SAUTEED BAY SCALLOPS WITH LEMON BUTTER
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
- Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
- Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.
QUICK PAN-SEARED SCALLOPS
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
- Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
- Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g
BAY SCALLOPS WITH GARLIC PARSLEY BUTTER SAUCE
They say smell is the sense most closely linked to memory recall, and that was certainly the case while making these garlicky, buttery bay scallops on toast. As waves of the wonderful aromas wafted up from the pan, they brought back a flood of vivid memories of my first kitchen job.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 13m
Yield 4
Number Of Ingredients 11
Steps:
- Spread 1/2 tablespoon butter on one side of each piece of toasted Italian bread. Set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallops over buttered toast and serve immediately.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 24.6 g, Cholesterol 148.5 mg, Fat 25 g, Fiber 1 g, Protein 45.7 g, SaturatedFat 11.9 g, Sodium 780.5 mg, Sugar 0.8 g
SCALLOP SATE WITH PEANUT SAUCE
Provided by Florence Fabricant
Categories appetizer, main course
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Place the skewers in cold water to cover and set aside.
- Combine the soy sauce, a tablespoon and a half of the fish sauce, three tablespoons of the vinegar and a tablespoon of the chili oil in a bowl. Add the scallops, mix to combine, cover and allow the scallops to marinate one to three hours. Refrigerate them if they will be marinating more than an hour.
- Cut the red pepper into strips about an inch wide, then cut into squares. Make 24 squares.
- Heat a small nonstick skillet, add the pepper squares and sear, tossing briefly about five minutes, just until the pepper squares begin to soften. Remove from the heat and set peppers aside.
- Meanwhile beat the peanut butter and orange juice together until well blended. Stir in the remaining fish sauce, vinegar and chili oil. Season to taste with hot red pepper flakes. Stir in the scallions and cilantro. Transfer to a small serving dish appropriate for a dip and set aside.
- Just before serving, thread two scallops on each of the skewers with a pepper square between them. Be sure the food on the skewers is placed close to the pointed end of the skewer so guests can easily bite the scallops and peppers off the skewers without having to imitate a sword swallower.
- Preheat a grill or broiler. Grill or broil the skewers close to the source of heat until seared. Arrange the skewers on a serving platter and place the dish of peanut sauce in the middle or alongside. Pass as hors d'oeuvres with cocktails.
More about "appetizer of pan seared nantucket bay scallops recipes"
PAN SEARED SEA SCALLOPS RECIPE - SOUTHERN CRAVINGS
From southerncravings.com
Cuisine AmericanTotal Time 19 minsCategory Dinner RecipesCalories 194 per serving
- Remove the excess moisture by patting each scallop dry with paper towels. One-by-one, place on a paper towel-lined baking sheet. Season with kosher salt.
- Then, place another layer of paper towels on top of the scallops, then follow with another baking sheet.
31 EASY APPETIZERS FOR ANY OCCASION | RECIPES, …
From foodnetwork.com
Author By
SEARED BAY SCALLOPS WITH BROWN BUTTER EMULSION …
From thespruceeats.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
From wholesomeyum.com
PAN-SEARED SCALLOPS WITH LEMON BUTTER - ONCE UPON …
From onceuponachef.com
PAN SEARED SCALLOPS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
50 EASY THANKSGIVING APPETIZER RECIPES - FOOD …
From foodnetwork.com
PAN-SEARED NANTUCKET CAPE SCALLOPS WITH SHRIMP
From greatchefs.com
35 APPETIZER RECIPES READY IN 15 MINUTES - TASTE OF …
From tasteofhome.com
A FISHMONGER'S SAUTéED NANTUCKET BAY SCALLOPS …
From insidehook.com
SIMPLE SEARED BAY SCALLOPS WITH SHALLOTS - LAST INGREDIENT
From lastingredient.com
5/5 (1)Total Time 467644 hrs 29 minsCategory AppetizersPublished Feb 14, 2022
PAN SEARED BAY SCALLOPS – IN DIANES KITCHEN
From indianeskitchen.com
Estimated Reading Time 1 min
EASY APPETIZER RECIPES - PARTY FOOD AND CANAPES - THE PIONEER …
From thepioneerwoman.com
NANTUCKET BAY SCALLOPS WITH BAY-SCENTED BUTTER RECIPE
From myrecipes.com
PAN-SEARED NANTUCKET CAPE SCALLOPS WITH SHRIMP | CUISINE …
From greatchefs.com
PAN-ROASTED PECONIC BAY SCALLOPS WITH CITRUS DRESSING
From nymag.com
30 SHEET-PAN DINNERS (AND DESSERTS) THAT'LL MAKE CLEAN-UP A …
From bonappetit.com
You'll also love