SEARED SEA SCALLOPS WITH PISTACHIO DRESSING
If you're looking for something to pair wonderfully with a few glasses of amber-hued amontillado, you can't do much better than these tender, burnished sea scallops, inspired by a memorable midcourse of scallops with pistachios and licorice at Restaurant Daniel. Though you're less likely to overcook larger sea scallops, remember that quality is more critical than sheer size. In the market, look for scallops that appear fairly dry; waterlogged scallops will never achieve that ideal caramelized crust.
Provided by Florence Fabricant
Categories quick, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground. Add anise mixture, oil, sherry and lemon juice. Process to a thick paste. Transfer to a small saucepan. Whisk in stock or water. Heat on low until tepid. Turn off heat.
- Heat a cast iron skillet or a griddle to very hot. Dry scallops. Brush a slick of oil on the pan, lower heat a bit and place scallops in the pan. Sear on medium-high until handsomely browned, 2 to 3 minutes. You'll know when the scallops have browned enough when they can be lifted with your spatula without ruinous sticking. Lightly dust scallops with salt, then turn them. Reduce heat to medium-low and continue cooking until scallops are browned on the bottom and just cooked through, another 6 to 8 minutes. Meanwhile, gently warm the sauce. Whisk and add a smidgen of salt if needed.
- Spoon some of the sauce in the center of each of 4 warm dinner plates. Poise 3 to 4 of the scallops around the edges of the sauce pool and garnish with tarragon.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 15 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 2 grams, TransFat 0 grams
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
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.
SEARED SEA SCALLOP SALAD WITH HONEY-LIME DRESSING RECIPE
Steps:
- Gather the ingredients.
- In a nonreactive bowl whisk together juice, honey, white wine or rice vinegar, and salt until the honey is completely incorporated.
- Taste and adjust accordingly.
- Set aside.
- Gather the ingredients.
- Heat oil in a large cast-iron or nonstick skillet over medium-high heat.
- Add a few scallops to skillet, being careful not to crowd the pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
- Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily.
- Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check).
- Transfer to a plate; repeat with remaining scallops.
- To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top. Recipe Source: by Katherine Fausset, et al; (Villard Books) Reprinted with permission.
Nutrition Facts : Calories 242 kcal, Carbohydrate 17 g, Cholesterol 62 mg, Fiber 1 g, Protein 32 g, SaturatedFat 1 g, Sodium 1068 mg, Sugar 6 g, Fat 6 g, ServingSize 4-6 bowls salad (4-6 servings), UnsaturatedFat 0 g
FOOL PROOF SEARED SEA SCALLOPS
I was always intimidated by cooking sea scallops. All the recipes and discussions I saw online said you had to use the dry or "diver" scallops. They said you'd never get a good sear on frozen and they were only good for soups or stews, etc. I can't afford to buy the dry ones so I bought some lovely frozen ones from Sam's Club. I...
Provided by Pamela Rappaport
Categories Seafood
Time 30m
Number Of Ingredients 5
Steps:
- 1. There are two critical points here. First, you need a heavy cast iron skillet. I don't know of anything else that will give you the same sear. Second, don't be timid about the preheating, it has to be HOT.
- 2. I start defrosting the scallops by placing them on a paper towel lined plate, covering with plastic wrap and placing in the fridge in the morning. About an hour before time to cook, remove them from the fridge. They probably still have their ice coating but are soft to the touch. They're almost defrosted. Rinse the ice off and dry well with paper towels. Place back on fresh towels on the plate and let come to room temp while getting dinner ready.
- 3. Place the cast iron skillet on medium high heat for about 15 minutes. No oil yet. When it's screaming hot add the oil and reduce to medium heat.
- 4. Salt and pepper the scallops and place in the oil. DO NOT CROWD, I only do 5 at a time. DO NOT try to move them. Let them sit and sear for 2 to 3 minutes. They will begin to release when they are ready to turn. Turn them over and continue to cook approx 2 minutes. The second side will not get as brown. Use tongs to gently squeeze and test that they are still somewhat soft when squeezed. Overcook them and they become rubber.
- 5. Remove to a warmed serving plate and cook the rest. Add more oil if needed, but watch your temperature, keep it hot.
- 6. After the last ones are cooked, drain any remaining oil. Add the butter and let it brown. This will go quickly. Remove from heat, stir in the grated lemon peel and pour over the scallops.
PISTACHIO-CRUSTED SCALLOPS
Provided by Viet Pham
Categories Nut Shellfish Sauté Dinner Tree Nut Pistachio Seafood Scallop Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add 2 tablespoons unsalted, shelled raw natural pistachios and cook, stirring often, until nuts are deeply toasted, about 2 minutes. Let cool. Chop pistachios. Place in a small bowl; toss with 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh tarragon, and 1 tablespoon chopped fresh thyme. Season 8 large sea scallops (side muscle removed) with kosher salt and freshly ground black pepper. Heat 1 tablespoon unsalted butter and 1 teaspoon grapeseed oil in a large nonstick skillet over high heat. Add scallops; sear until crusty brown, about 2 minutes per side. Roll scallops in pistachio mixture.
SEARED SCALLOPS WITH GARLIC BASIL BUTTER
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
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
BALSAMIC-GLAZED SEA SCALLOPS
Pan-seared scallops may seem intimidating to some, but it's really a simple dish to prepare. Sea scallops are amazingly tender, succulent, and mildly flavored, but when you style them up with a flavorful balsamic glaze, they can be a showstopper. They're sophisticated enough for dinner guests, but easy enough for a weeknight dinner.
Provided by lutzflcat
Categories Seafood Shellfish Scallops
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
- Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
- Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
- Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 7.4 g, Cholesterol 87.6 mg, Fat 10.4 g, Fiber 0.1 g, Protein 30.2 g, SaturatedFat 3.9 g, Sodium 559.2 mg, Sugar 0.9 g
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