Sauted Scallops Recipes

Steps:

• Place a large sauté pan or skillet over medium-high heat, and add to it 3 tablespoons of the butter. When it has melted and started to foam, place the scallops in the pan in a single layer, and season with a pinch or two of salt.
• Cook scallops without moving until the bottoms are golden brown, approximately 2 to 3 minutes, then turn them over, add the wine and cook an additional 1 to 2 minutes.

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.

Steps:

• Combine bread crumbs and salt in a large resealable plastic bag. Add scallops, a few at a time, and shake to coat. Repeat with remaining scallops.
• Melt butter in olive oil in a large skillet over medium-high heat; fry scallops until browned and opaque, 1 1/2 to 2 minutes per side. Transfer scallops to a plate and keep warm.
• Stir wine, lemon juice, parsley, and garlic into skillet and bring to a boil. Simmer until thickened, about 5 minutes. Pour lemon-wine sauce over scallops to serve.

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

Steps:

• Heat butter in 12in skillet.
• Add onion, garlic, salt and pepper.
• Stir and saute 1 minute.
• Add scallops.
• Stir and saute 4-6 minutes, until scallops are opaque.
• Add parsley, red pepper flakes, and lemon, heat through.

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.

Steps:

• In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Steps:

• Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
• Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
• While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
• Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions, carrot and garlic and sauté until carrot is crisp-tender, about 3 minutes. Transfer mixture to plate. Heat remaining 3 tablespoons oil in same skillet over medium heat. Season scallops with salt and pepper. Add scallops to skillet and cook until golden, about 2 minutes per side. Return sautéed vegetable mixture to skillet. Add tomato, cilantro, lemon juice and vinegar. Simmer until scallops are just cooked through, stirring occasionally, about 3 minutes.

Steps:

• heat saute pan, add oil.
• saute garlic and shallot until tender.
• add scallops sprinkle with paprika.
• cook over med heat approx 15 min (depending on size of scallops) turn mid way.
• Enjoy!

Steps:

• Dredge the scallops in flour. Heat the butter and oil in a large heavy skillet over high heat, and when it is sizzling, shake the excess flour from the scallops and scatter them in the hot pan. Keep the heat high, and turn and move the scallops around frequently, giving the pan a shake now and then. Total cooking time should not be more than 3 minutes-or 4 for really large pieces. Season the scallops lightly with salt and several grindings of the pepper mill, and remove them to a warm plate. Lower the heat to moderate, and toss the shallot into the pan. Stir it around for about 30 seconds, splash in the wine, and let it reduce slightly. Pour this sauce over the scallops, scraping up every bit of pan juice with a spatula. Sprinkle the parsley on top.
• Variation
• Sometimes I wrap a band of prosciutto around the circumference of each scallop and secure it with a toothpick. These can be broiled, or sautéed as above. The sharp saltiness of the prosciutto, along with the briny taste of the scallops, creates a striking combination of flavors.