Seared Scallops With Vanilla Citrus Confit Recipes
PAN SEARED SCALLOPS WITH CITRUS SAUCE
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
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
SEARED SCALLOPS WITH CITRUS HERB SAUCE
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
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.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
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- Heat vegetable oil and butter in a large skillet over medium-high heat until very hot but not smoking. Add the scallops in a single layer. Do over crowd the pan and cook them in batches if necessary. Cook for 2-3 minutes without flipping, until a golden crust forms. Flip and cook for another 2 minutes on the other side, until the outside is browned and the scallops are opaque throughout. Remove from skillet, transfer to a plate and cover to keep warm.
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