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.
GRILLED GARLIC PARMESAN CRUSTED SCALLOPS
Steps:
- Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
- Pour olive oil into a shallow bowl.
- Rinse scallops under cold water, then dip into the olive oil.
- Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
- Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the scallops lightly with more olive oil.
- Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g
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
PAN SEARED PARMESAN SCALLOPS
Tender pan-seared scallops are simple to make and delightful to eat. These scallops only require five ingredients, and are best served with a side of your choosing (we love risotto, pasta, or grilled asparagus to name a few).
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Pat scallops dry with paper towels. Place cheese ¡n shallow dish or resealable food-storage plastic bag. Coat scallops with cheese. Discard any remaining cheese.
- Heat oil and butter in 12-inch nonstick skillet over medium-high heat. Cook half of scallops at a time in oil 3 to 6 minutes, turning once, until golden brown on outside and white and opaque inside. Sprinkle with pepper and chives.
Nutrition Facts : Calories 170, Carbohydrate 0 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
PAN SEARED SCALLOPS
Very simple preparation that preserves the delicate, sweet flavor of the scallops. I didn't have Romano on hand, so I used Parmigiano-Reggiano and just grated it directly over the scallops in the skillet.
Provided by GaylaJ
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll scallops in bread crumbs.
- Put olive oil and butter in a large skillet; stir and heat until hot.
- Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.
- Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese.
- Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.
Nutrition Facts : Calories 195.4, Fat 7.7, SaturatedFat 2.6, Cholesterol 35.1, Sodium 735.2, Carbohydrate 15.2, Fiber 1.1, Sugar 1.2, Protein 16
PAN-SEARED SCALLOPS WITH LEMON
Sea scallops seared in olive oil require little embellishment.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 4
Steps:
- Pat scallops dry with paper towels, and season with salt and pepper. Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed. Serve immediately, with lemon wedges on the side.
More about "pan seared parmesan scallops recipes"
CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE …
From therecipecritic.com
5/5 (4)Total Time 12 minsCuisine American, Caribbean, MediterraneanCalories 244 per serving
- In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
- Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
- Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.
PAN SEARED SCALLOPS (TIPS & TRICKS!) – A COUPLE COOKS
From acouplecooks.com
4.3/5 (4)Total Time 15 minsCategory Main DishCalories 164 per serving
- Brine the scallops: In a shallow dish, mix together 4 cups room temperature water and 2 tablespoons kosher salt. Place the scallops in the water and wait for 10 minutes.
- Heat the oil in a large skillet over high heat. If using a medium skillet, cook the scallops in two batches. Once the oil is hot, add the scallops and cook without turning for 2 to 3 minutes, until an even brown crust clearly forms on bottom.
BROWN BUTTER SCALLOPS WITH PARMESAN RISOTTO RECIPE
From pinchofyum.com
PAN SEARED SCALLOPS (BROWNED BUTTER & GARLIC)
From dinnerthendessert.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | THE RECIPE …
From therecipecritic.com
PANKO- & PARMESAN-CRUSTED BAKED SCALLOPS - EATINGWELL
From eatingwell.com
LEMON BUTTER SCALLOPS OVER PARMESAN RISOTTO RECIPE
From kitchenswagger.com
PAN SEARED SCALLOPS RECIPE WITH GARLIC BUTTER
From wholesomeyum.com
5/5 (30)Calories 166 per servingCategory Main Course
LOW-CARB AND LIGHTNING-FAST: 30-MINUTE DINNER RECIPES - MSN
From msn.com
PAN SEARED SCALLOPS WITH BACON CREAM SAUCE | RECIPE | SCALLOP …
From pinterest.com
PASTA > LEMON AND GARLIC PASTA WITH PAN-SEARED SCALLOPS
From healthyeating.nhlbi.nih.gov
PAGE NOT FOUND • INSTAGRAM
From instagram.com
PERFECT PAN SEARED SCALLOPS: BUTTERY CARAMELIZED SEA SCALLOPS
From bakeitwithlove.com
PAN SEARED SCALLOPS – IMMACULATE BITES – THE CARIBBEAN POST
From thecaribbeanpost.com
REAL GOOD FISH | RECIPE | | PAN SEARED PARMESAN SCALLOPS
From realgoodfish.com
PAN SEARED SCALLOPS - AMANDA'S COOKIN' - FISH & SEAFOOD
From amandascookin.com
PAN SEARED PARMESAN SCALLOPS | RANDAZZO FRESH MARKET
From randazzofreshmarket.com
PAN-SEARED SCALLOPS WITH PARMESAN RISOTTO AND SAUTéED SPINACH
From scallopshackfarms.com
CREAMY GARLIC PASTA WITH PAN SEARED SCALLOPS - FORK IN THE KITCHEN
From forkinthekitchen.com
SEARED SCALLOPS WITH PARMESAN RISOTTO - DISHES WITH DAD
From disheswithdad.com
HOW LONG TO COOK SCALLOPS PAN SEARED, ON STOVE, OVEN, AIR FRYER
From temeculablogs.com
PAN SEARED SCALLOPS - BARIATRIC RECIPES - NEW HOPE SURGICAL
From newhopesurgical.com
PAN-SEARED SCALLOPS WITH LEMON AND THYME – LODGE CAST IRON
From lodgecastiron.gr
PAN SEARED SCALLOPS - MENU - SEAPORT GRILLE - GLOUCESTER - YELP
From yelp.com
PAN-SEARED SCALLOPS RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RECIPE: SEARED CHICKEN & BLUEBERRY-BALSAMIC PAN SAUCE WITH …
From
RECIPE – CAPE ANN LOBSTERMEN PAN SEARED SCALLOPS AND …
From kimsmithdesigns.com
You'll also love