PAN-SEARED LEMON AND GARLIC SCALLOPS
Scallops have a reputation for being hard to cook correctly, but this recipe is really fast, easy, and oh so tasty. The key is high heat for the sear, a good nonstick pan, and clarified butter. Pairs well with risotto.
Provided by Brian Genest
Categories Seafood Shellfish Scallops
Time 1h20m
Yield 2
Number Of Ingredients 6
Steps:
- Place scallops in a bowl and sprinkle with salt. Cover and let rest in the refrigerator for 30 minutes.
- Combine 5 tablespoons warm butter, lemon juice, and garlic in a bowl; whisk until combined. Let sit at room temperature for 30 minutes.
- At the same time, remove scallops from the refrigerator and let come to room temperature, about 20 to 30 minutes.
- Melt 3 tablespoons butter in a nonstick pan over medium-high heat, making sure it does not smoke. Brush scallops with garlic mixture and add to the pan. Cook until the bottoms begin to sear and turn golden, about 2 minutes. Flip scallops, brush with garlic mixture, and cook another 2 minutes. Remove scallops from the heat and let them continue to cook while they rest, off the heat, for 5 more minutes. Plate and serve.
Nutrition Facts : Calories 675.1 calories, Carbohydrate 10.1 g, Cholesterol 232.4 mg, Fat 52.5 g, Fiber 0.1 g, Protein 42.5 g, SaturatedFat 31.7 g, Sodium 1647.9 mg, Sugar 0.4 g
LEMON GARLIC SCALLOPS
Make and share this Lemon Garlic Scallops recipe from Food.com.
Provided by agileangus
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse scallops and pat dry. Season with salt & pepper to taste.
- Preheat large nonstick skillet over medium high heat. Melt 1 tablespoon butter until slightly foamy.
- Add scallops to butter and sauté 2 minutes per side until seared and slightly translucent. Transfer to plate and keep warm.
- Add wine to skillet. Reduce heat and cook until mostly evaporated. Add garlic and cook 1 minute. Turn off heat, stir in lemon juice and remaining 2 tablespoons butter. Spoon sauce over scallops and serve immediately.
Nutrition Facts : Calories 343.1, Fat 18.5, SaturatedFat 11.2, Cholesterol 100.4, Sodium 1046.7, Carbohydrate 10.5, Fiber 0.5, Sugar 0.7, Protein 28
WW GARLICKY LEMON SCALLOPS 4-POINTS
From the Weight Watchers cookbook called "Cook it Quick" Make sure to pat the scallops dry before you mix them with the flour and salt. That way they won't soak up too much flour. You can substitute smaller Scallops just make sure you adjust the cooking time. You don't want to overcook them or they will become tough and rubbery. I like to serve this with recipe #272832.
Provided by teresas
Categories Healthy
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat the oil.
- In a medium bowl, toss the scallops with the flour and salt.
- Transfer the scallops to the skillet; add the garlic, scallions, and sage.
- Saute' until the scallops are just opaque, 3-4 minutes.
- Stir in the lemon juice and parsley; remove from the heat and serve at once.
Nutrition Facts : Calories 150.6, Fat 4.2, SaturatedFat 0.7, Cholesterol 34.1, Sodium 704.9, Carbohydrate 9.6, Fiber 0.4, Sugar 0.5, Protein 17.9
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- Cook Scallops: Heat the olive oil in a large skillet on high heat. Gently add the scallops to the skillet, making sure they are not touching each other. Season them generously with salt and pepper then add the 2 tbsp of butter to the skillet. Sear the scallops for 2 minutes on the first side then flip them over and cook for another 2 to 3 minutes on the other side. Season the other side with salt and pepper as well. They should have a golden crust on each side when they are done. Cook in batches if they don't all fit in the skillet. Transfer the scallops to a plate.
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