LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
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.
THE REALTOR'S SAUTEED SCALLOPS WITH LEMON-MUSTARD SAUCE
I serve these delicious little gems on top of big crusty slices of garlic bread... YUM! It's supposed to serve 4 as a main dish but my DH and I finish this off ourselves. As an appetizer, it will serve 8. If you like my idea for serving, be sure to pick up a big loaf of Italian bread to make the garlic bread (it's not in the ingredient list). I found this in a magazine some time ago.
Provided by Realtor by day
Categories Very Low Carbs
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle scallops with salt and pepper, dust with flower.
- Heat oil in large skillet over med-high heat. Add scallops, saute until browned and just cooked through, about 3 minutes per side.
- Remove skillet from heat. Using tongs, transfer scallops to a platter.
- Add butter, lemon juice, water, and mustard to skillet and scrape up browned bits from bottom of pan. Place skillet over medium-low heat and whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper.
- To serve place scallops on top of garlic bread slices and drizzle the sauce over top.
Nutrition Facts : Calories 161.7, Fat 9.8, SaturatedFat 4.3, Cholesterol 42.5, Sodium 510.9, Carbohydrate 4.2, Fiber 0.1, Sugar 0.2, Protein 13.8
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
- In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
- Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.
SEA SCALLOPS WITH BROWN BUTTER, CAPERS AND LEMON
This bright yet rich treatment for scallops came to The Times in a 2009 article about Kevin Zraly, the wine director of Windows on the World from 1976 to 2001. Mr. Zraly turned the restaurant into an international wine mecca: at the time it was destroyed, when the World Trade Center fell, its cellar held close to 100,000 bottles of 1,500 labels. Mr. Zraly and Michael Lomonaco, the chef at the restaurant (both of whom were not at work on Sept. 11 when the planes hit), worked together on hundreds of wine and food pairings throughout the years. This was Mr. Zraly's favorite of Mr. Lomonaco's creations. With it, he recommends a Puligny Montrachet, Olivier Leflaive.
Provided by Alex Witchel
Categories easy, quick, appetizer, main course
Time 15m
Yield 4 appetizer servings
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large sauté pan or nonreactive skillet over medium-high heat, and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Sauté until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
- Return sauté pan to heat, add butter, and cook until it begins to foam and turn golden. Add shallot and capers, sauté for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
- To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 400 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SCALLOPS WITH MUSTARD
Quick, easy and tasty. Can be used as an appetizer for 6 to 12 or a starter course for 6 or a meal for 2. Recipe says 4. Try this with a good spicy gewurztiaminer (what a mouthful just to say it) wine. Excellent.
Provided by Tebo3759
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet.
- Cook scallops 2 minutes on each side.
- Remove and keep warm.
- Saute spinach 1 minute and season to taste.
- Add cream, mustard and curry.
- Cook 2 minutes.
- Add scallops to warm.
- Serve in a soup bowl.
Nutrition Facts : Calories 190, Fat 15.7, SaturatedFat 6.2, Cholesterol 45.7, Sodium 156.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.3, Protein 9.4
SAUTéED SCALLOPS
Sea scallops and bay scallops differ in size and sweetness. They also cook a little differently. I love a good hard sear on a sea scallop, a little crust, and a splash of wine in the butter at the end to provide a silky acidity against the sweet of the meat. For the tiny, sweet bay scallop, though, I prefer a gentle butter bath. Whichever you cook, be very careful not to overcook. Indeed, there is almost no such thing as an undercooked scallop.
Provided by Sam Sifton
Categories seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 9 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 446 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Provided by Lisa Zwirn
Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.
More about "sauteed scallops with with lemon mustard sauce recipes"
PAN-SEARED SCALLOPS WITH LEMON GARLIC SAUCE - JESSICA …
From jessicagavin.com
4.7/5 (178)Calories 151 per servingCategory Entree
- Combine salt and hot water in a medium bowl, stir until the salt is mostly dissolved. Add ice cubes, once the water is cold add scallops. Brine scallops for 10 minutes.
- Heat a large 12-inch pan over medium-high heat. Add olive oil. Once hot, add scallops to the pan in a single layer. Gently press on them with a spatula so they make direct contact with the pan. Pan sear until golden brown on the surface, not moving them, about 3 minutes.
PAN SEARED SCALLOPS WITH MUSTARD-CAPER SAUCE RECIPE
From myrecipes.com
PAN SEARED SCALLOPS WITH LEMON CAPER SAUCE | THE RECIPE …
From therecipecritic.com
LEMON BUTTER SAUTEED SCALLOPS - RASA MALAYSIA
From rasamalaysia.com
LEMON BUTTER SCALLOPS - DAMN DELICIOUS
From damndelicious.net
SAUTéED SCALLOPS WITH LEMON BEURRE BLANC | WILLIAMS SONOMA
From williams-sonoma.com
I'M A DIETITIAN & THESE ARE 13 BUDGET-FRIENDLY RECIPES I MAKE
From msn.com
SCALLOPS WITH TARRAGON BUTTER SAUCE - FOOD & WINE
From foodandwine.com
SCALLOPS WITH CREAMY LEMON SAUCE | MARTIN'S FOODS
From recipecenter.martinsfoods.com
SAUTéED MAINE SCALLOPS WITH LEMON-MUSTARD SAUCE
From downeastdayboat.com
EASY BROILED SCALLOPS WITH GARLIC HERB SALSA VERDE RECIPE
From weekdaypescatarian.com
SAUTEED SCALLOPS WITH LEMON-MUSTARD SAUCE - BIGOVEN.COM
From bigoven.com
SEARED SCALLOPS WITH LEMON BUTTER SAUCE – RECETTE MAGAZINE
From blog.suvie.com
几乎所有中国菜的英文翻译, 一定要收藏备用!分享给需要的 …
From sohu.com
You'll also love