Scallops Sauted With Garlic Recipes

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.

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:

• Dry scallops gently with paper towel.
• Heat oil in medium pan.
• Add butter.
• While butter melts, dredge each scallop in flour on both sides.
• When butter is starting to foam, add scallops to pan.
• Cook until scallops are barely browned on both sides and starting to feel firm, about 1-2 minutes per side for the initial browning. (This will depend on the thickness of your scallops.
• When both sides are browned slightly, add garlic.
• Lower heat a little.
• Season with salt and pepper as desired, and cook about 2 minutes more.
• Stir or shake the pan so the garlic is all around the scallops.
• Serve.

Steps:

• Sprinkle scallops with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add 8 scallops; sauté 2 1/2 minutes on each side or until browned.
• Set aside, and keep warm. Repeat procedure with remaining 8 scallops.
• Wipe pan clean with a paper towel.
• Add butter to pan; reduce heat, and cook until butter melts.
• Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.

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.

Steps:

• Cut scallops into halves or quarters depending upon size. Dry well with paper towels.
• Roll scallops in flour.
• Heat oil and butter in a skillet, over moderate heat, and cook scallops for 3-5 minutes tossing to coat while cooking.
• Add garlic and mix well, shaking pan to turn scallops; add salt and pepper to taste.
• Add tomatoes and cook briefly until soft, then add parsley and toss scallops to coat.
• Serve with lemon wedges.