BROILED SCALLOPS
Steps:
- Turn broiler on.
- Rinse scallop and place in a shallow baking pan. Sprinkle with garlic salt, melted butter or margarine and lemon juice.
- Broil 6 to 8 minutes or until scallops start to turn golden. Remove from oven and serve with extra melted butter or margarine on the side for dipping.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.8 g, Cholesterol 95.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 5 g, Sodium 2232.2 mg, Sugar 0.2 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.
SIMPLE SEA SCALLOPS PERSILLADE
Sea scallops are available all year, but are abundant and quite welcome in winter. Like all shellfish, they are best when they are ultra-fresh. If you can get them like that, just let the freshness shine. These simple scallops are nearly naked, adorned with nothing more than butter, garlic and parsley. The idea is to accentuate, not mask, that straight-from-the-sea feeling.
Provided by David Tanis
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse scallops to rid them of any sand. With a paring knife, remove the small hard "foot" from the edge of each scallop. Blot scallops dry with paper towels. Season with salt and pepper.
- Put olive oil in wide cast-iron pan over medium-high heat. When oil is hot and nearly smoking, place scallops in pan in one layer. Leave scallops until well browned on one side, 2 to 3 minutes, then turn and cook for 1 minute on other side. Remove scallops to a plate, browned side up.
- Wipe pan clean with paper towels and return to stove. Turn down heat slightly. Add butter and swirl pan to melt. Add garlic and let it bloom - that is, cook without browning for 30 seconds. Return scallops to pan, browned side up, and gently heat through. Sprinkle with 3 tablespoons parsley and turn off heat. Put 2 scallops per person in scallop shells or small shallow bowls.
- Tilt pan and spoon butter sauce evenly over each serving. Sprinkle with remaining 1 tablespoon parsley. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 227 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED SCALLOPS
These quick scallops are perfect for two. They look as if they were prepared in a fancy restaurant. -Susan Coryell, Huddleston, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, saute onions and garlic in oil until tender. Add the scallops, parsley and basil; cook and stir over medium heat until scallops are firm and opaque. Add the vermouth or broth, salt and pepper; cook, uncovered, over medium-low heat for 1 minute., Divide mixture evenly between 2 ovenproof 1-1/2-cup dishes. Sprinkle with bread crumbs; dot with butter. Broil 4-6 in. from heat until scallops are firm and opaque and bread crumbs are golden brown.
Nutrition Facts : Calories 296 calories, Fat 10g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 506mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic exchanges
BROILED SCALLOPS PERSILLADE
4 pts per serving; pair with boiled small red potatoes and steamed veggie, such as spinach or broccoli.
Provided by Psugrl
Categories High Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Combine bread crumbs, parsley, garlic, butter, lemon juice, and cayenne in a large bowl.
- Add scallops and toss to coat.
- Place scallops on rack of broiler pan and lightly spray with non-stick spray.
- Broil 4 inches from heat until golden brown on the outside and opaque in tghe middle, about 4 minutes (do not turn).
Nutrition Facts : Calories 206, Fat 4.7, SaturatedFat 2.1, Cholesterol 54.5, Sodium 348.8, Carbohydrate 13.6, Fiber 0.7, Sugar 0.9, Protein 25.8
More about "broiled scallops persillade recipes"
BROILED SHRIMP AND SCALLOPS RECIPE | MYRECIPES
From myrecipes.com
BROILED SHRIMP OR SCALLOPS WITH PERSILLADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PERSILLADE – THE CHEF MIMI BLOG
From chefmimiblog.com
BROILED SCALLOPS PERSILLADE - RECIPESREADER.BLOGSPOT.COM
From recipesreader.blogspot.com
WORLD BEST FISH COOKING RECIPES : BROILED SCALLOPS PERSILLADE
From worldbestfishrecipes.blogspot.com
BROILED SCALLOPS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
BROILED SCALLOPS PERSILLADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BROILED SCALLOPS RECIPE | EATINGWELL
From eatingwell.com
BROILED SCALLOPS PERSILLADE - BIGOVEN.COM
From bigoven.com
BROILED SCALLOPS PERSILLADE RECIPES
From tfrecipes.com
You'll also love