Seared Scallops With Delicius Citrus Sauce Recipes

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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.

SCALLOPS WITH CITRUS GINGER SAUCE



Scallops with Citrus Ginger Sauce image

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce. Watch the video above to see how quickly they come together!

Provided by Lisa Bryan

Categories     Main Course

Time 10m

Number Of Ingredients 8

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange (zested and juiced)
1 lemon (juiced)
1 tbsp fresh ginger (grated)
2 tbsp butter (or ghee)
sea salt (to taste)
fresh thyme (for garnish)

Steps:

  • Pat your scallops dry with a paper towel and sprinkle them with sea salt.
  • Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
  • Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
  • Plate your scallops, drizzle more sauce on top and garnish with thyme.

Nutrition Facts : Calories 254 kcal, Carbohydrate 12 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 718 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PAN SEARED SCALLOPS WITH CITRUS SAUCE



Pan Seared Scallops with Citrus Sauce image

A simple tasty recipe for Seared Scallops ( or fish) with Citrus Sauce. Serve with steamed green beans or roasted asparagus.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 20m

Number Of Ingredients 12

6 tablespoons olive oil
2 tablespoons orange juice plus 1 tablespoon zest
1 tablespoon lime juice
1 small shallot - finely chopped
1 tablespoon chopped cilantro ( or sub parsley)
⅛ teaspoon chili flakes or aleppo chili pepper
--
2-4 portions of scallops or fish ( try to find large "dry" scallops)
1-2 tablespoons olive oil
salt and pepper to taste
--
Optional- 2-4 portions Green beans or substitute asparagus

Steps:

  • In a small bowl, mix dressing ingredients together and set aside.
  • If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 - 3 minutes, or until bright green and just tender. Uncover.
  • Heat oil in a large skillet over medium high heat until smoking.
  • Season the oil with salt and pepper. Add the patted dry scallops ( or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven.
  • Spoon flavorful dressing over the scallops and green beans.

Nutrition Facts : Calories 275 calories

PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE



Pan Seared Scallops with Lemon Caper Sauce image

Pan Seared Scallops with Lemon Caper Sauce is a simple yet elegant dish that is perfect for special occasions or any day of the week. The caramelized scallops and sauce is made all in one pan.

Provided by Jessica Gavin

Categories     Appetizer     Dinner     Main Course     Side Dish

Time 28m

Number Of Ingredients 17

⅓ cup kosher salt (plus more for seasoning)
1 cup hot water
4 cups ice water
1 pound large scallops (1 ½ inches wide, about 14 to 16)
3 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
½ cup white wine (optional)
1 cup unsalted chicken broth
1 teaspoon lemon zest
2 tablespoon lemon juice
2 tablespoon capers (rinsed)
1 tablespoon dijon mustard
Black pepper (for seasoning)
1 tablespoon chopped dill
1 teaspoon chopped chives
6 lemon wedges

Steps:

  • In a medium-sized bowl combine salt and hot water, stirring to dissolve the salt. Add ice water to cool the brine. Add scallops to the brine and let stand for 10 minutes. Line a sheet pan with paper towels, set aside.
  • Drain the scallops, rinse under cold water, and then arrange in a single layer on the paper towel-lined sheet pan. Place another paper towel on top of the scallops and gently pat scallops. Remove as much surface moisture as possible for the best browning results when cooked.
  • Allow scallops to sit for 10 minutes at room temperature before cooking.
  • In a 12-inch saute pan or cast iron skillet, heat olive oil over medium-high heat until oil ripples and just begins to smoke.
  • Sprinkle scallops lightly with salt on both sides.
  • Place scallops into the hot pan without crowding. Gently press scallops with a spatula to make direct contact with the pan.
  • Sear scallops without moving them, continuing to cook until bottoms are a rich golden brown, 3 to 3 ½ minutes.
  • Add butter to the pan. Turn the scallops over and cook the second side. Use a spoon to baste the scallops with the butter, tilting the pan to collect the butter as needed.
  • When the scallops are opaque in color and firm to the touch, about 1 to 2 minutes, turn off heat and transfer to a plate, do not discard pan.
  • In the same pan used for cooking the scallops turn heat to medium. Add garlic and cook for 1 minute, until fragrant but not browned.
  • Increase heat to medium-high and add wine. Simmer wine, stirring as needed until the wine is reduced by half, about 3 minutes.
  • Turn heat to high and add the chicken stock, lemon zest, lemon juice and capers to the pan. Cook until sauce is reduced by half, about ½ cup, 8 to 10 minutes.
  • Turn off heat and whisk in Dijon mustard.
  • Turn heat to medium and add scallops back to pan, cook until warm, 2 minutes.
  • Taste sauce and season with salt and pepper as needed.
  • Garnish scallops with chopped dill, chives and serve immediately with lemon wedges.

Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 15 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 10263 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SEARED SCALLOPS WITH CITRUS HERB SAUCE



Seared Scallops with Citrus Herb Sauce image

Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

3/4 pound sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
3 tablespoons butter, divided
1 garlic clove, minced
2 tablespoons dry sherry or chicken broth
1 tablespoon lemon juice
1/8 teaspoon minced fresh oregano
1/8 teaspoon minced fresh tarragon

Steps:

  • Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

PAN-SEARED SCALLOPS WITH LEMON SAUCE



Pan-Seared Scallops with Lemon Sauce image

Categories     Dairy     Bake     Mother's Day     Lemon     Scallop     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 lemon
1 1/2 cups dry white wine
1/4 cup sliced shallots
2 garlic cloves, peeled, crushed
2 cups heavy whipping cream
1 teaspoon ground turmeric
3 pounds large scallops
2 tablespoons (1/4 stick) butter, divided
2 tablespoons olive oil, divided

Steps:

  • Using vegetable peeler, remove peel (yellow part only) from lemon in long strips. Squeeze 1 1/2 tablespoons juice from lemon. Combine wine, shallots, garlic, and lemon peel in heavy small saucepan. Boil until mixture is reduced to 1/2 cup, about 15 minutes. Add cream and turmeric and boil until mixture thickens and is reduced to 1 1/4 cups, about 13 minutes. Pour mixture through fine strainer; discard solids in strainer. Return sauce to pan. Whisk in 1 1/2 tablespoons lemon juice. Season to taste with salt and pepper. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Before serving, bring to simmer over medium heat, whisking occasionally.
  • Preheat oven to 400°F. Pat scallops dry with paper towels. Sprinkle scallops with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add scallops to skillet and sear until browned and almost opaque in center, adding remaining 1 tablespoon butter and 1 tablespoon oil to skillet as needed, about 1 minute per side. Transfer scallops to rimmed baking sheet. DO AHEAD Can be made 20 minutes ahead. Let stand at room temperature.
  • Bake scallops until just opaque in center and heated through, about 3 minutes. Divide sauce among plates. Arrange scallops atop sauce and serve.
  • What to drink:
  • Go ahead, splurge. The William Fevre "Fourchaume" 2004 Chablis Premier Cru ($28, France) - creamy and rich, with lemon and grapefruit flavors - would be divine.

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 WITH LEMON BUTTER SAUCE



Seared Scallops with Lemon Butter Sauce image

These pan-seared scallops with lemon butter sauce are delicious, elegant, and ready in less than 10 minutes!

Provided by Annalise

Categories     Main Course

Time 10m

Number Of Ingredients 5

1 lb large sea scallops
Salt and pepper
3 tablespoons butter
1 teaspoon fresh thyme
Juice of half a lemon

Steps:

  • Pat scallops dry with a paper towel and sprinkle generously with salt and pepper.
  • Melt butter in a large skillet set over medium high heat. Add thyme.
  • Add scallops seasoned side-down and cook without disturbing for 3-4 minutes, until well browned.
  • Flip scallops over and cook until browned, about 2-3 minutes. While scallops are cooking, spoon the butter over the tops to infuse more flavor.
  • Squeeze lemon juice over the scallops and serve.

Nutrition Facts : Calories 152 kcal, Carbohydrate 1 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 45 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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