Sauteed Scallops Recipes

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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



Sautéed Scallops image

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

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt, to taste
1 tablespoon dry white vermouth or white wine
1 tablespoon finely chopped parsley, for garnish

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



Seared Scallops image

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.

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper

EASY GARLIC-LEMON SCALLOPS

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6



Easy Garlic-Lemon Scallops image

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

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

SAUTEED MUSHROOMS AND SCALLOPS

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7



Sauteed Mushrooms and Scallops image

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.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6



Sauteed Bay Scallops with Lemon Butter image

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.

1 pound bay scallops
2 tablespoons olive oil
3 tablespoons unsalted butter
Juice of 1 lemon
1/4 cup chopped fresh parsley
Freshly ground black pepper

SAUTEED SCALLOPS

A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before serving.

Provided by Pati

Categories     Seafood     Shellfish     Scallops

Time 10m

Yield 2

Number Of Ingredients 4



Sauteed Scallops image

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.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 6.5 g, Cholesterol 135.9 mg, Fat 24.8 g, Fiber 0.2 g, Protein 38.5 g, SaturatedFat 14.8 g, Sodium 529.6 mg

¼ cup butter
2 cloves crushed garlic
2 sprigs fresh rosemary
1 pound scallops

SCALLOPS PROVENCAL

Provided by Ina Garten

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 9



Scallops Provencal image

Steps:

  • If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
  • In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2

SAUTéED SCALLOPS WITH ASPARAGUS PURéE

This elegant, simple recipe is perfect for special occasions and weeknight dinners alike. Briny-sweet scallops are quickly seared, then served on a velvety emerald swath of asparagus purée for springtime flare. Keep the asparagus tips intact for texture, and follow Michael Ruhlman's tricks to bring out the vegetable's bright green hue.

Provided by Michael Ruhlman

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7



Sautéed Scallops with Asparagus Purée image

Steps:

  • Asparagus: Bring a medium pot of water to a boil. Salt the water generously (make it as salty as seawater). Trim the woody ends from asparagus and discard; then submerge asparagus in the boiling water. Cover with lid just until the water comes back to a boil, then uncover and cook until al dente (tender but with just a little crunch), 3-4 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice water.
  • Asparagus are done when they bend without snapping. Use a spider strainer to transfer them to the ice bath; submerge and stir to immediately stop the cooking. Reserve cooking water (to thin purée). Cut asparagus tips and reserve for garnish. Cut stalks into 2-inch pieces and set aside.
  • Place asparagus stalks in the blender and cover with lid; pulse a few times. Remove the smaller cap in the lid and turn blender to medium speed. Ladle in a slow stream of cooking water (about ½ cup) to help the asparagus purée. Use caution, as the water and purée are hot! Replace the cap, then purée on high speed. When the purée is smooth, strain through a fine-mesh strainer into a bowl to remove any fibrous strands. Salt the purée to taste and set aside.
  • Scallops: Place scallops on paper towels in an even layer and pat dry; this is an important step to get a nice sear. Pull off and discard any tough side-muscles (their fibers run against the grain of the rest of the scallop). Heat a skillet over medium-high heat, then add oil. (Add more as needed to coat the bottom of the skillet.) When the oil begins to ripple, add scallops in an even layer without crowding. Let cook undisturbed, 60-90 seconds. Scallops are ready to flip when they are evenly caramelized and no longer stick to the skillet. Before flipping, sprinkle with sea salt. Meanwhile, in a small saucepan over medium-low heat, warm the asparagus purée.
  • When scallops are golden brown on the first side, they should release easily from the skillet. Using a small offset spatula, flip each scallop to sear the second side; continue sautéing, 30-45 more seconds, depending on size. Remove scallops to a paper towel-lined plate and let rest while finishing the sauce.
  • Add half of the asparagus tips to the warmed purée. Add butter, then swirl the saucepan continuously until all the butter has melted and emulsified into the purée to make a rich sauce.
  • Immediately before serving, add the lemon juice to the asparagus sauce and stir to combine; taste and adjust seasoning. Divide the sauce among plates or large bowls, then place the scallops on the sauce. Garnish with remaining asparagus tips and serve immediately.

Fine sea salt
1 pound asparagus
Ice
1 1/2 pounds scallops, preferably dry and fresh
2 tablespoons canola oil, plus more as needed, or any neutral oil, such as vegetable or grapeseed
4 tablespoons unsalted butter, softened, ½ stick
1 tablespoon freshly squeezed lemon juice

SAUTéED SCALLOPS WITH GARLIC

You can make this with sea scallops or true bay scallops (which are rare and quite expensive); don't bother to try it with the tiny calicos, which are guaranteed to overcook and become rubbery. If you look at a sea scallop, you'll see a little stark-white hinge on one side; remove that if you have the time; it's much chewier than the rest of the meat. And if you're lucky enough to find scallops with their roe (it's red or beige; you'll know it when you see it), by all means use them here.

Yield makes 4 servings

Number Of Ingredients 7



Sautéed Scallops with Garlic image

Steps:

  • Put the oil and butter in a large nonstick skillet and turn the heat to medium-high; begin to dredge the scallops lightly in the flour. When the butter foam subsides, add the scallops swiftly but not all at once. Turn them individually, as they brown, allowing about 2 minutes per side. Season with salt and pepper as they cook.
  • Once you have turned all the scallops, add the garlic and lower the heat a bit. Stir or, even better, shake the pan gently so the garlic cooks a bit and is distributed among the scallops. Garnish and serve.
  • A venerable tradition: In step 1, use only 1 tablespoon butter or oil; in it, sauté about 1/4 cup bacon or pancetta over medium heat until crisp, 5 to 10 minutes; halfway through the cooking time, add 1/4 cup minced shallots. Quarter the scallops; do not dredge them in flour. Stir them into the bacon/shallot mixture and cook, stirring occasionally, for a couple of minutes, until stark white. Season to taste (omit the garlic), garnish, and serve.
  • You can finish either the main recipe or the variation this way: Transfer the cooked scallops to a warm platter and turn the heat to high. Add 1 cup dry white wine (a really good one will not be wasted here) and cook, stirring and scraping the pan with a wooden spoon, until the wine is reduced by more than half and is syrupy and thick. Pour this over the cooked scallops, garnish, and serve.

2 tablespoons extra virgin olive oil
2 tablespoons butter or more oil
2 pounds sea scallops, cut in half horizontally if very large
Flour for dredging
Salt and black pepper to taste
1 tablespoon minced garlic
Chopped fresh chervil or parsley leaves or chives for garnish

SAUTEED SEA SCALLOPS WITH CARAMELIZED PEACHES

Most Excellent recipe i invented while doing a demonstration at the local Bon Ton store. I had the ing. in front of me and it was worth it

Provided by Warren Drew

Categories     Low Cholesterol

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8



Sauteed Sea Scallops With Caramelized Peaches image

Steps:

  • place oil in sautee pan and heat until light smoke.
  • lightly season scallops w/salt and pepper.
  • carefully add scallops to pan (do not crowd).
  • lightly brown and turn scallops.
  • add shallots garlic and peaches.
  • shake and flip in pan to mix.
  • add sugar and keep moving for 2 (two) minutes.
  • place on plate.
  • put peaches on top.
  • squeeze fresh lemon just before serving.
  • goes great with jasmine or basmati rice steamed.

24 sea scallops
salt and pepper (to season)
2 tablespoons olive oil
1 teaspoon chopped garlic (fresh)
1 tablespoon chopped shallot
2 peaches (peeled and chopped)
1 teaspoon sugar
1 whole lemon

SCALLOP SAUTE

Make and share this Scallop Saute recipe from Food.com.

Provided by JerriLea

Categories     Sauces

Time 13m

Yield 3 serving(s)

Number Of Ingredients 9



Scallop Saute image

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.

4 tablespoons butter
2 tablespoons minced onions
1 tablespoon minced garlic
1/4 teaspoon salt
1 dash pepper
2 lbs bay scallops
1/4 cup chopped fresh parsley
1/8 teaspoon red pepper flakes
1 tablespoon lemon juice

SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS

Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black (both true pepper), and rose (not really pepper - they are the fruit of a different plant - but peppery nonetheless, and pretty, too). Crush the peppercorns in a mortar or grind very coarsely in a spice mill.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12



Sautéed Scallops With Crushed Peppercorns image

Steps:

  • Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
  • Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
  • Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
  • Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
  • Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 459 milligrams, Sugar 1 gram, TransFat 0 grams

1 1/2 pounds large dry-packed sea scallops, about 24 pieces, tough muscle (foot) on the side removed from each
Kosher salt
1 teaspoon black peppercorns, crushed
1 teaspoon green peppercorns (dried, not canned), crushed
1 teaspoon rose (pink) peppercorns, crushed, plus a few whole for garnish
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 tablespoon amontillado or other dry sherry
6 ounces crème fraîche
1 teaspoon freshly grated lime zest
1 teaspoon freshly grated lemon zest
1 tablespoon chopped mint or tiny mint leaves

SIMPLY DELICIOUS SAUTEED SCALLOPS

Make and share this Simply Delicious Sauteed Scallops recipe from Food.com.

Provided by JackieOhNo

Categories     Very Low Carbs

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7



Simply Delicious Sauteed Scallops image

Steps:

  • Rinse scallops gently under cold water; drain. If large, cut in half.
  • In hot butter in large, heavy skillet, saute shallot 2 minutes. Add scallops in a single layer (do half at a time, if necessary). Saute over medium heat, stirring occasionally, until browned and cooked through - 5-8 minutes.
  • With slotted spoon, remove to heated platter; keep warm.
  • Add vermouth and parsley to skillet; cook over low heat, stirring to dissolve browned bits, until bubbling - about 1 minute. Pour sauce over the scallops.
  • Garnish scallops with lemon wedges and additional parsley, if desired.

Nutrition Facts : Calories 357.1, Fat 19, SaturatedFat 11.1, Cholesterol 120.8, Sodium 490.4, Carbohydrate 6.3, Fiber 0.1, Protein 38.5

2 lbs sea scallops
6 tablespoons butter
2 tablespoons chopped shallots
3 tablespoons dry vermouth or 3 tablespoons dry white wine
2 tablespoons chopped parsley
lemon wedge
parsley

SAUTéED SCALLOPS

Categories     Sauce     Lunch     Scallop

Number Of Ingredients 8



Sautéed Scallops image

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.

1/3 pound very fresh sea scallops*
All-purpose flour for dredging
2 teaspoons butter
2 teaspoons light olive oil
Salt and freshly ground pepper
1 fat shallot, minced
A splash of white wine
A sprinkling of chopped fresh parsley

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