between 4 plates or shallow bowls.
From olivemagazine.com
Servings 4
Total Time 30 mins
Category Recipes
Calories 389 per serving


SEARED SEA SCALLOPS WITH LEEK RISOTTO AND LEMON-BROWN ...
2017-02-09 Meanwhile, for the Lemon-Brown Butter Sauce: Add butter to a small saucepan set over medium heat. Cook, stirring and swirling the pan every few seconds, until the foam subsides and the butter begins to turn golden brown and smells nutty, about 3 minutes. Off the heat, stir in garlic and let it sizzle for about 10-15 seconds, then add lemon juice. Season with …
From seriouseats.com
5/5 (1)
Category Mains
Cuisine Italian
Total Time 1 hr 15 mins


BROWN BUTTER SEARED SCALLOPS - RECIPESNOW!
Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 2 minutes. Turn the scallops and add the butter, allowing it to bubble and brown. Cook, spooning the butter on the scallops, until white throughout, about 3 minutes. Serve scallops with Agavero mango chutney.
From recipesnow.com
Estimated Reading Time 3 mins


BROWN BUTTER SCALLOPS - DAMN DELICIOUS
2020-12-28 Directions: Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown ...
From damndelicious.net
5/5 (8)
Category Entree
Servings 4
Estimated Reading Time 1 min


SEARED SCALLOPS WITH CURRY BROWN BUTTER RECIPE
Recent recipes seared scallops with curry brown butter adult cocktails warm rocky road cake heavenly drinking chocolate watch us make: cornmeal pancakes shoe peg corn black eyed peas italian dressing rotel bulgur wheat bread valerie bertinelli for shrimp scampi orecchiette the keg bread cinnamon apple pancakes broccoli rabe with garlic videos rick
From crecipe.com


SEARED SCALLOPS WITH BROWN BUTTER | RECIPE | FOOD, RECIPES ...
Sep 23, 2018 - Seared Scallops with Brown Butter are delicious, elegant, and the perfect combination of zesty and savory.
From pinterest.com


SEARED SCALLOPS BROWN BUTTER SAUCE - ALL INFORMATION ABOUT ...
Seared Scallops with Brown Butter Caper Sauce Recipe hot www.simplyrecipes.com. Seared Scallops with Brown Butter Caper Sauce Prep Time 5 mins Cook Time 25 mins Total Time 30 mins Servings 3 to 4 servings When shopping for scallops, choose only scallops that have a fresh, sweet smell.
From therecipes.info


MILK.ORG | BUTTER SEARED SCALLOPS WITH APPLE SAUCE & POTATOES
Step 3: Butter-Seared Scallops. Pat scallops dry, sprinkle with salt & pepper onto both sides. Heat pan with oil until smoking. Add scallops and sprinkle with salt & pepper. Sear until golden (about 30 secs), flip and immediately add butter. Lower heat to medium. Using a spoon, tilt pan to scoop and drizzle melted butter overtop of the scallops.
From new.milk.org


SEARED SCALLOPS WITH BROWN BUTTER – BLACK & BOLYARD
Add the remaining 3 Tbsp. (45g) of the Black & Bolyard ® Original Brown Butter to the pan and baste the scallops gently for 30 seconds as soon as the brown butter melts. Flip all of the scallops and cook for another 30 seconds, turn off the heat and remove scallops from the pan immediately to prevent overcooking. Drain on paper towels.
From blackandbolyard.com


CAULIFLOWER BISQUE WITH SEARED SEA SCALLOPS & BROWN BUTTER ...
2022-01-21 Print Recipe. Cauliflower Bisque with Seared Sea Scallops & Brown Butter. Course: Dinner. Servings: 6. Ingredients. 1 Tbsp butter plus 1/4 stick for brown butter, cut into small 1/2 inch pieces; 1/2 medium yellow onion sliced; 2 cups cauliflower flowerets; 2 cups chicken stock; 6 sea scallops; salt and pepper to taste; snipped chives for garnish; …
From grgich.com


SEARED SCALLOPS WITH BROWN BUTTER RECIPE
Get one of our Seared scallops with brown butter recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Seared Steaks with Red-Wine Cherry Sauce Most people love the combination of a beef tenderloin and red wine cherry sauce. It is an excellent combination that off. Bookmark. 45 min ; 4 Yield; 98% Brown Butter Corn Flake …
From crecipe.com


Related Search